Intimate dinners to large-format events, cooked with intention and served anywhere in the world.
Born in Jersey and raised in New York, Matthew Hernandez has spent more than a decade in professional kitchens — from storied country clubs to private estates and international events.
His cooking is precise but unfussy: seasonal produce, whole fish and prime cuts, treated with a fine-dining hand and served with genuine warmth. Whether it's a quiet dinner for two or a hundred-guest celebration, the standard doesn't change.
He has cooked in over ten countries for more than twenty companies, private-equity funds, and private principals — and has spent the last three years designing events, buyouts and experiences across the crypto world.
Kitchens & clubs — Greenwich Country Club · Darien Country Club · Wee Burn Country Club
Masa, chiles and live fire — from refined crudos to plates built around real depth and heat.
Handmade pasta, seasonal produce and restraint. Simple components, uncompromising execution.
Classical technique as a backbone — sauces, butchery and precision plating for formal service.
A selection of dishes, ingredients and events — plated, grilled and served on location.
Available for private dinners, celebrations, retreats and large-format events — domestic and international.
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