AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Matteo Sineri
Born:
History:
Italy
ALMA International Italian Cooking Cchool 2009-2010 Parma
Signum Boutique Hotel 4 star (Eoilian Island) Sicily
Antica Trattoria 1930 (Sorrento) Napoli
Piazza Duomo 2 michelin star (Alba) Piemonte
Locanda del Borgo Antico 1 michelin star (Barolo) Piemonte
Royal Hotel 4 star (Catania) Sicily
London
Timo Restaurant, (High Street, Kensigton)
Coquine Private Club, South Kensington (London)
Babbo Restaurant (Mayfair)
The Boundary Boutique Hotel (Shoreditch) London
Have you always wanted to be a Chef?
My passion was born with my family, my father wrote cookbooks and my grandmother was a great chef. As a child I did not think that I would become a chef but the natural course of my life has led me to do this job.
Pumpkin risotto with peas, goat cheese and edible flowers.
Catania, Sicily (Italy).
History:
Italy
ALMA International Italian Cooking Cchool 2009-2010 Parma
Signum Boutique Hotel 4 star (Eoilian Island) Sicily
Antica Trattoria 1930 (Sorrento) Napoli
Piazza Duomo 2 michelin star (Alba) Piemonte
Locanda del Borgo Antico 1 michelin star (Barolo) Piemonte
Royal Hotel 4 star (Catania) Sicily
London
Timo Restaurant, (High Street, Kensigton)
Coquine Private Club, South Kensington (London)
Babbo Restaurant (Mayfair)
The Boundary Boutique Hotel (Shoreditch) London
Have you always wanted to be a Chef?
My passion was born with my family, my father wrote cookbooks and my grandmother was a great chef. As a child I did not think that I would become a chef but the natural course of my life has led me to do this job.
How would you define your style?
My style is mainly Italian with French influences and techniques, revisited in a contemporary way.
My style is mainly Italian with French influences and techniques, revisited in a contemporary way.
Obsessive compulsive about?
The most important things for my cooking are the ingredients being as fresh and seasonal as possible, and the cooking technique.
The most important things for my cooking are the ingredients being as fresh and seasonal as possible, and the cooking technique.
Your greatest culinary inspirations/influences:
Definitely my inspiration comes from my cooking school teacher Gualtiero Marchesi in which he introduced the nouvelle cuisines in Italy and who taught me respect, passion and values for this job.
Definitely my inspiration comes from my cooking school teacher Gualtiero Marchesi in which he introduced the nouvelle cuisines in Italy and who taught me respect, passion and values for this job.
Most "eyebrow raising” menu item?
Pumpkin risotto with peas, goat cheese and edible flowers.
Signature Dish:
Scampi risotto, burrata and cream peas.
Scampi risotto, burrata and cream peas.