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

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

Modern Korean-Thai fusion (See message section)

STARTER

Choose 2 dishes

Korean Amuse Bouche - Tableside smoked squid tartare taco, gochugaru dust, seaweed shell

Octopus croquette salad - Kimchi filled croquettes, grilled octopus, sesame dressed seasonal lettuces

Thai Amuse Bouche -Tableside smoked prawn, fresh pomegranate, chili wildflower honey, pickled shallots

Coconut - Young coconut relish, thai herbs, lime and galangal dressing, crispy shallots

FIRST COURSE

Choose 1 dish

Catch of the day - Crispy skin, soybean cream, green chili oil, egg yolk emulsion, crispy shallots

Curry - Catch of the day, aromatic yellow curry, grilled seasonal vegetables, candied cashews, crispy basil

MAIN COURSE

Choose 1 dish

Striploin - charcoal grilled, gochuyang veloute, spring onions, rice cake

NY Steak - Black garlic marinated, pickled plums and basil, green peppercorn cream sauce

DESSERT

Choose 1 dish

Ginger and pear "Pavlova" - Spiced pear filling, vanilla chantilly, mochi bites, meringue cookies

Mango - Fresh mango, sticky rice, rice toile, mango and coconut coulis, white chocolate golden rocks

Luxury Experience upgrade per guest: All plates, silverware and utensils, printed menus, name tags, linen napkins, sommelier consultation, server(s) for the event

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

Spain in five Acts (See message section)

STARTER

Choose 1 dish

Complimentary Amuse Bouche - Chef Curated Seasonal dish

Ensalada Verde - Seasonal lettuces, Ñora- Lime creamy vinaigrette , manchego cheese, toasted marcona almonds, soft boiled egg

Pan tumaca y Huevo - Artisan toast, garlic chorizo alioli, tomato spread, jamon serrano, fried egg, black truffle Maldon

Gazpacho de Fresa - Cold red pepper and strawberry soup, jamon iberico, forms of basil, thyme croutons

FIRST COURSE

Choose 1 dish

Pulpo - Tender grilled smoked octopus, ink, caramelized onion crouton, red pepper potato cream

Patatas Bravas - Traditional roasted potatoes, Jamon serrano, fried egg, garlic alioli, tomato and paprika drizzle

Gambas al Ajillo - Whole grilled shrimp, crispy garlic, burnt lemon-basil dressing, cauliflower “white garlic” spread

MAIN COURSE

Choose 1 dish

Lomo en Vino - Charred trip loin, bone marrow mousse, red potato pavé, oloroso wine poached radishes, beef jus

Paella Mar y Montaña - Tiger prawn, Longaniza chorizo, saffron and tomato bomba rice, tarragon aioli , crispy herbs

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

DESSERT

Choose 1 dish

Tarta de Limon - Lemon tart, bergamot graham base, sweet and sour lemon custard, mini meringue, citrus dust

Leche, Remolacha y Bayas - Burnt milk ice cream, sweet beet and berry coulis, fresh berries, honey tuile

Café - Dark chocolate and coffee cake, smoked white chocolate cream, gold chocolate rocks, table-side poured espresso cream

Luxury Experience Package per guest: Includes server(s) needed for your event and 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

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 Secret Brasserie (See message section)

STARTER

Choose 1 dish

Complimentary Amuse Bouche ~ Chef Curated Seasonal dish

Boeuf Tartare ~ Steak tartare, dijon, capers, shallots, quail egg yolk, charred sourdough, bone marrow butter

Salade Tropezienne ~ Poached shrimp, fine herbs, shaved apple, whipped goat cheese, Rosé vinaigrette

Salade Niçoise ~ Niçoise salad, seared sesame tuna loin, creamy dijon and dill yellow potatoes, green beans, soft boiled egg

FIRST COURSE

Choose 1 dish

Mouclade ~ White wine steamed mussles, yellow curry cream, herb bouquet, charred artisan toast, Andouille sausage

Agnolotti Châtaigne ~ Chestnut agnolotti, Chestnut-Fontina filling, truffle butter emulsion, early harvest green peas, seasonal root puree, crispy sage

Coquilles Saint-Jacques ~ Pan seared scallops, green pea and brown butter puree, crispy shallot and herb mix, creme fraiche beurre montée

MAIN COURSE

Choose 1 dish

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

Peche du Jour ~ White fish filet sous vide, zucchini and tarragon salad, porcini-caviar beurre blanc, crispy fish skin tuile

Fete de l'Agneau ~ Hazelnut crusted Lamb rack, potato pavé, Aigrelette cream, early harvest green peas barigoule, lamb jus

DESSERT

Choose 1 dish

Tout Le Chocolat ~ Deconstructed chocolate cake, white chocolate cremeaux, golden almond cookie rocks, tableside bitter cocoa cream

Gâteau de Crêpe ~ Berry crepe cake, white Chocolate and Rose Petal filling, seasonal berries, berry coulis, chantilly, 24K gold

"Pêche Melba" ~ Poached stonefruit, fresh raspberries, burnt milk ice cream, almond mille feuille

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

Chef's Summer Menu

STARTER

Choose 1 dish

Seasonal Greens - Organic greens, toasted sunflower seeds, feta, Sherry vinaigrette, tomatos, fresh berries

Burrata Toast - Fresh and grilled peaches, smoked burrata, basil, toasted hazelnuts

Complimentary Seasonal Amuse Bouche

FIRST COURSE

Choose 1 dish

Zuchinnin Spaghetti - Zucchini salad, aleppo pepper, lime yogurt, pistachio

Corn Skewers - Lime crema, chipotle dust, smoked salt, queso fresco, cilantro

Short Rib Ravioli - Carrot cream, beet sauce, crispy kale

Stuffed Baguette - Brie and black truffle mushroom filling, wildflower honey

MAIN COURSE

Choose 2 dishes

Pan seared catch of the day - Fresh white fish, farmers market succotash, beurre blanc, crispy artichokes, herb oil. Add Osetra Caviar +$20ea

Hot Smoked Salmon - Warm potato salad, crispy kale, creamy lime dressing, garlic confit

Smoked rib eye - Truffle potato pave, glazed wild mushrooms, black garlic alioli, jus

DESSERT

Choose 1 dish

Crepe cake - Rose petal cremeaux, vanilla pod chantilli, cherry coulis, 24K gold

Strawberry Rhubarb Truffle - Poppy seed cookie crumble, candied rhubarb, strawberry creme patisserie

Chocolate everything - Dark chocolate cake, white chocolate creme, gold chocolate stones, cocoa sauce

Unexplored flavors of america

STARTER

Choose 1 dish

SHRIMP CEVICHE Poached Shrimp, Tomatillo & Coriander Seed Emulsion, Cilantro Oil, Avocado, Charred Serrano Mayonnaise

SMOKED BEET SALAD achiote yogurt, Arugula Emulsion, Puffed Wild Rice, Honey Vinaigrette, camote crisp

Complimentary Amuse Bouche - Featuring seasonal ingredients

FIRST COURSE

Choose 1 dish

ROQUEFORT AND CHIPOTLE SOUP, cream based, toasted hazelnuts, charred avocado

BLUE CORNBREAD - Butter toasted blue corn cake, bbq pork, corn pico de gallo, crispy shallots

MAIN COURSE

Choose 1 dish

CATCH OF THE DAY Charred Tomato, Habanero & Pumpkin Seed Sauce, Mustard Leaves, Cilantro, Pickled Spring Onions, Burnt Habanero ash

COCHINITA PIBIL Achiote and orange braised pork, house corn tortillas, refried black beans, Herb salad, pickled pearl onions

DESSERT

Choose 1 dish

Hibiscus flower crepe cake - White chocolate filling, mexican chantilly, hibiscus flower coulis, gold covered berries

Mango Pavlova - Charcoal meringue, fresh mango, mango coulis, vanilla whipped cream, chamoy drizzle

Luxury Experience upgrade per guest: All plates, silverware and utensils, printed menus, name tags, linen napkins, sommelier consultation, server(s) for the event

A taste of santorini (see message section)

STARTER

Choose 1 dish

Rocket salad, orange, green apple, sun dried tomato, parmesan shavings, balsamic vinegar, olive oil, honey and sesame

Pomegranate salad, spinach, spring onions, dill, orange, walnuts, parmesan cheese, pomegranate and dressing of balsamic vinegar and honey

Complimentary Seasonal Amuse Bouche

FIRST COURSE

Choose 1 dish

Feta cheese in flaky phyllo crust with honey, black truffles and sesame

Santorinian baked white aubergines in tomato sauce, feta cheese and fresh basil

MAIN COURSE

Choose 1 dish

Day catch - White fish filet, zuchinni salad, tarragon, beurre blanc. Add Osetra Caviar (+20 ea)

Lamb Chops - with yogurt sauce flavored with spearmint and coriander, accompanied with aromatic bulgur, seasonal vegetables and basil

Smoked ribeye - Truffle potato pave, glazed wild mushrooms, black garlic alioli, jus

DESSERT

Choose 1 dish

Chocolate Everything - Dark chocolate cake, white chocolate cream, gold chocolate rocks, cocoa gel

Cherry Crepe Cake - Rose Petal filling, mascerated cherries, 24K gold

Luxury Experience upgrade per guest: All plates, silverware and utensils, printed menus, name tags, linen napkins, sommelier consultation, server(s) for the event

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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!