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I create modern Mediterranean private dining with Michelin-rooted discipline, seasonal ingredients, and real respect for the classics.

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Matthew Luca

I bring modern Mediterranean cooking to your table—done properly, with no shortcuts.

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I’ve worked in hospitality from a young age, starting in a family-run Italian restaurant and then building my career in professional kitchens across the UK. Time in high-level London kitchens—including Michelin-starred environments—shaped my standards around quality, discipline, and consistency.

I went on to lead kitchens as Head Chef in London, later owned and operated a seafood-led gastro pub on the Essex coast, and cooked for a wide range of clients through festivals, live demonstrations, and TV appearances in the UK & Ireland. Today I’m back in the kitchen in South Florida, focused on modern Mediterranean cuisine rooted in traditional European technique—everything made fresh, from sauces to breads and pasta.

Let’s plan your meal

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I never let my standards slip: proper technique, fresh ingredients, and no shortcuts—because that’s where great food starts.

What you can expect when you dine with me

I cook with respect—for ingredients and tradition

Cooking, for me, is about doing things properly: respecting ingredients, honoring tradition, and creating food that people genuinely enjoy and remember.

I bring UK training and Michelin-rooted experience

I learned to cook in family kitchens and professional environments across the UK, refining my skills in high-level London kitchens, including Michelin—where precision, pace, and consistency became non-negotiable for me.

I keep standards high, every single time

My philosophy is simple: standards. I don’t let them slip—proper technique, fresh ingredients, and no shortcuts, because that’s where great food starts.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 246 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook French, Italian, Latin American, Japanese, Chef's special, Local, Mediterranean and Seafood/Fish. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.