Mattias Roock

Chef Mattias Roock's culinary philosophy is a profound dedication to hyper-locality and uncompromising sustainability, deeply ingrained in the Ticino region. At its core is the "Sapori del nostro orto" (Flavours from our vegetable garden) concept, which mandates that the defining aromas and distinguishing ingredients of his Mediterranean-light dishes originate directly from the Castello del Sole's expansive 150-hectare estate and its farm, Terreni alla Maggia. This ethos extends beyond mere proximity, involving an active role in cultivating unique and rare produce like specific citrus varieties (Kaffernlimetten, Fingerlimetten, Buddhas Hand, Yuzu), diverse chili and pepper plants for precise flavor profiles, and over 25-30 types of tomatoes, ensuring guests encounter ingredients unobtainable elsewhere. His vision encompasses minimizing environmental impact, exemplified by the elimination of plastic use and sous-vide cooking in favor of preserving foods in glass jars, and a constant awareness of the "ecological footprint" of all sourced produce. Roock fosters intimate, long-term relationships with local suppliers for complementary ingredients such as meat, fish, and dairy, eschewing impersonal online orders for genuine partnership. This deep connection to the land and its cultivators ensures the highest quality and freshest ingredients, allowing for a cuisine that is both deeply regional and elegantly refined through classic French cooking techniques. He sees his role as showcasing the natural bounty of his surroundings, transforming the "luck" of fertile land into a consistent "habit" of skill, where every dish tells a story of its origin. Chef Roock's technical mastery manifests in a style that marries Mediterranean lightness with a foundation of classic French cooking techniques, honed through extensive international experience. His approach to flavor is meticulously focused on elevating and highlighting the "decisive aromas" derived from his self-cultivated garden produce. He strategically grows specific ingredients, such as different chili varieties for sharpness or a wide array of citrus fruits for acidity and freshness, to achieve precise flavor nuances in his dishes. Plating emphasizes the natural beauty of these unique ingredients, allowing them to speak for themselves. In terms of technical innovation and sustainability, Roock has pioneered methods to reduce environmental impact within the kitchen, notably by abandoning traditional sous-vide cooking in favor of preserving foods in glass jars. His commitment to showcasing unique produce means a continuous, long-term investment in agricultural development, cultivating exotic fruits and vegetables over several years. His most legendary signature offerings include: * **"Sapori del nostro orto" menu**: A comprehensive tasting experience almost exclusively featuring ingredients from the Castello del Sole's own garden and Terreni alla Maggia farm, complemented by select local Ticinese products. This menu embodies his "Farm to Table" philosophy. * **"risotto del nostro orto" (risotto from our vegetable garden)**: Described as the dish that best encapsulates his culinary philosophy, utilizing the unique rice and vegetables from his own estate. * **"Lucioperca del Lago e Crescione" (Pike-perch from the lake and watercress)**: A featured recipe, indicating its prominence in his repertoire. * The kitchen also maintains "classics" such as Lobster Salad, Gosse pièce (a large, expertly prepared main course), and Soufflé, demonstrating a breadth of classical technique alongside his hyper-local focus.

Career

• Apprentice Chef at Unknown, Hamburg
• Chef at Claridge’s (Gordon Ramsay), London
• Chef at Hotel Giardino, Ascona
• Souschef at Steigenberger Frankfurter Hof, Frankfurt am Main
• Executive Chef at Kempinski Grand Hotel des Bains (Cà d'Oro), St. Moritz
• Chef at Kempinski Group, Beijing
• Chef at Kempinski Group, Moscow
• Chef at Kempinski Group, Shanghai
• Chef at Kempinski Group, Doha
• Head Chef at Locanda Barbarossa, Ascona