Chef Matteo — Private Chef in Savona

I am Matteo, a passionate Italian chef who has dedicated his life to the discovery and celebration of the authentic flavours of my land. My passion for cooking stems from a love for tradition and innovation, a combination I strive to express in every dish I create. Raised in Liguria, a region rich in unique scents and tastes, I have always believed that cooking is an art capable of telling stories and evoking emotions. Every ingredient I choose is a piece of a larger mosaic, aimed at offering an unforgettable culinary experience. My cuisine is a journey through the seasons, where respect for raw materials merges with my creativity, giving life to dishes that speak of me and my Italian roots.

I began my professional journey as a kitchen assistant at Ristorante L’Ostu de Baloss in Saluzzo, where I learned the importance of precision and dedication. Subsequently, I had the opportunity to work at the Grand Hotel Terme di Vinadio and Ristorante Sarvanot in Castellar, experiences that allowed me to refine my skills in structured and dynamic kitchens. My career progressed with roles of increasing responsibility, such as chef at La Taverna di Mangiafuoco in Carcare and Ristorante Al 54 in Cairo Montenotte, where I was able to manage the kitchen comprehensively. I then had the honour of leading the kitchen at Ristorante La Corte di Magenta in Calamandrana, an experience that shaped me as a chef and leader. Every stage of my journey has taught me something new, enriching my professional repertoire and preparing me for ever more ambitious challenges.

My philosophy is to bring haute cuisine directly into the homes of my guests, offering a personalised service that reflects their tastes and desires. I love the idea of creating a tailored culinary experience, where every detail is attended to with care and passion. My transition towards a more personalised approach was natural, driven by the desire to connect more deeply with those who savour my dishes. I firmly believe that cooking is a universal language, capable of creating bonds and indelible memories. This approach allows me to best express my creativity and offer a unique and memorable experience.

My specialisation focuses on traditional Italian and Mediterranean cuisine, with particular attention to vegetarian and vegan cooking. I stand out for my ability to create seasonal menus that enhance the authentic flavours of local raw materials. I am particularly skilled in calculating and controlling food costs, a competence that allows me to maintain high dish quality without ever compromising the economic sustainability of the kitchen. The careful selection of raw materials and the management of suppliers are fundamental aspects of my work, as is the creation of food and wine pairings that enhance the overall culinary experience.

I am deeply connected to Liguria, a region that has shaped and inspired me with its unique flavours and rich culinary tradition. Ligurian traditions are an integral part of my cooking, and I am committed to carrying them forward with respect and innovation. Every dish I create is a tribute to my land, an expression of the scents and flavours I have learned to love from a young age. My cuisine reflects a constant attention to quality and authenticity, values I consider essential to offer a culinary experience that is both traditional and innovative.