• Private Chef Matthew Los Angeles
  • 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.

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