Matteo Maenza

Chef Matteo Maenza's culinary philosophy is deeply rooted in his Puglian heritage, a land rich with decisive and marked flavors, where food was a central part of daily life and tradition. This "terrone" background forms the robust foundation of his cooking. His formative journey includes significant mentorship from Chef Fabio Baldassarre in Italy, complemented by extensive international experiences in gastronomic hubs like Paris and Girona. These travels, fueled by a "pure curiosity" to delve into the artistry of great kitchens, have broadened his perspective and refined his technique. At Grual, within the majestic Lefay Resorts & SPA Dolomiti, Chef Maenza orchestrates a profound culinary dialogue between his southern Italian roots and the pristine Alpine environment. His core ethos revolves around taking guests on an immersive journey of discovery through the Dolomites, a quest he undertakes personally each day, translating new insights and inspirations from the landscape directly into his dishes. "Territory and seasonality are Matteo Maenza's mantra," guiding his meticulous sourcing from three distinct altitudes: the valley floor, the Alpine pastures, and the high mountains. This rigorous approach ensures that every ingredient, from Lake Garda whitefish to Alpine char, mountain potatoes, wild rose, and Mugo pine, tells a story of its habitat. He partners exclusively with local producers, small artisans, and organic suppliers, underscoring a commitment to freshness, authenticity, and regional identity. Furthermore, Chef Maenza champions a profound sense of environmental consciousness. He views the kitchen as a dynamic entity, much like nature itself, constantly evolving and demanding an ethical awareness. Drawing both inspiration and primary ingredients directly from the natural world, he recognizes the imperative of contributing to the preservation and safeguarding of the fragile ecosystems that surround him. This holistic vision ensures his cuisine is not only an artistic expression of flavor but also a testament to sustainability, lightness, and holistic well-being. Chef Maenza's signature approach is a masterful fusion of his bold southern Italian background with the refined, contemporary expression of Alpine terroir. His culinary artistry is most distinctly embodied in his "Altimetric Menu," a conceptual framework that divides his creations into three distinct altitudes: Fondovalle (valley floor), Alpeggio (Alpine pasture), and Alta Montagna (high mountain). This innovative structure allows him to meticulously curate flavors and textures inspired by the specific flora, fauna, and raw materials found at each elevation, offering guests a gastronomic expedition through the Dolomite landscape. His technique is marked by a creative interpretation of ingredients, transforming them into dishes that are both authentic to their origin and sophisticated in their presentation. The restaurant's "enchanted forest" ambiance, with its warm wood, rich greens, and focused lighting, serves as a dramatic backdrop, enhancing the visual and sensory experience of each plate. Among his most legendary signature dishes are the "Coregone marinato," a marinated whitefish from Lake Garda served with a fresh turnip salad and Mugo pine milk, celebrated as a "cult dish." His "Gnocchi di rapa rossa" defy convention, crafted flour-free from red beets and presented with a soft Alpine ricotta and Lapsang Souchong tea, showcasing a remarkable lightness and depth of flavor. The "Sella di capriolo," an elaborate saddle of venison, is often accompanied by cardoon gratin, a beef marrow crust, and creamed rye, highlighting his command of rich, decisive flavors. Other notable creations include "Patate di montagna, pesto della regina e ketchup di rosa canina," a delicate starter, and a whimsical dessert shaped like a small mushroom, revealing juniper chestnuts, mandarin, and vanilla ice cream, which playfully concludes the journey through the forest. Maenza seamlessly integrates subtle "easter eggs" from his Puglian heritage, such as a "bombetta" accompanying venison, demonstrating a perfect marriage between north and south.

Career

• Executive Chef at Grual (Lefay Resort & Spa Dolomiti), Pinzolo