Cooking for our city since 2014.
Matterhorn started as a Saturday-night supper club out of a Bishop Arts apartment. Today we cook from a commercial kitchen on Southerland Avenue, but the philosophy hasn't changed.
The story
Chef Alexandria Sowell trained in New Orleans, ran the line at a James Beard–nominated restaurant in Austin, and came home to Dallas in 2014 to cook for her own neighborhood. The first Matterhorn dinner served twelve people in a friend's backyard.
Twelve years later we cook for weddings of 250, corporate summits at the Joule, and Tuesday-night family dinners in Highland Park. The thread that connects all of it is the same: serious cooking, warm service, no shortcuts.
What we believe.
Sourced honestly
Meat from two ranches we visit. Produce from the Dallas Farmers Market every week. We name our suppliers because we're proud of them.
Cooked carefully
No food sits under a heat lamp. Sauces are reduced the day of the event. Bread is baked the morning we serve it.
Served warmly
Our service team is trained to be invisible when the room needs quiet and present when guests need anything.
Cleaned up completely
We leave your kitchen, your venue, and your yard cleaner than we found them. Always.
The chef
Alexandria Sowell owns and runs Matterhorn. She personally cooks every private chef booking, leads the team for weddings of 80 or fewer, and consults on every corporate menu before it ships.
She's a Dallas native (Bishop Arts), a Greenhill School alumna, and the kind of chef who keeps a notebook of every menu she's ever cooked. If you ask her what she ate for breakfast in March 2018, she can probably tell you.
