Chef Jimmy Matiz

Private Chef In Los Angeles

Chef Jimmy Matiz, Chef Founder at Matiz Catering has become one of the most successful Private Chefs in SoCal; Cooking for many celebrities and companies like Ferrari, Lamborghini, LiquidIV, Shein amongst others.

Chef Jimmy has had the pleasure to experience food and cultures of all around the world for over a decade. Starting out in Canada, passing through Thailand, Colombia and Spain. Performing events of up to a thousand guests and working beside renowned Chefs like Michael Mina in San Francisco, The Roca Brothers in Spain and refining skills in one of the best restaurants in the world with three Michelin stars; featured as “the best of the best category” in the 50 world’s best restaurants awards.

We believe that you are what you eat. Farm to table and the freshest ingredients are always our choice. Highlighting the beauty of SoCal ingredients, our food is modern and beautifully plated, but more important, it is full of flavor and freshness.

Our focus is on you and your guests. We cook like we are cooking for family every single time. Offering a one of a kind experience with skills and passion for what Chefs do best, create memories through dinning experiences. Hosting an event can be a lot and this is where we come in, a smooth service where everyone is enjoying the party. No need to worry about the mess and shopping around; be a guest at your own event and create memories.

We look forward to take over your next event!

For me, cooking is...

A form of art, a mode de vie, a way to express ourselves and show love and care to our loved ones. The greatest essential way to amuse ourselves.

I learned to cook at...

I had the fortune to work at El Celler de Can Roca. Awarded three Michelin Stars and best restaurant for the last 10 years in many gastronomic guides.

A cooking secret...

Using only the freshest seasonal ingredients available. Staying updated on the latest trends. Cooking every dish like it is for family and friends.

My menus

Modern Korean-Thai fusion (See message section)

STARTER

Choose 2 dishes

Korean Amuse Bouche - Tableside smoked squid tartare taco, gochugaru dust, seaweed shell

Octopus croquette salad - Kimchi filled croquettes, grilled octopus, sesame dressed seasonal lettuces

Thai Amuse Bouche -Tableside smoked prawn, fresh pomegranate, chili wildflower honey, pickled shallots

Coconut - Young coconut relish, thai herbs, lime and galangal dressing, crispy shallots

FIRST COURSE

Choose 1 dish

Catch of the day - Crispy skin, soybean cream, green chili oil, egg yolk emulsion, crispy shallots

Curry - Catch of the day, aromatic yellow curry, grilled seasonal vegetables, candied cashews, crispy basil

MAIN COURSE

Choose 1 dish

Striploin - charcoal grilled, gochuyang veloute, spring onions, rice cake

NY Steak - Black garlic marinated, pickled plums and basil, green peppercorn cream sauce

DESSERT

Choose 1 dish

Ginger and pear "Pavlova" - Spiced pear filling, vanilla chantilly, mochi bites, meringue cookies

Mango - Fresh mango, sticky rice, rice toile, mango and coconut coulis, white chocolate golden rocks

Luxury Experience upgrade per guest: All plates, silverware and utensils, printed menus, name tags, linen napkins, sommelier consultation, server(s) for the event

Welcoming Spring (Other menus available)

STARTER

Choose 2 dishes

Complimentary Amuse Bouche - Featuring seasonal ingredients

TABLESIDE CHILLED PEA SOUP - Tender snap pea salad, pickled spring vegetables, crispy guanciale, garlic chips

ZUCCHINI SPAGHETTI - Zucchini salad, buttermilk-caviar emulsion, crispy zucchini blossoms, potato tuile

TUNA CRUDO - Lavender hyssop vinaigrette, cucumber relish, avocado, almond milk snow, truffle Maldon salt

FIRST COURSE

Choose 1 dish

ASPARAGUS - Roasted asparagus, cured egg yolk, poached egg, vin jaune beurre blanc, white wine gastrique

SHRIMP AND RISOTTO - Butter poached shrimp, parmesano reggiano risotto, cauliflower fleurettes, pea espuma

CRAB RAVIOLI - Artichoke-Crab filling, creme fraiche sauce, fresh basil, shaved asparagus, dill oil

MAIN COURSE

Choose 1 dish

TRUFFLED CHICKEN - Black truffle stuffed breast, farmers market mushrooms, potato mousseline, Marcona almond cream, chicken skin tuile

LAMB CHOPS AND PEAS - Blackened lamb chops, Omani lime yogurt, forms of peas, Pedro Ximenez lamb jus

DRY AGED RIBEYE - Rainbow potato pavé, whipped goat cheese, glazed baby carrots, black carrot puree, beef jus

FISH - Catch of the day, farmers market finds, citrus beurre blanc, crayfish bisque, black garlic gel

DESSERT

Choose 1 dish

STRAWBERRY TRIFFLE - Poppy seed cookie crumble, fresh strawberries, strawberry creme patisserie

CHOCOLATE EVERYTHING - Dark chocolate cake, white chocolate cremeaux, gold chocolate stones, buttermilk air, tableside hot cocoa cream

RHUBARB - Lemon Panna cotta, rhubarb-strawberry gelée, lavender espuma, candied rhubarb

Spain in five Acts (See message section)

STARTER

Choose 1 dish

Complimentary Amuse Bouche - Featuring seasonal ingredients

Chilled Pea Veloute - Roasted marcona almonds, mint, english cucumber, pickled onion

Pan Tumaca y Huevo - Artisan baguette, ripe tomatos, garlic, manchego, jamon serrano, fried egg, black truffle Maldon

Strawberry Gazpacho - Strawberry confit, jamon iberico, forms of basil, thyme croutons

FIRST COURSE

Choose 1 dish

Fritas - House hand cut fries, Jamon serrano, fried egg, garlic alioli. paprika-garlic dust

Tapa de Encurtido - Toasted house seed bread , romesco, piparra peppers, olives, fried anchovy, seasonal herb salad

Fabada con Chorizo - White bean chorizo stew, piparra peppers, fine herbs oil, torched squid tartare

MAIN COURSE

Choose 1 dish

Grilled Octopus - Roasted rainbow potato purée , parsley chimichurri, tumeric alioli, leek ash

Fish - Pan seared catch of the day, Saffron gnocchi, fish fumet cream sauce, caramelized onion black air cake, wood sorrel

Saffron Paella - Tiger prawn, Longaniza chorizo, saffron bomba rice, garlic aioli

Ribeye - Smoked dry aged strip loin, romesco spread, patatas bravas pavé, oloroso wine poached radish, beef jus

Squid Ink Paella - Grilled ribeye, black squid ink bomba rice, sage alioli

DESSERT

Choose 1 dish

Arroz con Leche - Spanish rice pudding, mochi, cinammon tuile, licorice gelato

Coffee Everything - Dark chocolate and coffee cake, smoked white chocolate cream, gold chocolate rocks, tableside poured espresso cream

Lemon Tart - Bergamot graham base, sweet lemon pith custard, mini meringue, citrus dust

Optional experience upgrade per guest: All plates, silverware and utensils, printed menus, linen napkins, sommelier consultation, server(s) for your event

Secret Brasserie (See message section)

STARTER

Choose 2 dishes

Chilled pea soup - Toasted marcona almonds, parmesano reggiano tuile

"Caesar Salad" - Baby romaine, anchovy-lime dressing, parmesan crisps, parmesan fonduta

Pickled and roasted beets, whipped goat cheese, beet vinaigrette, dressed lettuces, spiced tuile

FIRST COURSE

Choose 1 dish

Mussels á la Congolaise - San marzano tomato cream base, green onion, parsley, tarragon oil, spiced fries

Chestnut Pansotti - Chestnut-Fontina filling, butter emulsion, lavender butter emulsion, seasonal root puree, crispy sage

Scallops - Pan seared scallops, asparagus-brown butter puree, crispy shallot and herb mix, beurre monté

MAIN COURSE

Choose 1 dish

Smoked dry aged strip steak: Black Garlic Emulsion, truffled potatos, wild mushrooms, beef jus

Duck Breast - Smoked duck breast, mulberry mostarda, marsala braised shallots, pommes maxim, duck jus, coriander dust

Day Catch Sous Vide - White fish filet, zucchini salad, tarragon, seasonal tomatoes, porcini infused beurre blanc

Lamb Festival - Hazelnut crusted Lumina Farms Lamb rack, Pommes Lyonnaise, orange-carrot cream, lamb jus

Lobster - Butter poached lobster, farmers market finds, airated orange beurre blanc, puffed rice and garlic granola

DESSERT

Choose 1 dish

Peach Melba - Poached stonefruit, fresh raspberries, white chocolate cream, almond mille feuille

Pavlova - Soft hazelnut meringue, white chocolate cream, vanilla Chantilly, Pear three ways, toasted hazelnuts

Berry Crepe Cake - White chocolate-Rose Petal filling, fresh berries, berry coulis, chantilly 24K gold

Luxury Experience upgrade per guest: All plates, silverware and utensils, printed menus, name tags, linen napkins, sommelier consultation, server(s) for the event

Chef's Summer Menu

STARTER

Choose 1 dish

Seasonal Greens - Organic greens, toasted sunflower seeds, feta, Sherry vinaigrette, tomatos, fresh berries

Burrata Toast - Fresh and grilled peaches, smoked burrata, basil, toasted hazelnuts

Complimentary Seasonal Amuse Bouche

FIRST COURSE

Choose 1 dish

Zuchinnin Spaghetti - Zucchini salad, aleppo pepper, lime yogurt, pistachio

Corn Skewers - Lime crema, chipotle dust, smoked salt, queso fresco, cilantro

Short Rib Ravioli - Carrot cream, beet sauce, crispy kale

Stuffed Baguette - Brie and black truffle mushroom filling, wildflower honey

MAIN COURSE

Choose 2 dishes

Pan seared catch of the day - Fresh white fish, farmers market succotash, beurre blanc, crispy artichokes, herb oil. Add Osetra Caviar +$20ea

Hot Smoked Salmon - Warm potato salad, crispy kale, creamy lime dressing, garlic confit

Smoked rib eye - Truffle potato pave, glazed wild mushrooms, black garlic alioli, jus

DESSERT

Choose 1 dish

Crepe cake - Rose petal cremeaux, vanilla pod chantilli, cherry coulis, 24K gold

Strawberry Rhubarb Truffle - Poppy seed cookie crumble, candied rhubarb, strawberry creme patisserie

Chocolate everything - Dark chocolate cake, white chocolate creme, gold chocolate stones, cocoa sauce

Unexplored flavors of america

STARTER

Choose 1 dish

SHRIMP CEVICHE Poached Shrimp, Tomatillo & Coriander Seed Emulsion, Cilantro Oil, Avocado, Charred Serrano Mayonnaise

SMOKED BEET SALAD achiote yogurt, Arugula Emulsion, Puffed Wild Rice, Honey Vinaigrette, camote crisp

Complimentary Amuse Bouche - Featuring seasonal ingredients

FIRST COURSE

Choose 1 dish

ROQUEFORT AND CHIPOTLE SOUP, cream based, toasted hazelnuts, charred avocado

BLUE CORNBREAD - Butter toasted blue corn cake, bbq pork, corn pico de gallo, crispy shallots

MAIN COURSE

Choose 1 dish

CATCH OF THE DAY Charred Tomato, Habanero & Pumpkin Seed Sauce, Mustard Leaves, Cilantro, Pickled Spring Onions, Burnt Habanero ash

COCHINITA PIBIL Achiote and orange braised pork, house corn tortillas, refried black beans, Herb salad, pickled pearl onions

DESSERT

Choose 1 dish

Hibiscus flower crepe cake - White chocolate filling, mexican chantilly, hibiscus flower coulis, gold covered berries

Mango Pavlova - Charcoal meringue, fresh mango, mango coulis, vanilla whipped cream, chamoy drizzle

Luxury Experience upgrade per guest: All plates, silverware and utensils, printed menus, name tags, linen napkins, sommelier consultation, server(s) for the event

A taste of santorini (see message section)

STARTER

Choose 1 dish

Rocket salad, orange, green apple, sun dried tomato, parmesan shavings, balsamic vinegar, olive oil, honey and sesame

Pomegranate salad, spinach, spring onions, dill, orange, walnuts, parmesan cheese, pomegranate and dressing of balsamic vinegar and honey

Complimentary Seasonal Amuse Bouche

FIRST COURSE

Choose 1 dish

Feta cheese in flaky phyllo crust with honey, black truffles and sesame

Santorinian baked white aubergines in tomato sauce, feta cheese and fresh basil

MAIN COURSE

Choose 1 dish

Day catch - White fish filet, zuchinni salad, tarragon, beurre blanc. Add Osetra Caviar (+20 ea)

Lamb Chops - with yogurt sauce flavored with spearmint and coriander, accompanied with aromatic bulgur, seasonal vegetables and basil

Smoked ribeye - Truffle potato pave, glazed wild mushrooms, black garlic alioli, jus

DESSERT

Choose 1 dish

Chocolate Everything - Dark chocolate cake, white chocolate cream, gold chocolate rocks, cocoa gel

Cherry Crepe Cake - Rose Petal filling, mascerated cherries, 24K gold

Luxury Experience upgrade per guest: All plates, silverware and utensils, printed menus, name tags, linen napkins, sommelier consultation, server(s) for the event

An Italian Journey (See message section)

STARTER

Choose 2 dishes

Complimentary Amuse Bouche - Featuring seasonal ingredients

Zucchini Spaghetti - Warm Zucchini spaguetti, tarragon pesto, pistachios, spiced ricotta

Burrata Caprese - Buffalo mozzarella mousse, burrata, house sun-dried baby tomatoes, heirloom tomatoes, rosemary crisp, crispy basil

Bruschetta - Artisan seasonal bread, smoked burrata, forms of fennel, seasonal fruit, pistachio, aged balsamic

Tuna Crudo - Sweet Lavender Lime vinaigrette, cucumber relish, avocado, almond milk snow, truffle Maldon salt

FIRST COURSE

Choose 1 dish

Lamb Tortellini - Braised lamb filling, olive-garlic cream, toasted pine nuts, seasonal citrus

Mussels - San marzano tomato base, italian sausage, preserved lemon, fines herbes, charred house sourdough

Melanzane e Fromaggio - Stuffed roasted eggplant, sweet tomato compote, pecorino romano, italian cream, fresh basil

Seafood Risotto - Lemon risotto, butter poached shrimp, green pea cream, marcona almonds

MAIN COURSE

Choose 1 dish

Lobster Agnolotti - Lobster and herb filling, butter poached Lobster tail, wilted fennel greens, Lobster Bisque espuma, wood sorrel

Chicken Piccata - Breaded organic chicken breast, caper-lemon emulsion, garlic sauteed greens, oregano dressed lettuces

Catch of the day - White fish fillet, crispy polenta, red cabbage in white balsamic, parsley-pear tableside poured sauce

Smoked Ribeye - Live smoked ribeye, saffron-carrot puree, roasted market finds, foie gras cream, crispy sweet potato

DESSERT

Choose 1 dish

Berry Crepe Cake - White chocolate-Rose Petal filling, fresh berries, berry coulis, chantilly 24K gold

Basil Panna Cotta - Basil infused panna cotta, vanilla pod honey biscotti, whipped mascarpone cream, crispy basil

Chocolate Everything - Dark chocolate cake, white chocolate cream, gold chocolate rocks, hot chocolate table-side cream

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Chef Jimmy's reviews

4.89

•

30 services

We hired Chef Jimmy Matiz to help us celebrate our grandmothers 103rd birthday and it was the absolute highlight of the weekend! All the family could talk about the entire following day was how incredible our meal was. Chef was SO helpful through the entire process, as I've never hired a private chef before. He was thorough in explaining the process, provided a ton of insight on how his events run, and was just so warm and inviting- we felt like he was part of the group by the end of the night. His dishes were so innovative and beautifully presented, and it was great having him explain each course while also adding personal touches to each plate tableside. It was the most memorable meal we've ever had- would HIGHLY, highly recommend Chef Jimmy and his talented crew!

Chef Jimmy made my wife’s 40th a night to remember. The combination of his professionalism and incredible food made this experience a once in a lifetime.

We recently had the pleasure of experiencing culinary magic right in our own home in LA, thanks to the services of Jimmy, our private chef. It’s rare that you meet someone with a passion so palpable that it not only shows in their craft but can also be tasted in every bite. Here’s our week-long gastronomic tale that’s worthy of every accolade. Over the course of a week, our taste buds were taken on a worldwide tour. From the intricate subtleties of Japanese sushi, beautifully laid out with the freshest sashimi and perfectly seasoned rice, to the robust flavors of Korean street food, with its enticing mix of vegetables, seasoned meat, and the crispiest rice at the bottom. Every dish was a true embodiment of its origin, while still possessing a unique flair that was his signature. The American Steakhouse night was a carnivore's dream. The steak, with its perfectly seared crust and melt-in-the-mouth interior, was the epitome of why a simple dish, when done exceptionally well, can transcend into a gourmet experience. The sides were no afterthought either - think creamy mashed potatoes and veggies bursting with flavor. Italian night was like stepping into a rustic villa in Tuscany. The homemade pasta had the perfect al dente texture and was complemented by sauces that simmered for hours, infusing every ingredient's essence. The Mexican fiesta was not just about the food, but the vibrant colors and textures. From tantalizing tacos to rich, hearty enchiladas, every dish sang with authenticity. And the finale, the French Fusion evening, was an ode to fine dining. With techniques that exemplified precision and creativity, every course was an artwork, both in presentation and flavor. The visual appeal of each dish was, in a word, stunning. Jimmy is an artist – both with his culinary skills and how he presents the dishes They were beautiful. It's said that we eat with our eyes first, and each day was a veritable feast for the senses. The thought and creativity invested in the presentation were evident, making each meal feel like an occasion. But what truly set this experience apart was the service. It wasn't just about cooking; it was about creating memories. Our chef was always punctual, he kept our kitchen spotless at all times (amazing given the amount of dishes we was preparing and customizing daily), and he was very attentive to our preferences, allergies, and any dietary restrictions. He narrated stories behind each dish, giving us a richer dining experience. This wasn’t just about eating; it was a holistic experience. Jimmy turned every meal into an event, every bite into a story. We felt pampered, valued, and above all, very full. If you ever can ever hire him, do so without hesitation. For us, it wasn't just the best food we've ever had, it was among the best experiences we've ever had. Five stars without hesitation.

Chef Jimmy Matiz and his helper Nicky were professional, punctual, attentive and their attention to detail was impeccable. We hosted a very last minute birthday dinner and within one day, Jimmy and I had discussed the menu, how it would be prepared and served…it came together beautifully. I highly recommend their service.

Perfect for my parent's 50th, who wanted a meal at home with family.

We put Chef Jimmy to the test by requesting a vegan/gluten free multicourse menu for four adults--and he nailed it! And to add to it, we had six growing kids (including a last minute addition) with fewer dietary restrictions (still some though) to feed. We were thrilled with the personal attention that went into both the planning and execution of the evening. We were all stuffed and completely satiated. And when we finally lifted ourselves from our seats, we found the kitchen to be immaculate with all leftovers packed away for later enjoyment. We were thrilled with the evening. Bravo!