born in 1993 in Fiesole to a mother from Fiorentina and father from Puglia
he is a chef who has solidified his foundations with the experience made in the restaurants where he worked.
Inherited the passion of cooking from the mother cook, he immediately understood that the world of catering would be his only passion.
Study, tenacity and perseverance have made him what he is today!
His mentor is Antonino Cannavacciuolo, a chef who is inspired by the creation of new dishes and combinations,
with the latter he had the opportunity to perform an in-depth cooking course at his 2-star Michelin restaurant.
Matteo’s cuisine is creative and carefully respects the raw material, selected day by day to offer the best to his guests.