Chef Matthew Mcpherson

Private Chef In Boston

I started as a scratch homecook learning from my amazingly talented mother and grandmothers before continuing my learning at Johnson & Wales University in Providence, RI. Since then, I've lived in Boston and had the opportunity to train under the greatest chefs in the city, including Barbara Lynch, Tony Maws, Jody Adams, and Colin Lynch. Outside of Boston, I've worked at Public Restaurant in NYC, a 1 Michelin star establishment, and Mikla in Istanbul, ranked 46th best in the world.

I am in the process of opening my own restaurant in East Boston that will be a fusion of my love of fresh, local ingredients, beautiful global cuisine, and sustainable, minimal-waste cooking.

For me, cooking is...

all about beautiful flavors that are sustainable for the body and planet. I feature amazing local and seasonal ingredients in my global cuisine.

I learned to cook at...

Milka in Istanbul, Public in NYC, Craigie on Main, Menton, Porto, Blue Hill at Stone Barns

A role model in the kitchen is...

all the incredible women in my life.

A cooking secret...

finding flavor potential in everything and anything.

My menus

Modern French

STARTER

All inclusive

Salmon tartare cornet, lemon, pickled shallot & chive oil

FIRST COURSE

All inclusive

Slow-poached halibut, lemon beurre blanc & pickled radish

Crispy Parisenne gnocchi with a saffron brown butter emulsion & pickled fennel slaw

Pan roasted chicken livers, cognac shallot mousse, and herb salad

MAIN COURSE

All inclusive

Roasted beef loin, garlic jus, rosemary and cauliflower steak

Pan seared skate wing with preserved lemon puree, apricot capers couscous

DESSERT

All inclusive

Lemon sabeon with a short bread tart, poached plums

Lunch menu

STARTER

All inclusive

Bread-

FIRST COURSE

All inclusive

Butternut squash soup, brown butter, rosemary, pumpernickel croutons

MAIN COURSE

All inclusive

Baby kale and green salad, asian pears, candied walnuts, blue cheese, honey vinaigrette

White bean cassolle, roast lamb chops, parlsey, balsamic

DESSERT

All inclusive

Yogurt panna cotta, blood orange gastric

Asian/ chinese

STARTER

All inclusive

Yuzu soy braised bokchoy

FIRST COURSE

All inclusive

Okonomiyaki with eel sauce and scallions

MAIN COURSE

All inclusive

Avocado hand rolls

Roast chicken, miso, honey, yuzu, katafi nest, stir fried mushrooms

Clam and mussle noodles, XO sauce, fried basil, fresh herbs

DESSERT

All inclusive

Japanese chocolate swiss roll cake with strawberries

Mexico

STARTER

All inclusive

Salsa, guacamole and chips

FIRST COURSE

All inclusive

Farm fresh vegetable tacos with salsa verde

MAIN COURSE

All inclusive

Roasted corn salad with cotija, red onion, cilantro and beans

Roasted mole shortbribs

Chili rice

DESSERT

All inclusive

Tres leche cake

Mediterranean

STARTER

All inclusive

Grilled Halloumi with Watermelon and Basil-Mint Oil

Zucchini Keftedes with Feta and Dill

Falafels with Tahini yogurt and pickled red onions

FIRST COURSE

All inclusive

Tomato Bouillabaisse with Basil Rouille

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

MAIN COURSE

All inclusive

Braised lamb leg with fennel and orange

Roasted Fingerling Potatoes with Chive Pesto

Slow-Baked Salmon with Lemon and Thyme

Braised Chicken with Dates and Moroccan Spices

Moussaka with braised beef, tomato sauce and cream sauce

DESSERT

All inclusive

Baklava- walnut crunch, and sweet honey, lemon, and clove

Traditional french

STARTER

All inclusive

Niciose salad with yellowtail

French Onion Soup

Cauliflower Gratin

FIRST COURSE

All inclusive

Ratatouille, with cauliflower soul, thyme and rosemary

Bouillabaisse- toasted baguette and aoili

MAIN COURSE

All inclusive

Butter roasted chicken , charred broccoli, carrot puree

Boeuf Bourguignon

Cold poached lobster,

DESSERT

All inclusive

Classic tarte au citron

Classic Italian

STARTER

All inclusive

FIRST COURSE

All inclusive

Fig & Goat Cheese Salad with arugula and prosciutto

SHRIMP SCAMPI - sauteed with garlic & extra virgin olive oil and served with toasted bread point

EGGPLANT PARMIGIANA - breaded eggplant topped with fresh marinara sauce and soft mozzarella

CAPRESE - confit tomatoes with fresh burrata topped with basil sea salt

VONGOLE - sauteed with garlic tossed with fresh homemade linguini

MAIN COURSE

All inclusive

Homemade gnocchi sauteed with butternut squash, toasted butter & crispy sage

Handmade ricotta ravioli finished in a bright & creamy tomato sauce

Pan-roasted chicken breast sauteed with roasted mushroom, prosciutto & fresh mozzarella in a lemon butter sauce

Pan-seared Florentine steak with gremolata & arugula

DESSERT

All inclusive

Dark chocolate torte with vanilla mascarpone

Modern Italian

STARTER

All inclusive

Shrimp and tomato passatina with fresh handmade spaghetti

Fried Agrodolce Clams with fennel and cherry pepper salad

Fluke crudo with Italian sausage, olives, & fresh citrus

FIRST COURSE

All inclusive

Speck, green onions and poppy seeds over a fresh handmade farro pasta

Fava bean agnolotti served with a mint and black pepper pesto

MAIN COURSE

All inclusive

Fresh ravioli stuffed with ricotta and quail egg sauteed with wild greens & fontina cheese

Pan-seared lamb loin with braised swiss chard & crispy artichokes

Marsala of pork with wild mushrooms & charred escarole

DESSERT

All inclusive

Creamy Nutella Torte with Vanilla Mascarpone

Lemon Ricotta Cheesecake

My calendar

Check my availability and book your next private chef experience.

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Chef Matthew's reviews

4.97

•

12 services

Chef Matt was very kind and accommodating while deciding the menu for my husband’s birthday! I cannot thank him enough for including the dishes my husband likes in the menu but adding a modern twist to each of the dishes. In addition to that , I am a vegetarian and my husband prefers meat, so Chef Matt was kind enough to accommodate that as well. The food was delicious and presentation was incredible. It didn’t take much long to prep the dishes and they left the kitchen spick & span

We booked Matt for a celebration at our home in May of 2021. To say that Matt is an expert in his craft is an understatement. He skillfully prepared an absolutely delicious four-course meal for ten people and timed out each course to perfection. Matt offers a diverse menu that will inevitable include your new favorite meal, should you have the pleasure of booking him! He is also extremely personable as well as professional, and a delight to have in your home. We had so much fun getting to know Matt and watching him cook! If you are looing for a chef who consistently provides incredible food, as well as great company, we cannot recommend Matt enough!

Chef Matt was everything we hoped for . The service and food quality was excellent!! We will definitely hire him again Warmly Michelle

Matt was professional, friendly and clean! HIs dishes were fantastic. His communication up to the day of the event was great!

Matthew did a great job for a special anniversary meal. Heartily recommend him to others!