santa barbara premier private chef since 2013

local market sourced menus from18 year restaurant trained chef, mattias blom

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Plate of assorted cooked vegetables including purple eggplants, green zucchini, yellow squash, topped with edible flowers and garnished with chickpeas on a wooden surface.

A white plate with a small portion of gourmet dish, including sliced meat, basil leaves, and garnishes, on a wooden table.

A black and white photograph of a man with light-colored hair and a beard, attached to a surface with a piece of tape at the top right corner, appearing slightly tilted.

An outdoor wedding reception setup in a lush garden with a long table decorated with floral arrangements and candles, hanging lanterns, overhead greenery, and string lights, creating a romantic ambiance.

You will always have a fully set table with a selection from my large plateware collection

A place setting with a white plate, a wooden holder containing a fork and spoon, a rolled cloth napkin, and a dark textured surface background.

Long rustic outdoor dining table set under trees with candles, lanterns, and greenery for evening celebration.

Outdoor dining table set for a gathering with candles and greenery, surrounded by trees and lit lanterns, at night.

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 vendor selections.

Privacy and discretion - always.

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.

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.

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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