Matt Cooks Atlanta

Matt Cooks Atlanta Welcome to the Facebook home of Matt Johnson, an Atlanta chef for hire. I love preparing multi-course tasting style menus using in season local produce.

Cooking has been part of my life since I was fourteen, learning by being in the kitchen, asking questions, and exploring any recipe that inspired me. My food is shaped by my Southern roots, my love of French technique, and the flavors I’ve gathered from traveling. After a career in technology, I’ve returned to what feels most natural — cooking for people directly as a personal and private chef. Fo

r me, food is a love language, a way to care for others and create memorable moments around the table. My goal is simple: to craft thoughtful, delicious, and personal meals inspired by my journey and tailored to the people I cook for.

Friday dinner with friends… started with scallop crudo with parsley chive and basil oils, roasted corn, Fresno peppers, ...
06/06/2026

Friday dinner with friends… started with scallop crudo with parsley chive and basil oils, roasted corn, Fresno peppers, and oranges. Main course was .campogrande Iberico pork loin with garnet sweet potato purée, roast carrots, and broccolini; served with a gooseberry pan sauce. The pork was seared then finished in the oven to a juicy and delicious medium temp. Dessert was favorite - cheese. Petit basque with rose confit, a Brie, and chablochon all dressed with a sorghum syrup.

No plating, nothing over the top, just my dinner as a solo diner last night. Finally got to cook the iberico secreto por...
05/21/2026

No plating, nothing over the top, just my dinner as a solo diner last night. Finally got to cook the iberico secreto pork I got from .campogrande . Delicious after pan searing without a sauce. Better with some carrot top and parsley ‘chimichurri’. I just roasted some carrots and potatoes to complete the meal.

John Dory fillet for a Friday plate. Served over buttery whipped potatoes and accompanied by asparagus, sugar snap peas,...
05/16/2026

John Dory fillet for a Friday plate. Served over buttery whipped potatoes and accompanied by asparagus, sugar snap peas, and a lemony dill beurre monté sauce with a drizzle of parsley shallot oil.

Only picture from last night’s dinner service… got too wrapped up getting the food out. Had to share after the host’s te...
05/14/2026

Only picture from last night’s dinner service… got too wrapped up getting the food out. Had to share after the host’s teenage daughter stopped, complimented the tray, and took a few photos.

asked for fish and pea risotto for dinner. So, we have pea and mint risotto with fried monkfish seasoned with my leek p...
05/10/2026

asked for fish and pea risotto for dinner. So, we have pea and mint risotto with fried monkfish seasoned with my leek powder and dressed with parsley oil.

Kentucky Derby 152 hosted with ! Mint juleps, hot browns, and bourbon pecan chocolate pots de crèmes. Then there was wha...
05/03/2026

Kentucky Derby 152 hosted with ! Mint juleps, hot browns, and bourbon pecan chocolate pots de crèmes. Then there was what to do with leftover hot browns… top with a fried egg for breakfast of course.

Sous vide duck leg confit — cooked 24 hours in duck fat at 135F then finished in a 425F oven — resting on a silky carrot...
04/21/2026

Sous vide duck leg confit — cooked 24 hours in duck fat at 135F then finished in a 425F oven — resting on a silky carrot & parsley root purée. Finished with crisp wax beans and snow peas, and a lingonberry mustard seed sauce that brings just the right balance of sweet, tart, and bold.

This is the kind of dish that reminds you why the classics endure — and why extending a classic is always worth it.

A little scallop crudo for Friday…
04/04/2026

A little scallop crudo for Friday…

Saturday night... Cooked a five course meal for , , and two other couples. The menu included a Winter Squash and Cocoa C...
02/03/2026

Saturday night... Cooked a five course meal for , , and two other couples. The menu included a Winter Squash and Cocoa Crème soup, Smoked Trout with Asparugus, Duck Breast with ginger carrot purée and pavé potato, a cheese plate, and crème brûlée. Photo credits to who will work for food.

Had a great time working out the process with a friendly group for the next step in my cooking journey. Thanks to everyone braving the cold and wintry weather to be there!


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Atlanta, GA

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