Chef Matteo — Private Chef in Oderzo

I am Matteo, a passionate Italian chef with a deep dedication to the culinary arts. My career began in the family butcher and delicatessen, where I learned the importance of raw materials and the discipline of service. These artisanal roots have guided me through a journey that spans from Italy to Europe, encompassing high-level kitchens and international settings. Every dish I create is a reflection of my experience, a balance between tradition and innovation, where the quality of ingredients is always at the forefront. I cherish autonomy and discretion in my work, and I am passionately dedicated to crafting bespoke culinary experiences for each guest, in settings ranging from private villas to exclusive events.

I began my culinary journey in the family butcher shop, an environment that taught me respect for raw materials. Subsequently, I had the opportunity to work in various cities, including Rome and Budapest, where I contributed to the opening of a restaurant on Andrássy út. My career was then enriched with experiences at Le Marcandole, where I honed my skills in brigade coordination. I participated in international events like ProWein Düsseldorf and worked in renowned restaurants such as Casa di Bacco and L’Eccellentissimo. In Slovenia, I learned the importance of seasonality and direct selection of raw materials. I led the kitchen at Antica Dogana in Cavallino-Treporti and had the honour of working at Ristorante Tivoli in Cortina, an experience that strengthened my expertise in fine dining and luxury hospitality.

I chose to become a private chef to bring haute cuisine directly into my clients' homes, offering a personalised and dedicated service. My transition to this role was driven by the desire to create unique culinary experiences, tailored to the preferences and rhythms of the guests. I love the challenge of designing bespoke menus and managing every aspect of the service, from shopping to preparation, to the final presentation. Each assignment is an opportunity to express my creativity and to ensure an unforgettable gastronomic experience, always maintaining a high level of discretion and professionalism.

My specialisation focuses on contemporary Italian cuisine, where technique and recognisability blend with product centrality. I am particularly skilled in working with meat, fish, and vegetables, and I am dedicated to creating fresh pasta and baking. My skills also include pastry and smoking, which further enrich my culinary offering. Every dish I prepare is a balance between purity and contrast, always with a keen eye on seasonality and ingredient quality. My culinary philosophy is to enhance simplicity through refined technique, creating experiences that delight and surprise.

I am deeply connected to Veneto, a region that has shaped and inspired my culinary journey. The traditions of this land, with its authentic flavours and rich raw materials, are a constant source of inspiration for my cuisine. I carry forward these traditions with a modern approach, integrating international influences that I have acquired during my experiences abroad. Every dish I create is a homage to my homeland, a balance between innovation and respect for roots, always with particular attention to the quality and seasonality of ingredients.