Santa Ynez◆Ojai
Santa Barbara
Private Chef
I don’t cater. I cook. Like any restaurant chef, I write a menu that reflects who I am, thirty-four years in kitchens, and what’s best in Santa Barbara right now. You’re not hiring someone to fill a request. You’re invited to my table, set in your home or rental.
I don't cater. I cook. Like any restaurant chef, I write a menu that reflects who I am, thirty-four years in kitchens, and what's best in Santa Barbara right now. You're not hiring someone to fill a request. You're invited to my table, set in your home or rental.
born &
bred
I'm Mattias
I don’t cater. I cook.
Like any restaurant chef, I write a menu that reflects who I am, with what’s best in Santa Barbara right now. Never substitute chefs, always me in your kitchen, with never more than one date available per day.
You’re not hiring someone to fill a request. You’re invited to my table, set in your home or rental.
One of the very few private chefs in the area who has truly worked his way up, putting in years in restaurant kitchens across California and Europe. After 18 years as a restaurant chef, I transitioned to working as a private chef in 2013, cooking for clientele from all walks of life.
When you dine with me, you are treated to a seasonal, California rustic farm table experience featuring robust, authentic flavors honed over decades. I don’t just bring the food; every dinner is served on my own extensive, curated collection of tableware, styled specifically for your evening.
Three ways to dine
Farmhouse Menus
three or four courses
Choose a menu as it is, or mix and match starters, a main and a dessert. Four courses come with house bread and housemade butter.
see the menus → 02Shared Table
family style
Generous platters set in the middle of the table and passed around, for a relaxed, social evening.
see the menus → 03California Tasting
tasting menu
A longer evening of smaller courses, served one after another, built around what is best this season.
see the menu →An evening, start to finish
I arrive
I bring all the cookware. All I need is counter space and a working stove and oven.
The table is set
My own plateware, chargers, linens, glassware, candles and decor.
Course by course
Each dish is served and described at your table, restaurant style.
All clean
Your kitchen is spotless before I leave. You just enjoy the night.
Across Santa Barbara County
Private homes, estates, ranches and vacation rentals, from the coast to wine country. Pick your area to see what a dinner there looks like.
Best for 6–14 guests; larger groups considered.
Simple, no surprises
Pricing
One all-inclusive quote on a sliding scale by guest count. No hidden costs, locked 6 days before.
Cancellation
Full refund, no questions asked, up to 7 days before your dinner.
Always me
No substitute chefs, and only one reservation per day.
Discretion
Privacy always. I never share the names of past or future clients.
Want cocktails? A bartender can be added.
Beyond the dinner table
Farmhouse Bento
Planning a wedding or a corporate event? My mobile cart sets up at your venue with the best of crudo, sashimi and the farmers' market.
Book the cart →
Mattias Blom Consulting
Kitchen expertise from a chef. There is a better way and a better design, with results that make your kitchen your favorite place.
Book a kitchen conversation →