Matteo Sineri

Matteo Sineri

Born: 

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. 

Obsessive compulsive about?

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.

Most “eyebrow raising” menu item? 

Pumpkin risotto with peas, goat cheese and edible flowers. 

Signature Dish:

Scampi risotto, burrata and cream peas.  

Arte Bianca

Arte Bianca

A welcome addition to Double Bay’s dining scene, Arte Bianca has already gained a steady following thanks to its Romana-style pizzas and warm hospitality. With a glass of Italian red in hand, perch yourself on a high white stool against Arte Bianca’s tan walls or dine al fresco if you prefer to watch the world go by along Bay Street. Prepare to be impressed by Parma-trained Chef Matteo Sinari’s menu featuring the likes of hand-made spinach tagliolini with Tasmanian salmon, creamy tomato sauce and salmon roe. For those who prefer to graze, the salumi board and slow cooked veal with tuna mayonnaise are commendable options. Enjoy the Della Casa pizza topped with spicy salami, gorgonzola and anchovies which are created by world champion pizza maker and co-owner Mark Paterno.

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