Matteo is the executive chef of Touch Florence. His personality may not come out directly in contact with the guests, but it is portrayed through his creativity and his constant focus on cuisine. His interpretation of food was born through his deeply rooted gastronomical passion for the Tuscan cuisine and strives to invent a modernized and updated presentation with each dish.
“The goal is to create a sensational emotion by combining simplicity, tradition and creativity. If you can put all three of these things together, the guests can feel this emotion.”
The focus of the Chef is to ensure the quality: from the selection of the suppliers to the season of the ingredients. He works like an artisan creating all of his dishes from scratch like his handmade pastas, breads, and desserts.
In the kitchen, it is not enough to be creative and innovative. It is necessary to accumulate a lot of experience over the years and continue to learn. His respectable reputation began at a very young age while working for luxury hotels such as Hotel Baglioni and Hotel Villa Cora. Over the years he gained experience in many different areas including cooking, baking, and confectionary.
Along with his experiences in Florence, traveling throughout Italy, the UK and France was the most inﬂuential aspect of his career:
|> ITALIA||Ristorante Villa Pitiana||| chef de partie||with Chef Claudio Vigilai|
|> FRANCIA||Ristorante La Luna||| sous-chef||with Chef Lorenzo Barsotti|
|> ITALIA||Ristorante Capo Nord||| sous-chef||with Chef Mario Perone|
|> UK||Crockfords Green Casinò||| chef||with the executive John King|
|> UK||Chez Bruce (1 Michelin Star)||| chef||with the executive Bruce Poole|