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Hailing from Trento in Northern Italy, Chef Matteo first ventured into professional cooking in 1996. He has dedicated nearly 20 years to this passion. Matteo began his apprenticeship at Villa Crespi, a two-Michelin-star restaurant in Italy. After five years of training under the guidance of renowned chef Antonino Cannavacciuolo, Matteo acquired invaluable knowledge and skills that propelled him to greater heights in his career. He then challenged himself in numerous other five-star restaurants around the world, from Rome, Venice, and Milan to Moscow and Doha. “It’s wonderful to be in Ho Chi Minh City; I’m very happy to have the opportunity to work in Vietnam, and I believe this will be an exciting new chapter in my life,” Matteo stated.
As the new Head Chef at Opera restaurant, Matteo will take diners on a journey to discover the pure flavors of Italy. Each month, Chef Matteo himself and the Opera restaurant staff will take you on a "visit" to a beautiful location and let you enjoy the signature dishes of that region.
In April, the first stop is Emilia Romagna, renowned for its Balsamic Vinegar. Inspired by this "noble" vinegar, once reserved for the elite and boasting a history spanning thousands of years, Opera restaurant presents a unique dinner menu featuring Balsamic Vinegar Reduction, a blend of Balsamic IGP vinegar from Modena, Marsala wine, and sweet Port Wine. From traditional caprese and maccheroni to grilled veal tenderloin and strawberry panna cotta, a delightful experience awaits you at Opera restaurant in Park Hyatt Saigon.
