Matteo Tagliapietra was born in 1977 in Burano, a small and colourful island in the lagoon which was once home to a large community of fishermen. Like many other Italian chefs his mother and grandmother played a big role in Matteo’s curiosity for food; his grandfather who was a boat craftsman helped him developing his knowledge about the lagoon and its surroundings.
After studying accounting he went to military service and discovered his passion for cooking. Instead of the army he decided to join the kitchen.
He went back home and started working in Venice most famous restaurants like Locanda Cipriani in Torcello and the Bauer Hotel, developing a strong knowledge of traditional Venetian cuisine.
He then decided to take his first trip to London and gained experience at Locanda Locatelli in Marylebone, Nobu on Berkeley Street, and Ristorante Semplice in Mayfair, opening his horizon to different cooking techniques.
In London Matteo met the two chefs that followed him back to Venice when he became Head Chef at restaurant Sangal. This is where the three talented young chefs started pushing boundaries with techniques and ingredient combinations, growing not just in confidence but also creatively.
Then Matteo found his other half, who is Japanese, and took the fist of many trips to Japan. The Japanese culture had a strong impact in his style of cooking with the use of marinades, oriental flavours and respect for the ingredients.
The quest for creativity led Matteo to Copenhagen in 2012, where he joined the kitchen of Noma for an internship. Here he learnt to appreciate and valorise the vegetables and herbs, and to master ancestral cooking techniques with wood, charcoal and fermentations.
Matteo went back to Venice for the opening of restaurant Local in 2015 to establish a new Venetian cuisine.