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santa barbara premier private chef since 2013

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18 year restaurant trained chef

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carrot soup
Santa Barbara Chefs Tomato
Sea Bass
Olive Oil Cake
Spinach
Pot De Creme
pea soup
Short Ribs
Plate of assorted cooked vegetables including purple eggplants, green zucchini, yellow squash, topped with edible flowers and garnished with chickpeas on a wooden surface.
Rhubarb Tart
Black Cod
A white plate with a small portion of gourmet dish, including sliced meat, basil leaves, and garnishes, on a wooden table.
Tomato
Tuna
Citrus
Apple Dessert
Bread Box
Carrots

The food is, of course, the driving force behind the hard work that goes into producing special dining experiences each week, however . .

It does not come together without making new acquaintances and being a part of your group of friends and family, even if only for one evening.

Cooking for people to me is not catering; it is a relationship with those who are looking to make memories and have an experience that is more than just filling up on food.

It is a table with my own curated plateware and all the other details that set a table to serve as a special place for a few hours and bring you all together.

I have a close vendor collection that will bring you the very best, with dishes and flavors experienced here and nowhere else.

Black and white photograph of a man with styled hair and facial hair, looking at the camera.
A long outdoor dining table decorated with candles, greenery, and apples, set amidst trees for an evening gathering. String lights hang from the trees above, creating a warm ambiance.
Long table set for a celebration or wedding with candles and floral arrangements in an outdoor lush, green garden with hanging lanterns.

The Rules

  • Always source local (95% at least)

  • No Recipes, cook from intuition and experience

  • Bring the best tableware collection at all times

  • Find the best solution to any situation

  • Make new friends, always

A sturdy wooden table with a rustic finish in a dimly lit, industrial-style kitchen with dark wood cabinets and flooring, and warm light coming through the windows.

Experience Santa Barbara’s top-rated private chef with Swedish-born Mattias Blom. With 18 years in restaurants and over a decade serving private clients across Santa Barbara, Santa Ynez, Montecito, and Ojai, Mattias brings a restaurant-worthy selection of the finest plateware, flatware, and decor for a relaxed and memorable dining experience with refined technique, and always the finest individually sourced local ingredients from a close network of vendors.

Privacy and discretion- always

A black round plate with a small heap of microgreens and white flowers in the center, placed on a concrete surface.
Dessert dish with strawberry, ice cream, cookie, and crumbs on a white plate.
Pink and purple ornamental kale flowers on a white plate against a black background.
Roasted cherry tomatoes in a black skillet with some charred spots.
Uncooked square ravioli pasta with pink filling, garnished with basil leaves, on a wooden cutting board sprinkled with flour.
A white bowl containing broccoli florets, pieces of prosciutto, and a greenish sauce or dip with olive oil on top, placed on a dark wooden surface.
A circular, radial barcode pattern with a gray center on a black background.
A circular, radial barcode pattern with a gray center on a black background.

Farmhouse Bento

Looking for high-quality wedding catering, or are you in need of corporate event promotions? Introducing my mobile cart that I set up at your venue this summer for the best of crudo, sashimi, and the farmers’ market.

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Mattias Blom Consulting

kitchen expertise from a chef

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