Chef Matteo Rizzo
1984, Verona, Italy. Matteo Rizzo and his passion for the culinary art were born in the kitchen of Il Desco, his father’s restaurant, one Michelin Star since 1985.
The University in Foreign Languages was not for him, he decided to “use” his cooking and catering knowledge, learnt at Il Desco during summertime and weekends, and leave his country in order to discover new experiences in refined dining.
He worked in Rome, London, Los Angeles and Las Vegas, growing up professionally and tasting realities which appeared to be different from the ones he was used to.
After a series of experiences abroad, Matteo returned home, ready to take the reigns of the family restaurant, thus guaranteeing a continuation of the business, a rite of passage and a transfer of responsibility passed to him by his father.
“Over the years I have become more and more interested in cooking, research and high-quality food. I was already feeling a familiarity with this job, which had come from my parents of course, but the important adventures I had in my life awoke and boosted my self-confidence”.
Today Matteo successfully leads Il Desco, with determination and young inventive and representing the new generation of such a place of culinary worship.
