CHEF MATT MEYER
The Artisan of Dry-Aged Perfection
Private Chef & Pop-Up Dining Experiences
Chef Matt Meyer delivers Michelin-caliber cuisine, anywhere.
With a focus on dry-aged, globally inspired tasting menus, Chef Meyer offers unforgettable private dining for intimate gatherings, high-profile guests, and curated pop-up events. From 6-course fine dining to 15+ course experiential journeys, every dish is rooted in precision, innovation, and bold flavor.
→ Now accepting bookings for private dinners, brand collaborations, and chef-driven pop-up events.
DAMMM Dry Aged Meats by Matt Meyer – The Trailer
Las Vegas’ first mobile steakhouse and butchery.
Wood-fired, dry-aged Wagyu burgers. Crispy cod sandwiches. Farmer’s market butcher cuts. This custom-built trailer brings premium dry-aged meats and refined street food directly to festivals, stadiums, events, and high-rise residences.
→ Available for bookings, brand activations, and private events.
Dry-Aged Steak Delivery – Las Vegas Only
Artisan dry-aged Wagyu, delivered to your door.
Chef Matt Meyer’s exclusive selection of 70+ day dry-aged Masami Ranch steaks—trimmed, portioned, and ready to sear. Limited inventory, premium cuts, local delivery.
→ Reserve your steak online and taste the difference.
PRIVATE DINING PRICING
6-Course Intro Experience
Base Price: $2,000 (up to 6 guests)
Includes:
Chef Matt’s Time (15–17 hours total: 8 hours prep, 2 hours sourcing/logistics, 5 hours service, 1–2 hours travel)
Recommended Staff:
1 Sous Chef – $250
1 Dishwasher – $150
1 Server – $150
Optional Plateware Rental: $100 (client may provide their own)
Estimated Cost of Goods (COGS): $200–$450
10-Course Refined Experience
Base Price: $3,800 (up to 6 guests)
Includes:
Chef Matt’s Time (22–25 hours: prep, sourcing/logistics, aging, service, travel)
Recommended Staff:
1 Sous Chef – $250
1 Dishwasher – $150
1 Server – $150
Optional Plateware Rental: $150
Estimated COGS: $300–$600
15–17 Course Michelin-Level Experience
Base Price: $4,800 (up to 6 guests)
Includes:
Chef Matt’s Time (30+ hours: prep, aging, logistics, travel, and service)
Recommended Staff:
1 Sous Chef – $250
2 Cooks – $400 total
1 Dishwasher – $150
1 Server – $150
Plateware Service: Included
Estimated COGS: $700–$1,200
(May increase with supplements like caviar, truffles, A5 Wagyu, etc.)
Additional Notes
Per Additional Guest (7–12):
$250 (6-Course)
$325–$350 (10-Course)
$350–$375 (Michelin-Level)
Plateware Service: Optional for 6–10 Course. Included for Michelin-Level.
Sales Tax: 8.375% (on taxable items)
Gratuity: 20% (automatically added)
Deposit: 50% of total (includes food cost once menu is confirmed)
Ingredient sourcing, logistics, and aging are factored into Chef Matt’s base time (billed with a minimum of 2–3 hours for sourcing).
Travel time: 1–1.5 hours standard, included in the overall time.
All staffing needs are determined by Chef Matt based on menu and event logistics.