Private Chef Mariano Castellani

I am Chef by gong, an Argentinian chef, father of two beautiful daughters, and husband to a soulful partner who has guided me throughout my journey. I am 43 years old, and my culinary path has been shaped by profound experiences that have nourished both my spirit and my technique. Over the past five years, my craft has evolved to new levels of excellence that define my gastronomic identity today.

For the last three years, I led the steakhouse Matu, heading the team responsible for preparing some of the finest Wagyu cuts in Los Angeles. There, I perfected my mastery of the grill and developed absolute precision in the pre- and post-cooking treatment of meat, as well as in the final slicing. Today, I can recreate any cut in the comfort of your home, using the same quality products and techniques applied at Matu.

Fire and grill are my ancestral language. They connect me to my origins in Argentina the country with the most asados in the world and to my childhood, where I learned that cooking is an act of love and complete presence.

I don’t cook anything I’m not passionate about; every dish arises from authentic energy.

In 2025, I incorporated Kundalini Yoga into my life and trained in Gong Sound Therapy (with Vikrampal). I integrated these disciplines into my culinary service, transforming it into a one-of-a-kind experience: I am a pioneer in applying resonance and sound frequencies to food during cooking and at the moment of plating.

This vibration enhances flavor, the energetic projection of the dish, and digestion, allowing each bite to become both a sensory and energetic experience.

I work exclusively with fresh, natural, and health-focused ingredients: organic, grass-fed, pasture-raised, and completely unprocessed, sourced primarily from local farmers. I cook for my clients with the same dedication and the same ingredients with which I nourish my own family.

All dishes and images displayed on my profile can be part of the menu or requested as custom additions.

My mission is simple: to cook with purpose, energy, and excellence so that every experience is as memorable as it is nourishing.

For me, cooking is...

Cooking for me is soul work: flavor, nourishment, and a gong-infused energy that turns each dish into a deep experience.

I learned to cook at...

Guided by Maximo Cabrera in fermentation, Scott Linder in Wagyu, and Vikrampal in sound healing. My grandma, mother and father, passion and love.

A cooking secret...

We all hold it. I channel it into your plate: love in creation and healing intention through the gong.

My menus

Fresh Italian pasta and frecuencias of the gong

STARTER

All inclusive

Chia & Almond Flour Crostinis: Chia seeds, almond flour, water, celtic sea salt

Mini Pita Bread: Organic whole flour, organic grass-fed yogurt (unsweetened), water, celtic sea salt

Hummus: Chickpeas, organic lemon juice, roasted organic garlic, extra-virgin olive oil, cumin, paprika, celtic sea salt

FIRST COURSE

All inclusive

Fermented Vegan Cheese (Cashew-Based): Cashews, water ph 9.5, fenugreek rejuvelac, cold-press extra-virgin olive oil or organic cold-pressed coconut oil, nutritional yeast, celtic sea salt. Flavor options: miso, avocado, beetroot, onion or plain

Babaganoush: Eggplant, organic lemon juice, organic roasted garlic, extra-virgin olive oil, organic tahini, cumin, paprika, sea salt

MAIN COURSE

Choose 1 dish

Organic fresh Italian pasta: butter grass-fed, maitake grilled and thyme, with Parmesan (12 months aged)

Organic fresh Italian pasta: Slow-Braised Beef Cheek Ragù with Parmesan (12 months aged)

Warm Quinoa Salad: Quinoa, roasted pumpkin, cherry tomatoes, fresh spinach, extra-virgin olive oil, lemon juice, rice vinegar, balsamic vinegar, tomato extract, organic soy sauce, mustard

DESSERT

All inclusive

Apple Crumple with icecream

Panda Cotta (Toping Dulce de leche or Strawberry)

Vegan Coconut Panna Cotta: Organic coldpress Coconut milk, organic date sugar, vanilla bean, agar-agar, cream of tartar, topping with sweet organic strawberries

Sattvic experience with gong frequencies

STARTER

All inclusive

Chia & Almond Flour Crostinis: Chia seeds, almond flour, water, celtic sea salt

Hummus (Sattvic): Chickpeas, organic lemon juice, extra-virgin olive oil, cumin, paprika, celtic sea salt

FIRST COURSE

Choose 2 dishes

Babaganoush (Sattvic): Eggplant, organic lemon juice, organic cold-press extra-virgin olive oil, organic tahini, cumin, paprika, sea salt

Warm Quinoa Salad: Quinoa, roasted pumpkin, cherry tomatoes, fresh spinach, extra-virgin olive oil, lemon juice, rice vinegar, balsamic vinegar, tomato extract, organic soy sauce, mustard

Crudités: fresh and organic, celery, rainbow carrots, cherry tomatoes, cucumber, blanched broccolini

Green Goddess: Organic grass-fed yogurt (unsweetened), cilantro, parsley, basil, mint, lemon juice, extra-virgin olive oil, lemon zest, sea salt

MAIN COURSE

Choose 1 dish

Yellow Lentil Daal (Sattvic): Yellow lentils (moong dal), turmeric, mild ginger, ghee, fresh mint, fresh tarragon, coriander seeds

Saffron Rice & Healing Broth (Sattvico): Organic White basmati rice, kabocha squash, celery, ginger, cardamom, coriander seeds, fresh cilantro, ghee, miso, saffron, Rawmesan, celtic sea salt and black pepper

DESSERT

Choose 1 dish

Dates Truffles (x5): Organic Medjool dates, homemade organic peanut butter, coated with organic roasted cashews or coconut

Vegan Coconut Panna Cotta: Organic coldpress Coconut milk, organic date sugar, vanilla bean, agar-agar, cream of tartar, topping with sweet organic strawberries

Sacred Fire Wagyu: Argentine Grill Elevated with Michelin Guide Technique & Gong Frequencies

STARTER

All inclusive

Chia & Almond Flour Crostinis: Chia seeds, almond flour, water, celtic sea salt

Warm Quinoa Salad: Quinoa, roasted pumpkin, cherry tomatoes, fresh spinach, extra-virgin olive oil, lemon juice, rice vinegar, balsamic vinegar, tomato extract, organic soy sauce, mustard

ORGANIC SOUP: Pasture-raised chicken bone broth base with seasonal organic vegetables, miso and reishi

Mini Pita Bread: Organic whole flour, organic grass-fed yogurt (unsweetened), water, celtic sea salt

FIRST COURSE

All inclusive

Maitake grilled: grass fed butter and Celtic sea salt

Asparagus grilled: with organic cold-pressed extra virgen olive oil, Celtic sea salt and black pepper

Green Leaf & Edible Flower Salad: Baby kale, spinach, romaine lettuce, sunflower sprouts, calendula petals, nasturtium petals

MAIN COURSE

Choose 2 dishes

Filet Mignon Wagyu enchanted with gong sound frequencies

Grilled branzinos enchanted with gong sound frequencies

Picanha Wagyu enchanted with gong sound frequencies