Born in 1989 in the city of Trieste, Friuli Venezia Giulia, Matteo Metullio knew he wanted to be a chef from the age of twelve. Despite no one in his family working in the industry, they were all excellent home cooks and Matteo’s early memories always focused on the food of winter, where the importance of flavours would make him happier on a cold winter’s day. His family would make rich soups with lentils and crispy bread – something he still enjoys now. At the age of fourteen he began studying at a culinary school in Falcade, Veneto, but found that the course was almost entirely theory and there was very little practical work.

Because of this, Matteo also began working at a traditional osteria in Trieste and soon mastered many of the classical dishes of the region, something he believes is essential to becoming an accomplished chef. ‘You don’t have to work in Michelin-starred restaurants before you can call yourself a great chef,’ he says. ‘As long as you know the basics and traditions, then you can become one.’ After graduation, he started work at Le Codole in Belluno with chef Oscar Tibolla. Here, Matteo moved from classical cooking to gourmet, inspired by the teachings of Oscar.

From Bolzano, Matteo was discovered by three-starred chef Norbert Niederkofler, who helped to further his knowledge and passion in the kitchen. Matteo had the opportunity to travel the world and credits Norbert and his team for helping him become the chef he is today. ‘I worked for four years at St Hubertus where I learnt how to be in a big team and work not only in a restaurant but also do catering and events in Bolzano, Le Mans, Monaco and the US,’ he says. ‘Everything is perfect there.’

In his final years of working at St Hubertus under Norbert, Matteo worked in another restaurant near Lake Garda’s La Speranzina for summer experience. The different cooking style and high level of service made him realise he wanted to take the next step in his career and combine the flavours of South Tyrol with his hometown, Trieste.

In 2012, Matteo began working in a nearby Michelin-starred hotel-restaurant called La Siriola under the leadership of chef Fabio Cucchelli. In 2013 Matteo was given the title of executive chef and retained the Michelin star to become Italy’s youngest starred-chef at the age of just twenty-four. In 2017, he received his second Michelin star, affirming his place in the country's culinary hall of fame.