Chef Santiago Matias Romero

Private Chef in Melbourne

Hola! My name is Thiago. I was born in the Argentine city of Córdoba. For as long as I can remember I have been cooking in my family's restaurants, I grew up in them. At one point in my life I studied gastronomy, but not feeling satisfied with what I had learned and with the job offers I had, I decided to embark on a trip around the world learning gastronomy. Today I find myself in this wonderful city of Melbourne. Here, I found knowledge , friends , family and even the love of my life . With more than 16 years of experience in different gastronomic cultures, catering and decoration, I am more than qualified to offer you an unforgettable culinary experience. I invite you to be part of my story and share my passion for delicious, creative and exciting food!

For me, cooking is...

For me, it is an art and I execute it that way, from the colors, the aromas, the textures, the sounds and the flavors.

I learned to cook at...

In college, but I learned much more traveling the world from all the chefs I met along the way.

A cooking secret...

Hygiene, quality, responsibility, commitment and love!

My menus

Chef’s Specials from Around the World

STARTER

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Pico de gallo and corn chips

Black olive tapenade on crostini (a crispy bread base topped with a savory olive spread)

Jerusalem Artichoke & Leek Velouté

FIRST COURSE

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Aguachile with prawns and avocado (MEXICO)

Argentinian Tartare with Crostini, hand cut beef finely chopped and served with a tangy mustard sauce and egg yolk

Chef Style Alsatian Cheese Tartlets with rocket salad and micro tomamo cherry

MAIN COURSE

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Grilled medium-rare porterhouse steak with chimichurri, served with pavé potatoes and spicy carrot cream

Coq au vin served with creamy mash potatoes & garlic greens

Classic beef bourguignon, potato purée and seasonal greens

Main course Ask the Chef – Special Dietary Requests

DESSERT

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Classic Cream brûlée

Classic cheesecake with poached cinnamon pears

Dulce de Leche Flan with Chantilly Cream and Syrup-Soaked Strawberries Classic caramel flan made with dulce de leche, served with whipped cream and candied strawberries

Almond tart (Santiago cake) with citrus reduction (a traditional Spanish almond cake enhanced with a zesty citrus sauce)

Modern Australian Experience

STARTER

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Sydney Rock Oysters with Finger Lime Mignonette (Fresh oysters with a citrusy native finger-lime dressing)

Smoked Trout Rillettes on Wattleseed Lavash (Creamy trout spread over crisp lavash with roasted wattleseed)

Macadamia Dukkah Ricotta with Charred Flatbread (Crunchy native nut spice mix to tear-and-dip)

Starter Ask the Chef – Special Dietary Requests

FIRST COURSE

Choose 1 dish

Seared Scallops with Macadamia Cream (Caramelised scallops over silky macadamia purée)

Burrata with Davidson’s Plum Vinaigrette (Creamy cheese, tomatoes and a tart native-plum dressing)

Wild Mushrooms on Toast with Native Thyme (Sautéed mushrooms over sourdough with bush herbs)

Grilled Asparagus with Mountain Pepper and Honey Macadamia Crumb (Spring asparagus, gentle heat and nutty texture)

First course Ask the Chef – Special Dietary Requests

MAIN COURSE

Choose 1 dish

Crispy Pork Belly with Quandong Glaze (Crackling pork finished with sweet–tart native peach)

Roasted Barramundi with Lemon Myrtle Butter and Warrigal Greens (Crisp-skin fish, aromatic butter and coastal greens)

Wood-Fired Scotch filet with Mountain Pepper Jus (Charred steak, native pepper jus and brassicas)

Free-Range Chicken with Native Thyme Pan Jus (Roast chicken, scented jus and crispy potatoes)

Main course Ask the Chef – Special Dietary Requests

DESSERT

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Pavlova with Finger Lime Pearls and Passionfruit (Crisp meringue, native citrus pop and tropical fruit)

Lemon Myrtle Cheesecake with Macadamia Crust (Baked cheesecake scented with native lemon-myrtle)

Eucalyptus Honey Crème Brûlée (Silky custard with crackly sugar and native honey)

Chocolate and Macadamia Tart with Wattleseed Cream (Rich tart served with lightly whipped wattleseed cream)

Ask the Chef – Special Dietary Requests

Savouring Japan

STARTER

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Sea salt edamame & rich miso soup

FIRST COURSE

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Salmon Sashimi with avocado purée

Tuna sashimi with spicy sesame dipping sauce

MAIN COURSE

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Assorted sushi board (shared between guests, served in the middle of the table)

Pork katsu (crispy crumbed pork steak) with rice and katsu sauce

Grilled salmon teriyaki, fresh salmon portions grilled with sweet and sticky teriyaki sauce

DESSERT

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Matcha & strawberry cheesecake

Green tea jelly with sweet poached lychees

Yuzu meringue tart

South American Fusion

STARTER

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Mini Arepas filled with Guacamole and Prawns Soft corn cakes stuffed with creamy guacamole and tender prawns

Corn Toasts with White Fish Tiradito, Leche de Tigre and Yellow Chili Crispy corn bites topped with thin-sliced white fish in citrus marinade with Peruvian yellow chili

Green Plantain Chips with Mango and Jalapeño Ceviche Crispy plantain chips served with a fresh mango and jalapeño ceviche

Starter Ask the Chef – Special Dietary Requests

FIRST COURSE

Choose 1 dish

Elotes, Mexican style corn on the cob, served with zesty lime mayo, parmesan cheese and corriander

Peruvian Mixed Ceviche with Coconut Tiger’s Milk Fresh seafood marinated in citrus and coconut-infused tiger’s milk

Gourmet Arepa stuffed with Shredded Lamb and Tropical Pico de Gallo Corn arepa filled with tender pulled lamb and fresh tropical salsa

Salmon Tiradito with Yellow Chili Emulsion and Cancha Corn Thin-sliced salmon in a smooth Peruvian yellow chili sauce with crunchy corn

Sesame-Marinated Tuna, Chipotle Mayo and Micro Salad Crispy tostada topped with tuna in sesame marinade, chipotle mayo and fresh microgreens

First course Ask the Chef – Special Dietary Requests

MAIN COURSE

Choose 1 dish

Aji Amarillo marinated market fish, pan seared fish of the day with spicy Peruvian pepper sauce, grilled greens and fresh herbs

Peruvian Lomo Saltado with Andean Potatoes and Soy Reduction Stir-fried beef tenderloin with onions, tomatoes, Andean potatoes and soy glaze

Argentinian Porterhouse Steak with Fresh Herb Chimichurri and Criolla Salad / Grilled Porterhouse served with traditional chimichurri and a tomato-onion salad

Main course Ask the Chef – Special Dietary Requests

Charred Corn and Truffle Tamal with Aji Verde Foam- A delicate masa tamal infused with roasted corn and a touch of truffle oil, steamed in corn husks and served open-faced. Garnished with a light ají verde foam, micro herbs, and a drizzle of lime crema

DESSERT

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Alfajores (soft chocolate & caramel sandwich cookies)

Churros with chocolate dipping sauce

Suspiro Limeño with Cookie Crumble Traditional Peruvian caramel cream topped with meringue and cookie crumble

Dulce de Leche Flan with Chantilly Cream and Syrup-Soaked Strawberries Classic caramel flan made with dulce de leche, served with whipped cream and candied strawberries

Dessert Ask the Chef – Special Dietary Requests

Mediterranean Essence

STARTER

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Black olive tapenade on crostini with anchovies (a crispy bread base topped with a savory olive spread and salty anchovies)

Mini feta cheese tartlets with honey and thyme (small pastry bites combining the creaminess of feta with the sweetness of honey and the aroma of thyme)

Andalusian gazpacho served in small glasses with extra virgin olive oil (a refreshing cold tomato-based soup, smooth and vibrant, finished with premium olive oil)

Cod croquettes with saffron aioli (crispy fried croquettes filled with salted cod, paired with a fragrant saffron-garlic mayonnaise)

Starter Ask the Chef – Special Dietary Requests

FIRST COURSE

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Baba ganoush with homemade pita chips (a smoky roasted eggplant dip served with crispy baked pita chips)

Mediterranean vitello tonnato with capers and olives (thinly sliced veal topped with a creamy tuna-caper sauce, finished with Mediterranean olives)

Mediterranean tuna tartare with olive oil, citrus, and basil (fresh diced tuna seasoned with citrus zest, extra virgin olive oil, and aromatic basil)

Garlic shrimp with a touch of white wine (juicy prawns sautéed with garlic and finished with a splash of white wine)

First course Ask the Chef – Special Dietary Requests

MAIN COURSE

Choose 1 dish

Moroccan-style lamb slow cooked with spiced couscous and dried fruits (tender lamb slow-cooked with aromatic spices, served over couscous with raisins and nuts)

Baked sea bass with Mediterranean herbs and cauliflower-potato roasted garlic purée (delicate sea bass fillet baked with fresh herbs, paired with a creamy vegetable purée)

Greek moussaka reinterpreted in individual layers (a modern take on the classic eggplant, potato, and beef casserole, served in elegant portions)

Lemon chicken with green olives and roasted vegetables (juicy chicken braised with lemon and olives, accompanied by seasonal roasted vegetables)

Braised goat with chickpea purée and rosemary oil (slow-cooked young goat, served with a silky chickpea base and aromatic rosemary oil)

Grilled Scotch Fillet with Mediterranean Red Wine Sauce and Greek-Style Potatoes (Juicy scotch fillet seared on the grill, served with a red wine sauce infused with Mediterranean herbs, accompanied by oven-roasted Greek-style potatoes.)

Main course Ask the Chef – Special Dietary Requests

DESSERT

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Saffron crème brûlée (a silky custard infused with saffron, topped with a caramelized sugar crust)

Almond tart (Santiago cake) with citrus reduction (a traditional Spanish almond cake enhanced with a zesty citrus sauce)

Lavender panna cotta with honey (a delicate Italian cream dessert infused with lavender and drizzled with honey)

Dark chocolate mousse with olive oil and Maldon salt (an airy bitter chocolate mousse elevated by fruity olive oil and crunchy sea salt flakes)

Caprese cake (almond and chocolate) with red berry coulis (a rich flourless cake of almond and chocolate, balanced with a tangy berry sauce)

Dessert Ask the Chef – Special Dietary Requests

Italian Experience

STARTER

Choose 1 dish

Frittatina di Pasta (Mini pasta frittata, traditional from Naples)

Polpettine di Carne (Mini meatballs in tomato sauce)

Bruschetta with Sautéed Mushrooms and Olive Oil (Toasted sourdough topped with mushrooms sautéed in olive oil)

Mini Arancini with Black Truffle Aioli on a Bed of Arugula and Parmesan Salad (Crispy risotto balls served with truffle aioli, arugula and parmesan)

Starter Ask the Chef – Special Dietary Requests

FIRST COURSE

Choose 1 dish

Mushroom risotto with smoky pancetta, creamy italian rice cooked with rich porcini mushrooms and finished with crispy pancetta

Vitello Tonnato (Classic Piedmontese dish of thinly sliced veal with tuna-caper sauce)

Caprese Salad with Fresh Mozzarella, Tomato and Basil (Traditional Italian salad of fresh mozzarella, ripe tomatoes and basil)

Savory Ricotta and Spinach Tart with Toasted Pine Nuts, Basil and Parmesan (Homemade tart filled with ricotta, spinach, pine nuts, basil and parmesan cheese)

First course Ask the Chef – Special Dietary Requests

MAIN COURSE

Choose 1 dish

Branzino al forno, baked market fish with cherry tomatoes, garlic and herbs served with roast potatoes

Lasagna alla Bolognese with Béchamel Sauce and Gratinated Cheese (Traditional layered pasta with Bolognese ragù, creamy béchamel and melted cheese crust)

Slow-Cooked Osso Buco alla Milanese (Braised veal shank in white wine and vegetables, served Milanese-style)

Spaghetti alla Carbonara with Crispy Guanciale (Classic Roman pasta with egg, pecorino cheese and crispy guanciale)

Main course Ask the Chef – Special Dietary Requests

DESSERT

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Classic Tiramisù (Traditional Italian dessert with coffee-soaked ladyfingers, mascarpone cream and cocoa)

Panna Cotta with Red Berry Coulis (Silky Italian cream dessert served with a fresh red berry sauce)

Sicilian Cannoli filled with Sweet Ricotta (Crispy pastry shells filled with sweet ricotta cream)

Dessert Ask the Chef – Special Dietary Requests

Tastes of Mexico

STARTER

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Guacamole with totopos (shared plate)

Pico de gallo and corn chips (shared plate)

FIRST COURSE

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Aguachile with prawns and avocado

Frijoles (Mexican style beans) quesadillas served with mozzerella cheese, corriander & onion

Ceviche Criollo (Mexican style with avocado, pineapple & coconut) served with crunchy corn chips

MAIN COURSE

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Adobo prawns with cauliflower purée and grilled plátano, whole green prawns marinated in a rich and mild chilli sauce

Tempura fish tacos with chipotle mayonnaise & chef salad, crispy fish pieces in soft wheat tortillas

DESSERT

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Flamed banana flan, custard like pudding topped with caramelised bananas and sugar

Key Lime Pie, zesty and creamy with a butter pie base

Churros with chocolate dipping sauce

The Culinary Art Signature Dishes

STARTER

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Large Sydney Rock Oysters with Finger Lime & Sesame (Served fresh over a bed of crushed ice and rock salt, finished with a vibrant finger lime and sesame dressing)

Nayarit-Style Mixed Ceviche on a Sourdough Focaccia Crisp (Premium Bluefin Tuna and Red Snapper tossed in a delicate, mild red chili sauce, served over a crunchy sourdough focaccia and crowned with fresh microgreens)

Duck Confit & Foie Gras Croquette (Slow-cooked duck confit and velvety foie gras folded into a delicate crisp shell, finished with a spiced black cherry gel and edible gold leaf)

FIRST COURSE

Choose 1 dish

Bluefin Tuna Tartare Chef Style with Japanese and Mediterranean influences

Argentine Black Angus & Bone Marrow Tartar (Hand-cut grass-fed beef tartare, enriched with roasted marrow, served over a sourdough crisp)

Black Garlic Glazed Jumbo Scallop (Pan-seared scallop beautifully glazed in a rich black garlic pan emulsion, resting on a roasted cauliflower and macadamia mousseline, elegantly crowned with a crisp squid ink tuile)

MAIN COURSE

Choose 1 dish

28-Day Aged Rib Eye | Dutch Cream | Cherrywood (Herb-aged grass-fed beef, cherrywood cold smoke, Dutch Cream potato mousseline, Dutch carrot purée, crispy golden Enoki)

Pearwood-Smoked Scotch Fillet & Chimichurri (350g premium Scotch fillet cold-smoked with pearwood, dressed in vibrant Argentine chimichurri. Served on a roasted cauliflower & black garlic mousseline, crowned with a crispy kale shower.)

Chef's Signature Duck à l'Orange (Medium-rare sous-vide duck breast infused with Buddha’s hand and blood orange, delicately glazed and served over a velvety cauliflower & white chocolate mousseline)

DESSERT

Choose 1 dish

Classic Tiramisù (Traditional Italian dessert with coffee-soaked ladyfingers, mascarpone cream and cocoa)

Pistachio & Wild Berry Crème Brûlée (A velvety roasted pistachio custard with a hidden layer of tart wild berry compote, elegantly finished with a flawless caramelized glass crust.)

Mango & Coconut Tapioca Parfait (A refined tropical verrine featuring a silken coconut parfait, delicate tapioca pearls, and a vibrant mango coulis, elegantly finished with fresh mango brunoise.)

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Chef Santiago Matias's reviews

4.64

•

262 services

The whole process of finding a chef & planning our day was super easy with Take a chef. We wanted to create a special day for my Dad’s 80th birthday, Chef Santiago was fantastic, including him in the prep & he lived being part of the team, this added such a sense of occasion to our day & was one of the best experiences we’ve had with private catering. Thanks, to Chef Santiago & Cecilia, we will definitely use again!!

Chef Santiago was excellent, the meals were amazing. He did a wonderful job throughout and kept everything clean as he went ensuring kitchen was clean when he finished.

Chef Santiago was, quite simply, the heart of our event. We hired Santiago for an intimate Italian-inspired dinner to celebrate my wife's birthday and our upcoming baby, and from the very beginning he was an absolute pleasure to work with. He was warm, knowledgeable, flexible, professional and genuinely invested in making the evening a success. What stood out immediately was that Santiago was far more than just a chef. He took the time to understand the atmosphere we were trying to create and worked with us to shape a menu that felt authentic, thoughtful and perfectly suited to the occasion. Throughout the planning process he was responsive, accommodating and incredibly easy to collaborate with. On the night itself, he exceeded every expectation. The food was outstanding. Every course was beautifully prepared, presented with care and absolutely delicious. Our guests were still talking about the food long after the evening ended, and several commented that it felt like dining in a private restaurant rather than attending a dinner at someone's home. What truly made Santiago exceptional, however, was his presence. He brought a calm confidence and warmth that elevated the entire evening. He engaged naturally with guests, explained dishes with passion, and somehow managed to create an experience that felt both refined and elevated while remaining intimate, relaxed and family-oriented. That balance is incredibly difficult to achieve. Many chefs can cook excellent food. Few can create an atmosphere. Santiago did both. At several points throughout the evening, it felt as though he was carrying the entire experience, ensuring everything flowed smoothly while allowing us to focus on our family and guests. His professionalism gave us complete confidence that everything was under control, and his positive energy made him feel like a valued part of the celebration rather than simply a supplier. Most importantly, my wife had an unforgettable evening. She felt completely looked after and was able to simply enjoy the moment, which meant everything to me. If you are looking for a private chef who delivers exceptional food, genuine hospitality and a truly memorable dining experience, I would recommend Chef Santiago without hesitation. He transformed a special family celebration into something extraordinary, and we are incredibly grateful for the role he played in making the night such a success. Thank you, Santiago. You didn't just cook dinner. You helped create an experience and memories that our family and friends will remember for many years to come.

It is a good experience with the private chef ???? Very friendly and welcoming, and he explained every dish well which made the whole experience feel engaging. The food was absolutely delicious from start to finish. Would definitely recommend to friends and would love to do it again!

very good

Santiago was a brilliant chef who presented a delicious menu. We love that he grew some of his own ingredients and shared stories behind his dishes. Thank you Santiago ????

Chef Santiago was my first ever experience with a private chef and I’m afraid he’s set the bar incredibly high for whoever comes after. From the moment I booked for my private home event he was quick to send the proposed menu and willing to change anything to my preferences if needed. Chef is very timely with his responses and ensures to be thorough and clear with his communication. On the day of the event he was punctual and very professional yet still warm and inviting. The food was prepared on time with guests arrivals and every single course was delicious. The portion sizes were bigger than expected and exceeded expectations. Chef Santiago ensured to explain each meal to guests and give a succinct backstory to the meaning behind each meal, this was truly appreciated. When it comes to how my kitchen was left, it was left better than started. The dishwasher had been stacked with the dishes and countertops wiped down. He even put my left overs away in Tupperware in my fridge. Would recommend him for any event and can’t wait for my next one so I can have him cater again!

We had the absolute pleasure of hiring Chef Santiago for my wife’s birthday, and what could have been a stressful situation turned into something even better than expected. Our original chef had to cancel last minute, but he stepped in seamlessly and handled everything like a true professional. He worked from the agreed menu but added his own creative twists, and honestly—it elevated every dish. Each course was thoughtful, full of flavour, and felt like something straight out of a top-tier restaurant. The whole night ran effortlessly. We were able to relax and enjoy celebrating as a family while being served incredible food in our own home, and the kitchen was left spotless at the end. What really stood out was how he turned a last-minute change into something genuinely special, putting real care into every detail. Highly recommend Chef Santiago if you want a memorable, stress-free experience—worth every cent.

Santiago created an unforgettable experience. From the food to the service and everything in between- incredible. The whole process was easy and I highly recommend Santiago. I would definitely hire him again.

Santiago well exceeded our expectations! He was very polite and easy to get along with. His dishes were all made to perfection and tasted incredible. He even created a sauce to serve up fresh ceviche with fish that we had caught and given to him on the day! Overall a very pleasurable experience and will be booking him again in the future

Chef Santiago Matias Romero hosted our elevated BBQ experience! Everything was sensational. His communication and flexibility with the menu was great. The taste, quality and presentation of the food was excellent. And to top it all off, our kitchen left sparkling clean. If you want a memorable night with fantastic food I highly recommend you book Chef Santiago Matias Romero. Thank you Chef, we will no doubt hire (and see) you again.

Chef Santiago was truly superb. We asked for a "surprise" menu and got just that: a collection of his favourite dishes. I would highly recommend him to anyone who is thinking of throwing their own event.

Incredible experience. Santiago was punctual and professional. Provided interesting background to his ingredients. Even commented on my garden. Food was amazing and it was fun to observe a professional at work

Chef Santiago was truly exceptional, and we couldn’t have asked for a better experience. From the start, he was kind, professional, and incredibly attentive, making everything feel easy and relaxed. The food itself was outstanding-beautifully prepared, full of flavour, and served in generous portions that left everyone completely satisfied. Several of the dishes were honestly among the best we’ve tasted, and the quality of the meat in particular was remarkable-perfectly cooked, incredibly tender, and clearly sourced with great care. Our bridal party couldn’t stop talking about how good everything was. What really set Santiago apart was how thoughtful and accommodating he was. He truly listened to what we wanted, adapted seamlessly to our needs, and went above and beyond in ways that made the entire experience feel personal and special. His warmth, calm presence, and attention to detail made us feel genuinely looked after from beginning to end. We would recommend Chef Santiago without hesitation and would absolutely work with him again.

Santiago provided an amazing experience, he did the South American menu for our group of 7. Was on time, so efficient and the food and story behind it was well above my expectations. And left our kitchen cleaner than it was before!

Our chef Santiago and his support chef were thorough and provided a fantastic menu choice. Chef Santiago responded quickly to any request with professionalism. Highly recommend Chef Santiago and Takeachef.

Amazing!!! Thank you so much. You made my parents anniversary such a special occasion. Highly recommend :)

Santiago was fantastic and the menu will long live in our memories.

Santiago could not have been better. He was professional, warm, and an incredible culinary talent. He made my mums 60th very special. I cannot recommend him enough!

Thank you for your delightful service