Demal Mattson is a Food Network Award-Winning gourmet, all occasion chef and caterer who creates elegant and memorable meals using only the freshest local ingredients with international culinary influences. Graduating at the top of his class and having over twenty-five years of fine dining and catering experience, no request is too large or small.
Chef Mattson has cooked for many celebrities, dignitaries and Fortune 500 companies both locally and nationally. Other notable credits include work with the Medical University of South Carolina as well as The National Kidney Foundation. Chef says I strive to bring something special and unique to each event. My goal is to prepare original dishes with excellent taste, flavors and artful presentations.
Food is his passion and you will agree when you sample his unique cuisine with world wide influences. Chef Demal showed over 3 million viewers across the nation what Charleston cuisine is all about when he brought home the top prize on the Food Network's reality-competition series "Cooks vs Cons".
Chef Mattson has cooked for many celebrities, dignitaries and Fortune 500 companies both locally and nationally. Other notable credits include work with the Medical University of South Carolina as well as The National Kidney Foundation. Chef says I strive to bring something special and unique to each event. My goal is to prepare original dishes with excellent taste, flavors and artful presentations.
Food is his passion and you will agree when you sample his unique cuisine with world wide influences. Chef Demal showed over 3 million viewers across the nation what Charleston cuisine is all about when he brought home the top prize on the Food Network's reality-competition series "Cooks vs Cons".
Services
Chef also offers in depth wine pairing to create the perfect balance and harmony with each menu item.
If you don't see what you desire just ask Chef Demal and he will gladly accommodate your every culinary request.
Roasted red and yellow beet carpaccio served over arugula with candied pecans, golden raisins, goat cheese fritter and blueberry bacon balsamic dressing.
Colombian spice rubbed seared Chateau Briand and served with arugula, shaved truffles, Parmesan cheese curls, Dijonaise sauce and toast points.
If you don't see what you desire just ask Chef Demal and he will gladly accommodate your every culinary request.
Roasted red and yellow beet carpaccio served over arugula with candied pecans, golden raisins, goat cheese fritter and blueberry bacon balsamic dressing.
Colombian spice rubbed seared Chateau Briand and served with arugula, shaved truffles, Parmesan cheese curls, Dijonaise sauce and toast points.
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