Mattia Pecis

Mattia Pecis' culinary philosophy is deeply rooted in his "Mediterranean identity" and an intrinsic connection to nature and raw ingredients, nurtured since childhood. He defines his approach as "agricultural luxury," a rejection of superficial "sustainable luxury" slogans in favor of authentic, hard-won ingredients cultivated through genuine effort and respect for the land and sea. He believes in a "civil" and "virtuous" way of cooking that extends beyond merely combining ingredients, aiming to "do good" for himself, his customers, and the wider world. His ingredient sourcing is characterized by a profound, direct relationship with local producers. He collaborates closely with "Fescion Farmers" (Fabio and Federica) for vegetables and flowers, a testament to "heroic agriculture" on the terraces above Portofino. This commitment includes innovative, circular practices like using fish scraps as fertilizer and Posidonia seaweed for flavoring potatoes. He also works directly with local fishermen, ensuring the freshest catch. Pecis aims for complete vegetable self-sufficiency from a biodynamic and organic garden in Camogli, reflecting his vision of quality and provenance as the ultimate luxury. Ultimately, his overarching vision is to redefine the fine dining experience in Portofino by shifting focus from conventional opulence to the profound value of authentic, locally sourced ingredients. He sees his restaurant not just as an exclusive dining establishment but as the "frontispiece of a community"—a collective effort involving farmers, fishermen, and his dedicated team, all united by a shared belief in quality, hard work, and a respectful engagement with nature. Chef Mattia Pecis demonstrates authoritative depth and artistry through a technical style that respects and elevates ingredients without violating their essence. His approach is deeply Mediterranean, masterfully blending elements from both land and sea. He employs innovative techniques such as various forms of fermentation (koji, fermented coriander berries, nasturtium, sour cherries, chinotto), precise extractions (beet extract, various juices), and traditional preservation methods (candying, salting). Pecis is adept at manipulating textures, as seen in dishes designed for a "double texture" or a specific "crunch," and he fearlessly explores unusual or underutilized ingredients, such as Moray eel or the aromatic Rica Rica from Chile. In terms of flavor and plating, Mattia creates intricate profiles that meticulously balance bitterness (rue, wild fennel), sweetness (shrimp, pumpkin/carrot juice), and salinity (sea urchins, Posidonia potatoes). Aromatic plants and flowers are integral, adding layers of complexity and visual allure, such as wild thyme, savory, elderflowers, and rose petals. Plating often reflects the natural bounty of his ingredients, sometimes presented as a "treasure chest" to highlight the garden's treasures, emphasizing freshness and an inherent, unforced beauty. Among his legendary signature dishes are: * **L'Orto:** An evolving masterpiece, described as a "distillation of vegetable complexity." It features elements such as an almond gelato cream, beet extract, watermelon, and 16 varieties of tomatoes prepared in diverse consistencies (candied, salted, fermented, fresh), or a concert of raw, grilled, and marinated garden vegetables with flowers and a "peaty whiskey gel" of three-year-fermented nasturtium. * **Squid and Lamb:** A bold and harmonious pairing featuring raw lamb tartare, marinated in koji sauce and fermented coriander berries, overlaid with giant squid carpaccio marinated in fennel, then topped with wild thyme and savory. * **Risotto with sea urchin cream, shrimp, and rue:** An expertly executed classic where the bitterness of rue brilliantly harmonizes with the sweetness of shrimp and the pristine salinity of sea urchins. * **Scarola:** Grilled escarole stuffed with a tapenade, served atop a prescinseua sauce, garnished with 32 varieties of fresh garden vegetables and flowers, and finished with a drizzle of rose balsamic vinegar. * **Spaghettone with sour cherry juice, smoked provola, 5 types of basil, and amberjack bottarga:** An ingenious, waste-reducing dish that reinterprets classic tomato spaghetti through the vibrant acidity of sour cherries, complemented by a complex basil blend and smoked provola.

Career

• Formative experience at Anteprima, Bergamo
• Brigade member at Ristorante Cracco, Milano
• Chef at St. Hubertus, Alto Adige
• Executive Chef at Cracco Portofino, Portofino

Mentored by Carlo Cracco, Norbert Niederkofler.