Chef Jimmy Matiz

Private Chef In Los Angeles

Chef Jimmy Matiz, founder at Matiz Catering has become one of the most successful Private Chefs in SoCal; Cooking for many important personalities and companies like Ferrari, Lamborghini, LiquidIV, Shein, The Australian Embassy and others. He also recently won Food Network's Chopped competition on Episode 12 Season 58.

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

Coastal Spain (see message section)

STARTER

All inclusive

Amuse Bouche ~ Chef Curated Seasonal dish

FIRST COURSE

Choose 1 dish

Gazpacho de Fresa ~ Cold spanish soup with Iberico Jamon Shards, Basil Variations, Herb-Infused Croutons, and pickled strawberry

Pan Tumaca ~ Sourdough spanish cristal bread with Tomato Confit, Garlic-Chorizo Emulsion, Iberico Jamon, manchego cheese shards, and Black Truffle Maldon

Ensalada Verde ~ Seasonal lettuce salad with Manchego Crème, Lime-Ñora Vinaigrette, Candied Marcona Almonds, and cured Egg yolk

Pulpo ~ Tender grilled smoked octopus with squid ink emulsion, caramelized onion crouton on a base of red pepper potato veloute

Patatas Bravas ~ Traditional Spanish roasted potatoes with Jamon serrano, garlic alioli and tomato-paprika reduction, finished with a velvety potato foam

Gambas al Ajillo ~ Grilled Prawns with Burnt Lemon-Basil Vinaigrette and Cauliflower Almond Purée, finished with fine herbs and garlic chips

MAIN COURSE

Choose 1 dish

Paella Mar y Montaña ~ Classic spanish paella with Tiger prawn, Longaniza chorizo, saffron and tomato bomba rice, tarragon aioli and crispy herbs

Pesca - Pan seared catch of the day, house saffron-potato gnocchi, table-side garlic confit and caviar beurre blanc, crispy kataifi

Lomo en Vino ~ Charred NY steak with Bone Marrow Sabayon, paprika Potato Pavé and sherry-Poached Radishes, finished with Red Wine Beef Jus and leek ash

DESSERT

Choose 1 dish

Tarta de Limon ~ Lemon Tart with Bergamot Graham Base, Lemon-Vanilla Custard and Torched Swiss Meringue, finished with Citrus Zest Snow

Leche, Remolacha y Bayas ~ Burnt Milk Ice Cream on Sweet Beet-Berry Coulis and Fresh Berries topped with a Honey Tuile

Café ~ Coffee Infused Dark Chocolate Cake pieces with Smoked White Chocolate Mousse and Gold Chocolate Rocks, drizzled with a Table-Side Espresso Cream

(Option 1)Luxury Experience Package per guest: Includes servers, all tableware such as plates, silverware, water and wine glasses, linen napkins and napkin rings, custom printed menus. Name cards and sommelier consultation included upon r

(Option 2) Server only: Michelin Star trained servers needed to take care of you and your guests. Add one for every 12 guests instead of the Luxury experience if you have all the tableware needed

The Golden Coast of Spain (see message section)

STARTER

Choose 1 dish

(Included) Bread service ~ Toasted artisanal sourdough with butter trio (Goat, black truffle and Aleppo)

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Gazpacho de Fresa ~ Cold spanish soup with Iberico Jamon Shards, Basil Variations, Herb-Infused Croutons, and pickled strawberry

Ensalada Verde ~ Seasonal lettuce salad with Manchego Crème, Lime-Ñora Vinaigrette, Candied Marcona Almonds, and cured Egg yolk

Pan Tumaca ~ Sourdough spanish cristal bread with Tomato Confit, Garlic-Chorizo Emulsion, Iberico Jamon, manchego cheese shards, and Black Truffle Maldon

FIRST COURSE

Choose 1 dish

Pulpo ~ Tender grilled smoked octopus with squid ink emulsion, caramelized onion crouton on a base of red pepper potato veloute

Patatas Bravas ~ Traditional Spanish roasted potatoes with Jamon serrano, garlic alioli and tomato-paprika reduction, finished with a velvety potato foam

Gambas al Ajillo ~ Grilled Prawns with Burnt Lemon-Basil Vinaigrette and Cauliflower Almond Purée, finished with fine herbs and garlic chips

MAIN COURSE

Choose 1 dish

Paella Mar y Montaña ~ Classic spanish paella with Tiger prawn, Longaniza chorizo, saffron and tomato bomba rice, tarragon aioli and crispy herbs

Pesca - Pan seared catch of the day, house saffron-potato gnocchi, table-side garlic confit and caviar beurre blanc, crispy kataifi

Lomo en Vino ~ Charred Strip Loin with Bone Marrow Sabayon, paprika Potato Pavé and sherry-Poached Radishes, finished with Red Wine Beef Jus and leek ash

DESSERT

Choose 1 dish

Tarta de Limon ~ Lemon Tart with Bergamot Graham Base, Lemon-Vanilla Custard and Torched Swiss Meringue, finished with Citrus Zest Snow

Leche, Remolacha y Bayas ~ Burnt Milk Ice Cream on Sweet Beet-Berry Coulis and Fresh Berries topped with a Honey Tuile

Café ~ Coffee Infused Dark Chocolate Cake pieces with Smoked White Chocolate Mousse and Gold Chocolate Rocks, drizzled with a Table-Side Espresso Cream

(Option 2) Server only: Michelin Star trained servers needed to take care of you and your guests. Add one for every 12 guests instead of the Luxury experience if you have all the tableware needed

Cielo e Terra (see message section)

STARTER

All inclusive

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

FIRST COURSE

Choose 1 dish

Salade d'Agrumi ~ Seasonal lettuces with citrus supremes, thyme marinated Mozzarella di Buffala, hazelnut praline, Aleppo and honey vinaigrette

Burrata Caprese ~ Fresh burrata, marinated cherry tomatoes, aged balsamic and rosemary crisp topped with mozzarella mousse and crispy basil

Risotto al Funghi ~ Wild mushroom risotto with braised fennel, roasted wild mushrooms, finished with a porcini and black truffle cream (optional shaved truffles as add-on)

Tortellini d'Agnello ~ Fresh house tortellini filled with tomato braised lamb, parsnip cream, toasted pine nuts and sage chips, finished with black garlic and parmesan air

Riggatoni alla Carbonara ~ Traditional carbonara with italian rigatoni, topped with crispy guanciale, black truffle crumble and lemon dressed smoked salmon

MAIN COURSE

Choose 1 dish

Bistecca di Maiale ~ Rosemary roasted pork butt steak with Apple Cider and Brandy Reduction, Sweet Potato and brown butter aired cream and Pickled Shallot Petals, finished with Smoked Hazelnut Crumble and black garlic pork jus

Filleti di pesce ~ Catch of the day sous vide with parmesan and truffle polenta filled croquette and red cabbage in white balsamic, finished with a parsley fumet table-side cream pour

Beef Tagliata ~ Black Garlic-Marinated NY steak over Truffle Potato Mousseline with Seasonal Market Vegetables and a trio of sauces (beef jus, italian chimichurri, bone marrow sabayon)

DESSERT

Choose 1 dish

Frutti di Bosco ~ Berry crepe cake with layered white chocolate-Rose Petal filling, fresh berries, berry coulis, topped with chantilly and 24K gold

Panna Cotta ~ Basil Infused Panna Cotta with Pistachio Nougatine, Vanilla Biscotti Crumble, Whipped Mascarpone, and Citrus Gel

Tiramisu Rotto ~ Deconstructed Tiramisu with whipped mascarpone cream, coffee liqueur soaked chocolate cake, golden almond cookie rocks and a table-side espresso cream pour

(Option 2) Server only: Michelin Star trained servers needed to take care of you and your guests. Add one for every 12 guests instead of the Luxury experience if you have all the tableware needed

La Dolce Vita (see message section)

STARTER

Choose 1 dish

(Included) Bread service ~ Toasted artisanal sourdough with butter trio (Goat, black truffle and Aleppo)

(Included) Complimentary Amuse Bouche ~ Chef Curated Seasonal dish

Salade d'Agrumi ~ Seasonal lettuces with citrus supremes, thyme marinated Mozzarella di Buffala, hazelnut praline, Aleppo and honey vinaigrette

Burrata Caprese ~ Fresh burrata, marinated cherry tomatoes, aged balsamic and rosemary crisp topped with mozzarella mousse and crispy basil

Tartare di Pettine - Scallop crudo dressed with lemon verbena and fennel vinaigrette, sicilian olive oil, finished with fresh asian pear, toasted pistachio and basil buds

FIRST COURSE

Choose 1 dish

Risotto al Funghi ~ Wild mushroom risotto with braised fennel, roasted wild mushrooms, finished with a porcini and black truffle cream (optional shaved truffles as add-on)

Tortellini d'Agnello ~ Fresh house tortellini filled with tomato braised lamb, parsnip cream, toasted pine nuts and sage chips, finished with black garlic and parmesan air

Riggatoni alla Carbonara ~ Traditional carbonara with italian rigatoni, topped with crispy guanciale, black truffle crumble and lemon dressed smoked salmon

MAIN COURSE

Choose 1 dish

Filleti di pesce ~ Catch of the day sous vide with parmesan and truffle polenta filled croquette and red cabbage in white balsamic, finished with a parsley fumet table-side cream pour

Beef Tagliata ~ Black Garlic-Marinated NY steak over Truffle Potato Mousseline with Seasonal Market Vegetables and a trio of sauces (beef jus, italian chimichurri, bone marrow sabayon)

DESSERT

All inclusive

Frutti di Bosco ~ Berry crepe cake with layered white chocolate-Rose Petal filling, fresh berries, berry coulis, topped with chantilly and 24K gold

Panna Cotta ~ Basil Infused Panna Cotta with Pistachio Nougatine, Vanilla Biscotti Crumble, Whipped Mascarpone, and Citrus Gel

Tiramisu Rotto ~ Deconstructed Tiramisu with whipped mascarpone cream, coffee liqueur soaked chocolate cake, golden almond cookie rocks and a table-side espresso cream pour

(Option 2) Server only: Michelin Star trained servers needed to take care of you and your guests. Add one for every 12 guests instead of the Luxury experience if you have all the tableware needed

La Lumiere de Minuit (see message section)

STARTER

All inclusive

Amuse Bouche ~ Chef Curated Seasonal dish

FIRST COURSE

Choose 1 dish

Smoked Salmon Mille Feuille ~ Puff pastry sheets filled with smoked salmon and fresh cucumber, topped with whipped dill creme fraiche and finished with lemon beurre blanc

Beet Salad ~ Roasted and pickled beets with seasonal greens, goat cheese cream, champagne vinaigrette and candied hazelnut crumble

Mouclade ~ Mussel tossed in chardonnay cream with andouille sausage, chili seeds and fine herbs

Agnolotti Châtaigne ~ Fresh house agnolotti with Chestnut-Fontina filling, truffle butter emulsion, seasonal root spread and crispy sage

MAIN COURSE

Choose 1 dish

Peche du Jour ~ White fish filet sous vide, zucchini and tarragon salad, crispy fish skin tuile finished with a vermouth and salmon roe beurre blanc

Fete de l'Agneau ~ Herb and roasted nut crusted Lamb rack, potato pavé, green pea yogurt, early harvest green peas barigoule and lamb jus

Magret de Canard ~ Roasted smoked duck breast with white mulberry-pear mostarda, marsala braised shallots, roasted farmers market finds, potato croquette and duck jus

DESSERT

All inclusive

Tout Le Chocolat ~ Deconstructed chocolate cake with white chocolate cremeaux, golden almond cookie rocks, finished with a table-side bitter cocoa cream

Gâteau de Crêpe ~ Berry crepe cake layered with white Chocolate and Rose cream, seasonal berries, berry coulis, topped with vanilla chantilly and 24K gold

"Pêche Melba" ~ Classic french dessert with poached stonefruit, fresh raspberries, burnt milk ice cream and almond phyllo shards

(Option 2)Server only: Michelin Star trained server needed to take care of you and your guests. Add one for every 12 guests instead of the Luxury experience if you have all the tableware needed

A Secret Brasserie (see message section)

STARTER

Choose 1 dish

(Included) Bread service ~ Toasted artisanal sourdough with butter trio (Goat, black truffle and Aleppo)

(included) Complimentary Amuse Bouche ~ Chef Curated Seasonal dish

Boeuf Tartare ~ Classic Steak tartare with bone marrow and garlic confit alioli, capers, quail egg yolk. Side of charred sourdough and bone marrow butter

Smoked Salmon Mille Feuille ~ Puff pastry sheets filled with smoked salmon and fresh cucumber, topped with whipped dill creme fraiche and finished with lemon beurre blanc

Beet Salad ~ Roasted and pickled beets with seasonal greens, goat cheese cream, champagne vinaigrette and candied hazelnut crumble

FIRST COURSE

Choose 1 dish

Mouclade ~ Mussel tossed in chardonnay cream with andouille sausage, chili seeds and fine herbs

Agnolotti Châtaigne ~ Fresh house agnolotti with Chestnut-Fontina filling, truffle butter emulsion, seasonal root spread and crispy sage

Coquilles Saint-Jacques ~ Jumbo pan seared scallops with green pea and brown butter puree, crispy shallot and herb mix, finished with table-side creme fraiche beurre montée

MAIN COURSE

Choose 1 dish

Peche du Jour ~ White fish filet sous vide, zucchini and tarragon salad, crispy fish skin tuile finished with a vermouth and salmon roe beurre blanc

Fete de l'Agneau ~ Herb and roasted nut crusted Lamb rack, potato pavé, green pea yogurt, early harvest green peas barigoule and lamb jus

Magret de Canard ~ Roasted smoked duck breast with white mulberry-pear mostarda, marsala braised shallots, roasted farmers market finds, potato croquette and duck jus

DESSERT

Choose 1 dish

Tout Le Chocolat ~ Deconstructed chocolate cake with white chocolate cremeaux, golden almond cookie rocks, finished with a table-side bitter cocoa cream

Gâteau de Crêpe ~ Berry crepe cake layered with white Chocolate and Rose cream, seasonal berries, berry coulis, topped with vanilla chantilly and 24K gold

"Pêche Melba" ~ Classic french dessert with poached stonefruit, fresh raspberries, burnt milk ice cream and almond phyllo shards

(Option 2)Server only: Michelin Star trained servers needed to take care of you and your guests. Add one for every 12 guests instead of the Luxury experience if you have all the tableware needed

International Appetizer Party (See message section)

STARTER

Choose 2 dishes

Chilled green pea shooters - Green pea and mint soup, compressed cucumber, sesame tuile (V)

Tuna Tartare - Yuzu marinated Ahi tuna, fresh mango, sesame oil, pickled serrano peppers, crispy sushi rice base

Beets - Pickled beets, whipped goat cheese, candied hazelnuts (V, GF)

FIRST COURSE

Choose 1 dish

Avocado Bruschetta - Charred sourdough, avocado-tarragon green goddess, cherry tomatoes in balsamic, sicilian olive oil, smoked maldon (V)

Polenta Bites - Crispy polenta base, cranberry tapenade, lime yogurt (V)

MAIN COURSE

Choose 2 dishes

Carne Asada mini bowls - Grilled ribeye, lime crema, micro cilantro, corn salsa, mini corn tortillas (GF)

Truffle Risotto cups - Porcini and black truffle cream emulsion, wild mushrooms, parmesano regiano, asparagus (V,GF)

Beef Sliders - Wagyu beef patty, smoked gouda, port caramelized onions, garlic confit alioli

Spanish Croquettes - Serrano Ham and manchego cheese spanish croquettes, red pepper alioli shot

Beef and Salmon Kushiyaki - Grilled skirt steak and salmon belly skewers, sweet soy-miso glaze, green onions, black sesame seeds

DESSERT

Choose 1 dish

Crepe Cake Bites - Berry crepe cake, white Chocolate and Rose Petal filling, seasonal berries, berry coulis, chantilly, 24K gold

Everything Chocolate - Deconstructed chocolate cake, white chocolate cremeaux, golden almond cookie rocks, tableside bitter cocoa cream

Pear Pavlova - Hazelnut mini meringue, poached pear, sour pear coulis, vanilla pod chantilly

Luxe Lunch Brunch Bistro (see message section)

STARTER

Choose 1 dish

The Caesar - Perfect house caesar dressing, baby kale, butter croutons, shaved parmigiano reggiano, crispy capers

Citrus and Burrata - Seasonal lettuces, citrus supremes, fresh Mozzarella di Buffala, butter croutons, fresh mint, Aleppo and honey vinaigrette

FIRST COURSE

Choose 1 dish

Mushroom Rigatoni - Parmigiano reggiano, porcini and black truffle cream, braised fennel, roasted wild mushrooms

Avocado Bruschetta - Charred Artisan bread, fresh avocado, tarragon-avocado green goddess, bagel spice, sicilian olive oil

MAIN COURSE

Choose 1 dish

Chicken Provençal - Herb roasted whole chicken, charred onions and farmers market finds, garlic confit and white wine cream, chicken jus, aromatic herbs

Salmon and Crab Benedict - Toasted english muffins, sauteed spinach, crab meat and smoked salmon, poached eggs, fine herb perfect hollandaise

(Included)The Sides - Family style applewood smoked bacon, herb roasted rainbow potatoes, roasted breakfast sausage, fresh cut fruit

DESSERT

Choose 1 dish

Crepe Cake - Berry crepe cake, white Chocolate and Rose Petal filling, seasonal berries, berry coulis, chantilly, 24K gold

French Toast - Cinnamon cream soaked and seared brioche, fresh seasonal berries, berry coulis, nutella drizzle, mint, chantilly cream

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Chef Jimmy's reviews

4.89

•

32 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!