Personal Chef Matthew McComb

Private Luxury Chef serving New Jersey & Pennsylvania

At Chef Matt’s Culinary Creations, food is more than a service — it’s personal.

Chef Matt McComb
Founder & Private Chef — Chef Matt’s Culinary Creations LLCI began my career in kitchens at just 16 years old, washing dishes and learning the rhythm of the line from the ground up. Through relentless work ethic, discipline, and passion, I climbed every station until earning the title of Executive Chef by the age of 22 in Avalon, New Jersey at the Jersey Shore — a place that shaped both my culinary identity and my standards of excellence. I am a graduate of the Academy of Culinary Arts in Mays Landing, New Jersey (Class of 2010) and am a proud current member of the American Culinary Federation (ACF) and the United States Personal Chef Association (USPCA), continually refining my craft within the highest professional standards of the industry.After stepping away from food and being diagnosed with celiac disease, I made the decision to return to my craft with a mission — to cook with deeper awareness, purpose, and respect for the body. What began as a personal reckoning became a renewed philosophy: food should nourish, protect, and empower, not compromise the person eating it. That journey reshaped how I cook, how I source, and how I serve.Today, I have built a dedicated culinary team around this vision — professionals who share my commitment to quality, integrity, precision, and hospitality. Every member of our team operates under the same standards and philosophy, ensuring that every client experience reflects the level of care, excellence, and consistency that defines Chef Matt’s Culinary Creations.Whether it’s weekly meal prep, an intimate private dinner, or an interactive cooking class, my focus remains unwavering: delivering restaurant-quality food tailored to your taste, lifestyle, and goals.Our philosophy lives at the core of everything we do:
From Chef’s Heart to Your Plate — guided by the belief that Let thy food be thy medicine is not just a motto, but a standard for how food should make you feel and function.Our approach is simple and intentional:
We listen. We source thoughtfully. We cook everything fresh. We leave your kitchen immaculate.From nourishing everyday meals to unforgettable celebrations, every experience is created with clarity, care, and intention. This isn’t just about dining — it’s about restoring trust in food and redefining how you experience it in your own home.Let’s make your next meal unforgettable.— Chef Matt McComb

Services Offered:

Private Dinners | Cooking Classes | Meal Prep

Chef Matts Culinary Creations L.L.C offers a variety of services. We strive to provide a high quality experience for all our customers and clients.

Chef Matthew McComb

Meet your Chef:

Chef Matt graduated from the Academy of Culinary Arts in 2010 and quickly rose to Executive Chef by the age of 22, leading kitchens throughout South Jersey. After stepping away from the culinary industry for a time, he was diagnosed with Celiac disease — a moment that reignited his passion for food and reshaped his purpose in the kitchen.That turning point led to the creation of Chef Matt’s Culinary Creations — a company built on the belief that food should nourish, heal, and bring people together.Known for his relentless work ethic, creativity, and empathy, Chef Matt is guided by the philosophy “let food be thy medicine.” Every detail is intentional, every ingredient chosen with care, and every allergy or dietary need respected.We believe the table should be a safe, welcoming place for everyone. Our bespoke culinary experiences are more than just meals — they’re personal, meaningful, and deeply rooted in the belief that food can be transformative.

where we serve...

Service Areas

New Jersey
Williamstown NJ | Cherry Hill NJ | Marlton NJ | Moorestown NJ | Haddonfield NJ | Collingswood NJ | Voorhees NJ | Medford NJ | Mount Laurel NJ | Washington Township NJ | Deptford NJ | Mullica Hill NJ | Glassboro NJ | Sewell NJ | Pitman NJ | Turnersville NJ | Sicklerville NJ | Blackwood NJ | West Deptford NJ | Swedesboro NJ | Hainesport NJ | Cinnaminson NJ | Riverton NJ | Woodbury NJ | Bellmawr NJ | Runnemede NJ | Berlin NJJersey Shore
Ocean City NJ | Margate NJ | Ventnor NJ | Longport NJ | Avalon NJ | Stone Harbor NJ | Sea Isle City NJ | Cape May NJ | Wildwood NJ | Somers Point NJ | Linwood NJ | Northfield NJ | Brigantine NJ | Atlantic City NJ | Egg Harbor Township NJ | Galloway NJ | Mays Landing NJPennsylvania
Philadelphia PA | Center City PA | Old City PA | Rittenhouse Square PA | Society Hill PA | Northern Liberties PA | Fishtown PA | South Philadelphia PA | Manayunk PA | Chestnut Hill PA | Mount Airy PA | University City PAMain Line & Suburbs
Ardmore PA | Bryn Mawr PA | Wayne PA | Villanova PA | Haverford PA | Gladwyne PA | Bala Cynwyd PA | Narberth PA | Wynnewood PA | Merion Station PA | Berwyn PA | Devon PA | Paoli PA | Malvern PA | Radnor PA | Lower Merion Township PA | Newtown Square PA | Havertown PA

Resume and Biography

Chef matts culinary journey starts in 2007...

Chef Matt McComb’s journey into the culinary world didn’t begin with prestige — it began with purpose, discipline, and an instinctive pull toward the kitchen.As a teenager, traditional classroom life never truly resonated the way structured, hands-on environments did. At 16, Matt entered his first restaurant role bussing tables and washing dishes at Pelican Fish Company in Sewell, New Jersey. The pace of service, the hierarchy of the kitchen, and the camaraderie of the line felt natural. The rhythm clicked immediately.By 17, he advanced to Blue Eyes Restaurant in Washington Township, where he began working alongside professional chefs and understanding real kitchen systems. It was there that cooking shifted from simple work into a calling — and where he first saw a future forming.At 18, Matt found himself at a defining crossroads. Around this same time, he earned his Eagle Scout — a reflection of leadership, discipline, and responsibility. He seriously considered joining the United States Marine Corps with the intention of becoming a chef in the military, drawn to structure and service. Ultimately, however, he chose to commit fully to the culinary path.

making commitments since 2009...

He enrolled in the Academy of Culinary Arts in Mays Landing, New Jersey, where he also completed his professional externship in Alsace, France — immersing himself in classical European technique, regional discipline, and heritage-driven cuisine. The experience deeply shaped his understanding of flavor, simplicity, and respect for ingredients, leaving a permanent imprint on his culinary identity.During this time, Matt began his professional journey at The Riverwinds Restaurant under the guidance of Chef Ian Palayge, whose mentorship and belief in him helped solidify his foundation. Through long nights and earned trust — all during the Great Recession when restaurants were closing rapidly — Matt secured his place on the opening Garde Manger team.Those early years forged his discipline and precision. From there, Matt expanded his experience aboard Norwegian Cruise Lines, working breakfast, lunch, and dinner services at high volume — a demanding environment that sharpened his stamina, consistency, and execution under pressure.

Since 2012...

Europe and Beyond!

Following his time at sea, Matt returned to land and began working at Jay’s on Third in the summer of 2012. It was during this season — at a gathering after work — that he met the woman who would become his wife. Their connection quickly grew into partnership.Together, they traveled through Germany, Austria, Prague, and Russia, experiencing culture, cuisine, and life abroad. It was during this European journey that Matt asked her to marry him — blending his passion for food, travel, and love into one defining chapter. They have been married ever since.His career continued rising rapidly, culminating in his appointment as Executive Chef at just 22 years old in Avalon, New Jersey, firmly establishing his presence at the Jersey Shore and proving that his rise was built through dedication, repetition, and earned skill.

around 2016...

A Turning Point...

Following years in demanding kitchens, Matt faced a deeply personal turning point after serving as a Sous Chef at JAM Catering and attempting to launch his first personal chef business in 2016. During this time, he became the victim of a financial scam involving a fraudulent client check — unfolding just before Christmas with a newborn daughter at home. The emotional and financial impact caused him to step away from the culinary world entirely.He entered new fields — Direct Mail Marketing, Auto Sales, and eventually Residential Real Estate. Real estate became a space of stability and confidence where Matt rebuilt his sense of service while life recalibrated around him.

Since 2020...

Food Sensativities

But as COVID, his recent celiac diagnosis, and an unstable economy collided simultaneously, something familiar began to call him back. The kitchen. The craft. The purpose.When Matt was diagnosed with celiac disease, it didn’t push him away from food — it refined how he understood it. Food became medicine. Intention replaced habit. And his guiding philosophy evolved into the truth that now defines his work: Let thy food be thy medicine. His mission clarified into From Chef’s Heart to Your Plate.While watching a CNBC “Make It” episode featuring a personal chef, Matt had a moment of clarity. He realized he didn’t simply want to cook — he wanted to serve. Not as a burned-out executive chef trapped in hierarchy, but as a personal chef creating meaningful, human-centered experiences.

Since 2023...

Chef Matts Culinary Creations LLC is Born!

With renewed conviction, he returned to the culinary world in 2023 — this time driven by purpose, care, and connection. From that decision, Chef Matt’s Culinary Creations was born.Today, Matt serves clients throughout South Jersey, Philadelphia, and the Jersey Shore, offering experiences rooted in trust, personalization, and precision. Whether crafting weekly meal preparation, hosting private multi-course dinners, or guiding interactive cooking classes, every service reflects his belief that food is an extension of care.He has built a dedicated team aligned with his vision — professionals trained in technique, hospitality, and excellence. Their shared standards remain unwavering: fresh ingredients, thoughtful preparation, and immaculate execution.

Today...

Building an American Culture. Enter the "Personal Chef"

Matt’s career spans fine dining, high-volume operations, cruise line kitchens, luxury private service, and large-scale catering — cultivating a rare balance of creativity and control that gives each client full confidence in his craft.At his core, Chef Matt isn’t chasing trends — he’s building a legacy of integrity, intention, and human connection.This is not just a chef entering your kitchen.
It is a mindset, a standard, and a lifelong dedication to elevating the everyday act of eating well.

Ready to Book with Chef Matt?

All the above categories exclude text messaging originator opt-in data and consent; this information will not be shared with any third parties.