Matteo Tagliapietra

Tagliapietra's return to Venice after international training defined Local's identity: a hyper-local lagoon restaurant where ingredients are sourced exclusively from the Venetian lagoon and surrounding waters. His Burano upbringing gives him an intimate knowledge of the lagoon's seasonal rhythms.

Matteo Tagliapietra, born 1977 on the island of Burano in Venice, grew up in a family rooted in the Venetian lagoon — his father was a boatbuilder. He worked in prestigious international kitchens before returning to Venice to open Local in 2015, a restaurant entirely dedicated to the ingredients of the Venetian lagoon and Adriatic.

Island of Burano, Venice, Italy — Venetian lagoon identity; trained internationally before returning to Venice

Career

• Stage at El Bulli, Roses, Spain (Early 2000s)
• Cook at The Fat Duck, Bray, England (Mid-2000s)
• Cook at Alinea, Chicago, USA (Mid-2000s)

Mentored by Ferran Adrià, Heston Blumenthal.