Mattin Noblia was inspired to cook at a very young age by his family. Growing up on a farm with a green thumbed mom, Chef Mattin was exposed to fresh, natural, farm-raised food while his dad provided him with the necessary skills to prepare his pure ingredients in his cooking. At the age of 14, he entered a three-year culinary training program being the youngest pupil. This training culminated with an apprenticeship under the noted Chef Dominique Jolie, a protégé of 4 Star Michelin Chef Joel Robuchon.
After completing the apprenticeship and receiving a Chef de Cuisine diploma, Chef Mattin worked at many restaurants in France and Switzerland, quickly enhancing his culinary arts. In 2002, Chef Mattin relocated to San Francisco and held positions in some of the city's finest restaurants and later, opened his own award-winning tapas restaurant, Iluna Basque, in North Beach. His culinary skills caught the attention of many and he was selected as a contestant on Top Chef: Las Vegas, Bravo TV's sixth season.
Chef Mattin, known for his red scarf, representing his native Basque ancestry, it’s his special trademark.