Chef Matisse Cassell’s goal is to make every experience interactive and personal for his customers.
Cassell owns a private catering service in which he specializes in “romantic dinners on the beach.”
“I really enjoy cooking for small groups of people,” said Cassell. “You can really put some time into the cuisine and make the experience intense for the customers.
“It’s like a food orgasm.”
The chef has had the business here for approximately six months but has many years of cooking experience. In the late 1990s, the Chef worked in various restaurants in Australia, Italy and other locations across the world.
“It is a passion for me,” he said. “The pleasure I get from cooking for people and watching them enjoy my food is great. I wanted to share my passion (for food) with others.”
When Cassell was 15-years old, he began to “follow the coat-tails” of the Executive Chef at his family’s Bed and Breakfast in New Hampshire.
He did that for three years before moving to Colorado to follow another passion.
Cassell became a professional snow boarder and competed for the next seven years in events.
He also coached the U.S. Junior Olympic team during that time.
Later in Colorado, Cassell was an apprentice under two French Chefs before moving to Kaua‘i two years ago.
From there, Cassell continued with his love of outdoor recreational activities by working as a tour guide with Captain Zodiac Raft Expeditions and Outfitters Kauai.
While with Outfitters, Cassell began to cook for some of the people at the business. From there, the Chef decided to start his catering service.
The majority of Cassell’s business takes place on the beautiful Southside beaches where the Chef individualizes each dinner for customers celebrating an anniversary, honeymoon or special date.
“I talk with customers to find out their likes and dislikes,” he said.
“I take special requests and create an experience that is uniquely individual to them.”
Cassell uses island food products such as fruits and vegetables from Kaua‘i Farmer Markets.
He brings all of his own cooking equipment.
He even serves the food to the customer while also eating a sample plate of his own.
He then discusses the tastes and aroma of the food with the customers.
While the customers bring their own wine, Cassell is sure to give recommendations depending on the food.
For more information about the business, call Cassell at 652-0176.
Business Editor Barry Graham can be reached at 245-3681 Ext. 251 or mailto:bgraham@pulitzer.net
