Private Chef Matthew Cruz

I am a professional private chef with nearly two decades of experience in fine dining, luxury hospitality, and high level catering. My background includes working in respected restaurants and hotels, where precision, consistency, and discipline were non negotiable. Today, I bring that same standard into private homes, chalets, and exclusive events, offering refined menus built around seasonal ingredients, thoughtful technique, and calm, professional service. Every experience is personalized, discreet, and executed with the focus and care expected at the highest level.

For me, cooking is...

For me, cooking is how I tell stories—through flavor, detail, and thoughtful moments shared around the table.

I learned to cook at...

I studied culinary arts at St-Pius X and trained in some of Montreal’s top kitchens, including Café Ferreira, W Hotel, Garde Manger, and Europea.

A cooking secret...

Respect for ingredients, precise execution, and knowing when to keep things simple.

My menus

Atlantic Grand Cru

STARTER

Choose 2 dishes

Canadian Caviar Service Northern Divine Oscietra caviar (British Columbia) traditional accompaniments crème fraîche, chive, blinis

Atlantic Oyster Selection East Coast oysters, shucked to order mignonette, lemon

Gaspé Scallop Crudo Hand sliced Gaspé scallops cold pressed olive oil citrus zest sea salt

FIRST COURSE

All inclusive

Butter Poached Halibut Atlantic halibut shellfish beurre monté lemon

MAIN COURSE

All inclusive

Quebec Tomahawk, 60 Day Dry Aged Prime Quebec beef rested and carved natural jus, roasted potatoes seasonal vegetables

DESSERT

Choose 1 dish

Maple & Cream Light maple custard cultured cream

Dark Chocolate & Sea Salt 70% chocolate fleur de sel

Alta Cozinha Portuguesa

STARTER

Choose 1 dish

Smoked Sardine, Tomato & Vinegar House smoked sardine, crushed tomato, sherry vinegar, olive oil

Pork & Clam Croquette Pork and clam filling, crisp exterior Inspired by carne de porco à Alentejana, refined into one bite

Scarlet Shrimp, Garlic & Piri Piri Oil Quick sautéed shrimp, sliced garlic, chili oil, sea salt

FIRST COURSE

All inclusive

Bacalhau à Brás, Reimagined Salt cod, fine potato, onion, egg

Confit Bacalhau, Onion & Bay Leaf Olive oil confit salt cod, soft onions, bay lea

MAIN COURSE

Choose 1 dish

Suckling Pig, Orange & Bay Slow roasted pork, crisp skin, orange and bay leaf jus

Oxtail, Red Wine & Garlic Long cooked oxtail, glossy reduction, garlic, olive oil Deep. Dark. Portuguese winter food elevated

DESSERT

All inclusive

Pastel de Nata, Cinnamon Steam Classic custard tart,

Rice Pudding, Burnt Citrus & Salt Arroz doce, citrus peel, salt finish

Essence of the Mediterranean

STARTER

Choose 1 dish

Nova Scotia Scallop Crudo Hand sliced scallops, Amalfi lemon, Arbequina olive oil, sea salt, citrus zest

Octopus Carpaccio Slow cooked octopus, smoked paprika, sherry vinegar, fennel, olive oil

Heirloom Tomato & Burrata Seasonal tomatoes, creamy burrata, basil, aged balsamic, olive oil

FIRST COURSE

Choose 1 dish

Pan Roasted Sea Bass Crispy skin sea bass, confit fennel, citrus beurre blanc, herbs

Roasted Mediterranean Branzino Branzino fillet, tomato concassé, olives, herbs, light jus

Konro Roasted Cauliflower Steak Tzatziki velouté, chili herb oil, brown butter pine nuts, lemon

MAIN COURSE

All inclusive

Charcoal Grilled Lamb Saddle black olive and anchovy glaze, rosemary ash, lamb jus réduit

Veal Cheeks, White Wine & Herbs Slow braised veal cheeks, reduced white wine jus, Mediterranean herbs

Soft Polenta, Grilled Vegetables & Chickpeas Polenta cooked in vegetable stock and olive oil charred zucchini and eggplant slow cooked chickpeas warm citrus emulsion

DESSERT

All inclusive

Olive Oil Cake, Citrus & Yogurt Olive oil cake, citrus syrup, light yogurt cream

Dark Chocolate, Olive Oil & Sea Salt 70% dark chocolate crémeux, olive oil, fleur de sel

Roasted Citrus, Honey & Herbs Seasonal citrus, gently roasted, honey, fresh herbs