Chef Mathew — Private Chef in La Cala de Mijas

I am Mathew, and my passion for cooking was born amidst the hills of Andalusia, where I spent part of my life. My Australian roots taught me the importance of quality and freshness of ingredients, while my journey led me to explore culinary traditions from around the world. I have always believed that cooking is an art that goes beyond mere nourishment: it is a sensory experience that should engage all the senses. In my dishes, I strive to blend the elegance of French cuisine with the innovation of molecular gastronomy, without ever losing sight of the authenticity of Mediterranean cooking. Working in the United Arab Emirates has allowed me to combine these influences with the richness of local flavours, creating a unique and unforgettable culinary experience.

I began my culinary journey in Australia, where I had the opportunity to work at the renowned Restaurante Dan Arnold in Brisbane, a place that earned three hats in the 2022 Good Food Guide. Here, I honed my skills in contemporary Australian cuisine, focusing on the use of seasonal and local produce. My journey then took me to the Palacio De Congresos Y Ferias De Brisbane, where I held various roles, from Commis Chef to Executive Sous Chef, participating in prestigious events like the G20 Summit. Subsequently, I had the honour of leading the kitchen at Irrazional Restaurante in La Cala De Mijas, where I could express my culinary vision through a modern approach to traditional tapas. Each experience enriched my professional repertoire, allowing me to develop a cuisine that is truly a journey through the world's flavours.

My transition to the role of private chef was driven by the desire to offer a personalised and intimate culinary experience. I love bringing fine dining into people's homes, creating dishes that reflect their tastes and personal stories. Being a private chef allows me to establish a direct relationship with my clients, understanding their needs and exceeding their expectations with every course. My philosophy is to transform each meal into a unique event, where the quality of ingredients and attention to detail blend to create an unforgettable experience. This role enables me to fully express my creativity, experimenting with new combinations of flavours and culinary techniques.

My specialisation lies in the ability to fuse traditional culinary techniques with innovative approaches. I am particularly skilled at creating dishes that combine the refinement of French cuisine with the boldness of fusion and molecular gastronomy. Working in diverse international settings, I have developed a deep understanding of Japanese, Mediterranean, and Mexican cuisines, allowing me to create menus that are a journey through diverse culinary cultures. I stand out for my focus on sustainability, collaborating with local and organic suppliers to ensure that every dish is not only delicious but also respectful of the environment. My cooking is a balance between tradition and innovation, where every ingredient is carefully chosen to enhance natural flavours.

My cooking reflects an international experience, gained through years of working in different parts of the world. Operating in the United Arab Emirates, I have the opportunity to unite diverse culinary influences, creating dishes that tell stories of distant lands. Each of my dishes is a tribute to quality and creativity, combining fresh, local ingredients with innovative techniques. I firmly believe that cooking is a universal language, capable of connecting people through flavours and aromas. My mission is to offer a culinary experience that not only satisfies the palate but also enriches the soul of those who experience it.