Andrea Mattei

Chef Andrea Mattei, as the Executive Chef for the Vaiani family's five distinct restaurants, orchestrates a diverse culinary landscape while maintaining a singular, deeply rooted philosophy. His core ethos centers on "practicality and a strong identity," ensuring each establishment, from the detail-oriented Bistrot and Osteria del Mare to the fusion-inspired Fratellini's and the simple seafood of Pesce Baracca, reflects its unique character and clientele without sacrificing authenticity. He believes in a "concrete kitchen" that safeguards history while constantly personalizing and diversifying the experience. Ingredient sourcing is a cornerstone of Mattei's artistry, with the Vaiani family's 5-hectare farm in San Quirico di Moriano (Lucca hills) serving as a pivotal resource. This farm dictates the rhythms of seasonality, providing all the plant-based components, aromatic herbs, and oil for his kitchens. This direct connection to the land underpins his commitment to sustainability and "Garden Gastronomy," where the vegetable component is not merely a side but a crucial element, often complementing fish or meat, and even taking center stage in dishes. He describes his cuisine as "simple yet sophisticated, focusing on a few primary ingredients" — a simplicity that is never obvious but always purposeful and identifiable. Mattei's overarching vision places the customer at the forefront. He champions a philosophy of hospitality, believing that understanding and satisfying the guest is paramount, rather than pursuing mere personal gratification or fleeting trends. This involves a "bipartite menu" that respectfully integrates the historical traditions of the Bistrot with innovative dishes, keeping curiosity alive for both returning patrons and his brigade. He stresses the importance of a harmonious team environment, believing that a well-functioning brigade directly translates to harmonious ingredients on the plate. His work embodies a continuous challenge to create timeless dishes with courage, identity, and respect for the local terroir. Chef Mattei's technical mastery is characterized by rigorous and consistent work, honed through experiences with culinary titans like Angelo Paracucchi and Riccardo Monco, from whom he absorbed precision, rigor, and technique. His approach to flavor and plating is distinct; he aims for presentations that are "very different from what you find elsewhere," creating a "360° message" by incorporating various materials like marble and wood to evoke the local mountains and sea. His cooking focuses on intense aromas, achieving a delicate balance between richness and acidity, and he champions the "courage to create simple dishes" that, while appearing straightforward, are meticulously reasoned to uphold the concept of identity over mere technical showmanship. Among his most celebrated dishes, the **Risotto** stands out as his personal favorite to cook and consume, often highlighting a Carnaroli variety. He describes it as more than a dish, but a "way of thinking," appreciating the complexity of long cooking, the care required, and its inherent ability to reflect the identity of a place (e.g., Risotto with scampi and lettuce, where lettuce is a dominant flavor). Another "most requested" and iconic dish is the **Spaghetti alle Arselle (clams)**, a prime example of his philosophy of precise, non-subjective canons. His creativity shines in dishes like the **Calamaro with a reduction of mushrooms and licorice and a terrine of beans**, cleverly subverting the traditional concept of terrines. Other notable creations include **Roasted Sparnocchi (Tuscan prawns) with green beans and sea urchin sauce**, **Marinated and scalopped eggplant like a meat tagliata**, and the classic **Roasted Pork Shoulder with Vermouth sauce**, demonstrating his versatility. He often integrates interactive, tableside preparations for dishes like the Risotto and the comforting **Tiramisu**, enhancing the overall guest experience.