Chef Matthew Mcpherson
Private Chef In Boston
I love cooking, but I love food more. So, I'm grateful that my job is cooking. The journey started young, as I learned from my mother and grandmothers before enrolling at Johnson & Wales University in Providence, RI. I got to work with some of the top chefs in Boston, including Barbara Lynch, Tony Maws, Jody Adams, and Colin Lynch. I've also had the chance to work in NYC at Public Restaurant, which has one Michelin star, and in Istanbul at Mikla, which made it into the top 50 restaurants in the world. I've recently launch my first restaurant Cafe Iterum in east Boston.

More about me
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 cooking secret...
finding flavor potential in everything and anything.
My menus
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
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
Dark chocolate torte with vanilla mascarpone
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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
Speck, green onions and poppy seeds over a fresh handmade farro pasta
Fava bean agnolotti served with a mint and black pepper pesto
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
Creamy Nutella Torte with Vanilla Mascarpone
Lemon Ricotta Cheesecake
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Heirloom Tomato Tartare
Crispy Parisenne gnocchi, garden herbs puree, fennel salad, and garden herbs
Poached Salmon ginger dashi beurre blanc, roast beech mushroom, pickled shallots, rice crisp
Roasted beef loin, garlic jus, rosemary and cauliflower steak
Roasted Chicken , garlic broccoli, potatoes Robuchon
Lemon panna cotta with a short bread soil, poached fruit
Black Forest Cake, Cherries, Chantilly cream
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Bread-
Butternut squash soup, brown butter, rosemary, pumpernickel croutons
Baby kale and green salad, asian pears, candied walnuts, blue cheese, honey vinaigrette
White bean cassolle, roast lamb chops, parlsey, balsamic
Yogurt panna cotta, blood orange gastric
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Yuzu soy braised bokchoy
Okonomiyaki with eel sauce and scallions
Avocado hand rolls
Roast chicken, miso, honey, yuzu, katafi nest, stir fried mushrooms
Clam and mussle noodles, XO sauce, fried basil, fresh herbs
Japanese chocolate swiss roll cake with strawberries
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Salsa, guacamole and chips
Farm fresh vegetable tacos with salsa verde
Roasted corn salad with cotija, red onion, cilantro and beans
Roasted mole shortbribs
Chili rice
Tres leche cake
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Grilled Halloumi with Watermelon and Basil-Mint Oil
Zucchini Keftedes with Feta and Dill
Falafels with Tahini yogurt and pickled red onions
Tomato Bouillabaisse with Basil Rouille
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
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
Baklava- walnut crunch, and sweet honey, lemon, and clove
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Niciose salad with yellowtail
French Onion Soup
Cauliflower Gratin
Ratatouille, with cauliflower soul, thyme and rosemary
Bouillabaisse- toasted baguette and aoili
Butter roasted chicken , charred broccoli, carrot puree
Boeuf Bourguignon
Cold poached lobster,
Classic tarte au citron
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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
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
Dark chocolate torte with vanilla mascarpone
View full menu
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
Speck, green onions and poppy seeds over a fresh handmade farro pasta
Fava bean agnolotti served with a mint and black pepper pesto
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
Creamy Nutella Torte with Vanilla Mascarpone
Lemon Ricotta Cheesecake
View full menu
Heirloom Tomato Tartare
Crispy Parisenne gnocchi, garden herbs puree, fennel salad, and garden herbs
Poached Salmon ginger dashi beurre blanc, roast beech mushroom, pickled shallots, rice crisp
Roasted beef loin, garlic jus, rosemary and cauliflower steak
Roasted Chicken , garlic broccoli, potatoes Robuchon
Lemon panna cotta with a short bread soil, poached fruit
Black Forest Cake, Cherries, Chantilly cream
View full menu
Bread-
Butternut squash soup, brown butter, rosemary, pumpernickel croutons
Baby kale and green salad, asian pears, candied walnuts, blue cheese, honey vinaigrette
White bean cassolle, roast lamb chops, parlsey, balsamic
Yogurt panna cotta, blood orange gastric
View full menu





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