Private Chef Matthew Hummel - Take a Chef

Get to know me better

Well organized chef, passionate about all things food related.

I am a professional chef with well over a decade of experience spanning across two coasts and under some of this countries best chefs. My interest in cooking began with my parents garden and preserving the summers vegetables and autumns apples every year. Growing up in the Fingerlakes Wine Region in Central New York it was only natural that one of my first cooking jobs was as a kitchen manager at a local winery. I especially enjoyed catering weddings on the vineyard next to the picturesque lakes employing incredible local products.

With the intention of using my college degree, I moved to Los Angeles to pursue a career in the entertainment industry. After a dissatisfying year of odd production jobs I found myself in the kitchen of the Vibrato Jazz Club in Beverly Hills. It was there I became interested in French technique of cooking using the ever impressive California produce. From that restaurant forward I've thrown myself into some of California's and Boston's best kitchens.

I spent several years working for Patina Catering, where I catered and oversaw production of the 2008 Emmy Awards, multiple movie debuts, and countless private parties.

Eager to return to restaurant cooking I spent almost two years working under James Beard Award winners and restauranteurs John Shook and Vinny Dotolo. In 2010 I returned to the east coast to be closer to my family. After a brief stint at O ya, I worked for Chef Jason Bond of Bondir when the restaurant garnered the 10th spot on the prestigious Bon Appetit Top 10 list. It was at Bondir that my skill set was developed and honed. Bread baking, pastry, pasta, butchery and fermentation were all part of the daily tasks at this romantic French eatery tucked away in Cambridge, MA. Chef Bond placed a large emphasis on locally sourced product and seasonality, something I still subscribe to this day. It was here I learned the importance of the dining experience of every guest that we cooked for, that it was our job to consistently cook and care to the best of our ability. I've since moved on to work for numerous other talented individuals and learning various cuisines, but my formative years of cooking were the most important.

My services

As a professional Chef, I offer the following services

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