Chef Paul Matthews

Private Chef In Cambridge

I have over fifteen years experience as a professional chef covering a variety of sectors in the hospitality industry. My career started from achieving a distinction in the Royal Academy of Culinary Arts where Academy trustees such as Brian J. Turner CBE (President), Albert Roux OBE (Vice President) and John Williams MBE (Chairman) honoured this pristegious scholarship.

My experience as a chef was born in a very high profile corporate environment under Roux Fine Dining, a company operated by the Roux brothers. I then furthered my career in Restaurant Associates and played a heavy part in the opening of the restaurant Roux at Parliament Square.I have been involved in competitions from a very young age and reached the finals achieving third place in National Chef of the Year and the Roux Scholarship, this being recognised I was named an Acorn Award Winner from the UK’s leading multimedia hospitality brand The Caterer.

My experience of working under chefs from Le Gavroche has enhanced my understanding of classical elements as well as developing my knowledge of the latest techniques and cooking methods. Without a doubt, this has been extremely influential in allowing me to develop a personalised gastronomic style and refine my approach to the fine dining experience as a whole. My own culinary style is a modern configuration of classic elements utilising current techniques, through which diners are invited to re-discover new interpretations of the classic flavours. Most recently I’ve loved introducing Asian techniques, fermentation and table top barbecuing into my menu design.

I am passionate about every aspect of the entire dining experience, from sourcing premium quality British and European produce, constantly adapting seasonal menus and providing diners with an efficient, high profile, friendly service within the hospitality industry.

Most recently I was Head Chef of a law firm in the City looking after high profile client entertaining in stunning dining rooms looking over the River Thames. Over the years I’ve done many private dining events which has always been something I’m really passionate about and due to a redundancy in the first lockdown, I’m now building my client base through my own business 'Xpression Dining'.

Check out my IG - @XpressionDining.

For me, cooking is...

The chefs prerogative to express his flavour creations in order to feed people with emotion.

I learned to cook at...

Royal Academy of Culinary Arts

A cooking secret...

Seasonal and sustainable produce and meticulous planning.

My menus

Vegan menu

STARTER

All inclusive

Crispy wild mushroom tofu, seaweed soya mayo

FIRST COURSE

All inclusive

Baby violet artichokes, charred & pickled turnips, barbecued leaves, cashew nut pesto

MAIN COURSE

All inclusive

Kombu & heritage potato gnocchi, crispy tofu, charred nappa cabbage, edamame, pickled shallot & seaweed salsa verde

DESSERT

All inclusive

Yuzu carrot cake, miso caramel, almond ice cream

French Autumn menu

STARTER

All inclusive

Brie de Meaux Donge & wild mushroom croque monsieur, wild mushroom ketchup (v)

FIRST COURSE

All inclusive

Baby violet artichoke barigoule, charred and pickled turnips & crispy chicken skin

Baby violet artichoke barigoule, charred and pickled turnips & crispy shallots (v)

MAIN COURSE

All inclusive

Rosemary Herdwick lamb fillet, truffle pomme purée, charred leeks, confit Roscoff onion, mint & sprouted lentil jus

Braised Hispi cabbage, truffle pomme purée, charred leeks, confit Roscoff onion, mint & sprouted lentil jus (v)

DESSERT

All inclusive

Mouneyrac pear tartin & cinnamon ice cream

Argentinian grill

STARTER

All inclusive

Torched Padron peppers, seaweed rock salt

FIRST COURSE

All inclusive

King prawn, garlic, red chilli, coriander & fresh lime

MAIN COURSE

All inclusive

Grilled Argentinian sirloin steak, chimichurri sauce & handcut chips

DESSERT

All inclusive

Mille feuille of Dulce de Leche & salted praline ice cream

Pan Asian menu for Ornella

STARTER

All inclusive

Bbq edamame, seaweed rock salt (served as a side for all)

Charred broccoli, sour chilli & ginger spring rolls, ponzu mayo (served as a side for all)

FIRST COURSE

All inclusive

Karaage fried chicken thigh, gochujang mayo, sesame & fresh lime

King prawn tempura, gochujang mayo, sesame & fresh lime (x3)

MAIN COURSE

All inclusive

Korean Bulgogi Steak, charcoal crispy potatoes, kimchi slaw & fried shallots

Kung Pao Monkfish, Sichuan glaze, peanuts, spring onion & chilli (x3)

DESSERT

All inclusive

Mango, passionfruit & lime mousse, miso caramel, malted milk ice cream & honey comb

Christmas menu

STARTER

Choose 1 dish

Brie de Meaux Donge & fermented cranberry croque monsieur, cranberry ketchup (v)

Confit Aylesbury goose & crispy potato terrine, burnt parsnip purée

Celeriac Cornish mackerel pate, seaweed cracker

FIRST COURSE

Choose 1 dish

Sloe gin & juniper cured hay smoked Devonshire venison loin, heritage beetroot & horseradish salad, crispy kale

Orkney diver scallops seared & poached in seaweed butter, turnip milk, charred clementine, Brazil nut pesto, crispy trompette

Jerusalem artichoke roasted, pickled & veloute, truffle, red chicory, crispy salsify & leek oil (v)

MAIN COURSE

Choose 1 dish

Slow roast Norfolk bronze turkey breast, confit leg, chestnut & duck liver stuffing, sage & stout bacon mash, pickled brussel sprout cups, caramelised brioche sauce & turkey black truffle jus

Wild mushroom, chestnut & tarragon pithivier, confit heritage chantenay carrots, roasted butternut squash & goats curd sauce, crispy parsnip (v)

Shell-less North Atlantic bbq lobster Thermidor, lobster bisque, cep cannelloni, glazed & pickled shallots, tempura punterella, fennel oil

DESSERT

Choose 1 dish

Steamed cinnamon caramel & orange pudding, pumpkin fudge, spruce pine cremeux & brandy cream

Quince & pistachio trifle, caramelised white chocolate ice cream

Anise Poached Beurre Hardy pear, toffee parsnip cake, mince pie parfait

Pan Asian

STARTER

Choose 2 dishes

Bbq edamame, seaweed rock salt (v)

Raw scallop, bbq courgette purée, ponzu peas & crispy shallot

FIRST COURSE

Choose 2 dishes

Broccoli, chilli & ginger spring roll, ponzu mayo (v)

Spicy tuna maki, avocado, shiso, tobiko

BBQ mackerel nigiri, spring onion & sesame mayo

King prawn tempura, shichimi mayo, yuzu

Thai fish cake, spring onion, sweet chilli, cucumber salad

Karaage fried chicken thigh, gochujang mayo, sesame & fresh lime

MAIN COURSE

Choose 1 dish

Monkfish katsu on the bone, takoyaki mussels, nori rice, diced kombu carrot, edamame & pickled shallot

Chicken Donburi, shitake, shredded napa cabbage, nitamago egg, nori rice, ginger pickled radish, crispy rice & teriyaki sauce

Slow cooked beef short rib, Thai green curry

Pan fried sea bass, kohlrabi, tamarind, chilli dressing, sticky coconut rice

Charcoal grilled celeriac, pickled ginger, crispy tofu, rice noodles, soy and lime dressing (v)

DESSERT

Choose 1 dish

Honey & black sesame cake, sesame buttercream

Caramelised apricot, yuzu caramel, almond milk ice cream

Mango, passionfruit & lime mousse, miso caramel, malted milk ice cream & honey comb

Pescatarian menu

STARTER

All inclusive

Salt cod croquette, red pepper aioli, manchego

FIRST COURSE

All inclusive

Citrus cured & hay smoked mackerel, miso truffle crème fraiche, pickled seaweed, salted rainbow radish

MAIN COURSE

All inclusive

Sage butter roasted Atlantic monkfish, butternut squash risotto, charred & pickled celeriac, mushroom emulsion & pea shoot tendrils

DESSERT

All inclusive

Aged balsamic poached figs, glazed honey cake, vanilla cream cheese

Vegetarian Autumn menu

STARTER

Choose 1 dish

Goats curd croquette, walnut & truffle pesto (v)

FIRST COURSE

Choose 1 dish

Baby violet artichokes, charred & pickled turnips, barbecued leaves, cashew nut pesto (v)

MAIN COURSE

All inclusive

Barbecued sweetcorn gnocchi, crispy taleggio, glazed broad beans, sweetcorn & spring onion salsa, charred onion shells, smoked tomato dressing (v)

DESSERT

All inclusive

Shawnee blackberry Mille feuille, caramelised apple parfait, pickled blackberries, crème de mure gel

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Chef Paul's reviews

4.88

•

14 services

Our evening with Paul was an incredible experience, I highly highly recommend anyone that's considering the idea to go for it. Paul's skill and experience was evident throughout, everything about it was professional, high calibre fine dining. This includes the menu proposals (plus some alternative options we requested), the communication leading up to the event, the way he conducted himself in our kitchen and most importantly the food. The food was amazing, no other way to describe it. We asked for a vegan menu, and fortunately for us that didn't seem to limit Paul at all - it was the best meal I think we've ever had, of any kind.

reason: a private dinner with the wife's to celebrate her b'day Chef Paul, was excellent. My first time using Take a Chef, or hiring a Chef. I was pretty nervous about it. Chef Paul menu looked good, he responded to queries in a timely manner and arranged a call such that my mind was at ease. He arrived on time and brought everything (plates and cutlery too). he was friendly, talkative without being intrusive & his food was excellent. We have had a very enjoyable time.

What a fantastic experience! I hired Paul for my partner's birthday and he was delighted. It was such a treat to be served these delicious dishes in our own home and not have to clear up afterwards either - our kitchen was left spotless! In the lead up, Paul was very responsive on messages, sent over a detailed and varied proposal and was very accommodating with my menu tweaks and ideas. He had a good grasp on the cuisine and was friendly and chatty, he made us feel very comfortable but not imposing. Will definitely be hiring him again and have been recommending to all my friends!

Paul’s food was absolutely wonderful, cooked to perfection. Not only was the food of the highest quality, but Paul was friendly, professional and a delight to have in the kitchen for a few hours. Would not hesitate to recommend.

I would highly recommend Paul. His Italian/Japanese fusion menu was perfect for the occasion and also delicious. Paul took the time to answer our questions and was very interesting to chat to. His skill & attitude made for an excellent evening!

I can’t recommend Chef Paul highly enough. He recently came to cater for my husband's birthday meal and the whole experience was wonderful, from the menu options he proposed to execution on the night. Paul’s menu stood out from the off and I loved that he took the time to make contact to talk about his produce, showing that he'd really read the brief I’d set out. He arrived on the night and immediately put us both at ease. He was friendly, knowledgeable and a pleasure to share our evening with. The food was utterly delicious, as well as stunning to look at. It was a real experience watching him work and hear him talk about what he was preparing for and his career. Even better, the spares he’s made ‘just in case’ we’re left for us to enjoy the following day, extending the celebrations! I recommend Paul wholeheartedly and wouldn’t hesitate to book him again for a special occasion.

The app is easy to use and straight forward to get to the end result. The ease of communication is key. Our chef was incredible. The evening was perfect. It was worth every penny and if anything exceeded my expectations. I would defiantly use my chef again for a special occasion!

We used Paul for a Family Birthday, and the whole process from his initial menu proposal to the end of the night was faultless. The proposed menu was exciting and stood out from the other menus; Paul was easy to communicate with, and he dealt with vegan/vegetarian dietary requirements as well without any issues. On the night, Paul provided everything he needed to create a lovely meal, and the 6 courses did not disappoint. The Japanese food was fantastic, and very, very tasty, and exceeded all of our expectations. Clearly his culinary skills and experience speak for itself. I would not hesitate to recommend Paul in the future, or use him again!