Matteo Temperini

Chef Matteo Temperini's culinary philosophy is deeply rooted in the Tuscan landscape, embracing its produce as a central element of his cuisine. He meticulously balances tradition with innovation, believing that heritage should guide creativity rather than restrict it. His approach fosters a dialogue between past and present, allowing guests to experience both the authenticity of traditional Tuscan flavors and the excitement of contemporary cooking. At the heart of his ethos is a profound respect for ingredients, particularly those from the organic vegetable garden located mere steps from Ristorante Campo del Drago. This garden, which boasts over 180 varieties of vegetables and herbs and holds organic certification, directly inspires his seasonal menus. He adheres to a 'perfect circle' philosophy, which champions the integral use of ingredients and a zero-waste approach, ensuring every part is honored and enhanced. This commitment extends to all raw materials—meat, fish, and flours—which are always locally sourced. Temperini's vision is an act of responsibility towards the earth, prioritizing the natural cycles of growth and harvesting ingredients at their peak expression for unparalleled aromatic nuances and intensity. His formative years under Alain Ducasse instilled in him the importance of technique and dedication, which he now marries with a deep sensitivity for the plant world and the wild soul of the forest. This synthesis aims to deliver an excellence that is always respectful of seasonality, elevating simple ingredients into a sophisticated culinary journey. Chef Temperini's technical mastery is characterized by a disciplined integration of modern techniques with traditional Tuscan wisdom, heavily influenced by his training under Alain Ducasse. He employs innovative methods to evolve cuisine, always with the guiding principle of enhancing and preserving the essence of the ingredients. His 'perfect circle' philosophy dictates a no-waste approach, where every component of a raw material is utilized to its fullest potential, from garden to plate. Flavor profiles are meticulously crafted to highlight the true value of Tuscan culinary roots, presenting authentic traditional flavors alongside the excitement of contemporary interpretations. His plating emphasizes equilibrium and balance, transforming ingredients into dishes that are both visually appealing and deeply resonant with their origins. Among his legendary signature dishes are: * **Val d’Orcia’s Millet, Wood Sorrel, Walnuts, Roots**: A seasonal creation directly from the estate’s organic kitchen garden, emblematic of his farm-to-table philosophy. * **Braised meat tortello with black truffle**: A popular menu item showcasing his expertise with prized local ingredients. * **Risotto di asparagi bianchi di Bassano, mandorle fresche e pesto di nasturzio**: A dish from his 'Menu dell’Orto' that cleverly transforms asparagus to emulate the texture and creaminess of risotto, celebrating vegetables. * **Foie gras “Maison Guedes” con olivello spinoso e pâté en croûte**: An homage to classic French gastronomy, reinterpreted through a contemporary Tuscan lens, reflecting his international training. * **Vitellina arrostita con cagliata di latte crudo, borragine e caviale**: A sophisticated creation from his 'Experience Menu' demonstrating an intricate recovery technique where milk, whey, and borage from the garden contribute to an explosion of umami.

Career

• Sous Chef at Spoon – Food and Wine, Paris
• Chef de Partie at Le Louis XV, Monaco
• Chef de Partie at Enoteca Pinchiorri, Florence
• Chef at Il Gallopapa, Castellina in Chianti
• Executive Chef at La Sponda (Hotel Le Sirenuse), Positano
• Executive Chef at Campo del Drago (Rosewood Castiglion del Bosco), Montalcino

Mentored by Alain Ducasse.