CHEF/Mattin Noblia on Top Chef 6 Las Vegas         Mattin Noblia, native of the Basque country located in southwestern France and Northwestern Spain, has been enamored of cooking since the age of five. When entranced by the aromas, flavor and color of dishes prepared for his family by his architect father, he began to dream of becoming a chef.         At 14, the youngest possible age, Mattin set out to make his dream a reality by entering a three-year culinary training program, which culminated with an apprencticeship under the noted chef Dominique Jolie (a protégé of 4-Michelin-star chef Joel Robuchon). After completing the apprenticeship and receiving a Chef de cuisine diploma, Mattin enhanced his skills through stints at restaurants in France and Switzerland.         In 2002, Mattin came to San Francisco to become a great chef. A year later, at 23 years old, Mattin opened his own tapas restaurant in North Beach called Iluna Basque. Mattin's cooking has long been guided by his unique feel for the way diverse ingredients can be assembled to form a savory dish. His food is presented in a manner, which is modern, yet cozy, comfortable and filled with life.