Menu
APPETIZERS
crispy quinoa cakes with heirloom tomato jam and smashed avocado
chicken potstickers with 3 dipping sauces
salt roasted beets with goat cheese panna cotta and micro beet greens
edamame hummus on crispy bread

Dinner - family style
tomato-persian cucumbers and avocado with field greens and white balsamic vinaigrette
butternut squash soup with tomato truffle oil and crispy bread

Skillet roasted organic chicken with crispy skin, lemon and rosemary
cast iron roasted steelhead trout with roasted garlic, white wine and Italian parsley
grilled NY strip steak local rub served with a demi glaze
Grilled market vegetables with garden herbs
sweet potato gnocchi

DESSERTS - a couple ideas
the classic creme brûlée with season fruits and a citrus shortbread cookie
the Bete Noir - the Black beast. flourless chocolate torte with raspberry, Ice cream and cookie
lemon - vanilla bean curd with fresh blueberries shortbread crumble and garden chocolate mint
Food type
Modern American
Other Infomation

Good evening Daniel, I hope this menu finds you wells. This menu is just an idea. If you pick me as your chef we can fine tune it to create a memorable night for the special couple. I have 30 years experience in the restaurant business working with some top notch chefs. don't hesitate to ask a million questions, thats what im here for. I look forward to hearing from you in the near future.

Meal for 10 on 24 October 2019

Chef Profile

  • Matthew
    • Qualified chef
  • French
  • Fusion
  • Italian
  • Japanese
  • Modern American

Signature dish:  

Chicken Ballentine, pirogi

About Me

Matthew Lazarchick started his career as a Chef at the age of 14 as a dishwasher in his Father’s restaurant.  He continued to work in the restaurant business for five years before attending the Culinary Institute of America  and graduated in 1991. Matthew worked at the prestigious Turnberry Isle Resort in Aventura, Fl for his extern. After graduating from the CIA, Matthew returned back to Miami to worked at the famed Mark’s Place to start his professional culinary career.  During Matthew’s 6 years in Miami, he has worked for Allen Susser, Mark Millitello and Micheal Swartz.
In 1998 Matthew traveled to Budapest, Hungary to become the Personal Chef for the American Embassy.  He returned back to the states in 2000 to continue his training as a Chef.  He then decided to travel and his next stop was in Colorado to worked at the Aspen Meadows Center as Pastry Chef in Aspen.  Following the seasons, Matthew traveled to work on Nantucket Island, Vail and Aspen.  In 2007 Matthew became the Chef of the award winning Osprey Point Inn.  He was responsible for developing the wine program as well as the Catering dept.  Durning his tenure, Matthew organized 13 weddings, over 100 special events, cooked on Member’s boats as well as client’s homes.   Recently Matthew relocated to California and has been working as a private chef in beverly Hills, Santa Barbara and Monticeto.
 
Matthew’s 30 years in the restaurant business as a chef, Pastry chef, baker and caterer makes him a valuable asset in a home.  He has traveled the globe and has a valid passport.  Matthew has recently relocated back to the West Coast and is based in Los Angeles. Over the last 5 years being a resident of Los Angeles, he has cooked for a plethora of high end clients such as British pop stars, Athletes, Royalty and the VIP clientele. He’s traveled to the Middle East, Europe and Canada, he’s worked on yachts but in the end, he lives to cook.

Location:  

Los Angeles

  • 2-3 Course Plated Meal
  • 4+ Course Plated Meal
  • Banquet Meal
  • BBQ
  • Brunch
  • Cooking Lesson
  • Party canapes

Reviews (6)

  • Matthew was so incredible..allowed me full control of the menu while he provided amazing ideas and options..the food was so amazing and he made it a night my wife and I won’t forget

    • Worked on February 4, 2020
  • I would give Matt 10 stars if I could. EVERYTHING about the process was an A+ experience for me. Matt was very responsive to all my requests and emails and worked with me closely to develop the menu. He showed up on time with everything we needed, he was professional yet very down-to-earth and had some great stories. The food was beyond amazing, every course better than the last. And, by the time he left, you couldn't tell he had ever been there, every counter top was spotless.

    Highly recommend Matt to anyone looking for an amazing meal with everything handled by a real pro.

    • Worked on January 10, 2020
  • Matt was great. Prepared everything. Cleaned up. Went above and beyond. Delicious.

    • Worked on October 14, 2019
  • Chef Matthew was awesome. First, his food was beyond delicious. His presentation and explanation of each meal served was explained and prepared perfect. His personality was professional and humorous. I can't wait to use him again.

    • Worked on February 4, 2019
  • Matthew was amazing. He seemed to really enjoy his job and was eager to answer cooking/prep questions while he was working. Definitely not a stuffy chef. His menu was delightful and made people try new things that they actually loved, roasted beets, edamame hummus but the quinoa cakes with tomato jam... OMG big hit. Would definitely use Matthew again.

    • Worked on October 29, 2018
  • Wow! We were so happy we chose Matt to create an amazing dining experience for our dinner party. My family and our guests loved both Matt and his cuisine.

    Matt made sure to liaise with us beforehand to understand exactly what we wanted; he went above and beyond with nice little touches for our kids; he made sure to let us know that we didn't need to do anything at all during the entire night; and he is just a super chill, fun and genuinely entertaining personality (if he was cooking for us, we'd love to have him as a guest at our dinner party!).

    We'd definitely hire Matt again in an instant, and strongly recommend him to anyone seeking to have an amazing meal experience at home.

    5-stars. You're awesome Matt!

    • Worked on October 4, 2018