Hailing from Trento in Northern Italy, Chef Matteo first tried his hand at professional cooking in 1996. He has now devoted nearly 20 years to this passion. Matteo began his apprenticeship at Villa Crespi, a two-Michelin-starred restaurant in Italy. After five years of training under the guidance of renowned chef Antonino Cannavacciuolo, Matteo has equipped himself with valuable knowledge and skills that have helped him progress in his career. Since then, Matteo has continued to challenge himself in many other five-star restaurants around the world, from Rome, Venice, Milano to Moscow and Doha. “It is great to come to Ho Chi Minh City, I am very happy to have the opportunity to work in Vietnam and I believe this will be an exciting new chapter in my life,” said Matteo.
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 and the Opera restaurant team will personally take you to “visit” a beautiful location and enjoy the typical dishes of this land.
In April, the first stop is Emilia Romagna with its famous Balsamic vinegar. Inspired by this “noble” vinegar, which has been reserved for the upper class for thousands of years, Opera restaurant introduces a unique dinner menu with Balsamic Vinegar Reduction, a combination of Balsamic IGP from Modena, Marsala wine and sweet Port Wine. From traditional caprese, maccheroni to grilled veal tenderloin and strawberry panna cotta, an exciting experience awaits you at Opera restaurant of Park Hyatt Saigon hotel.
