Matteo Febbraio’s culinary career began early on, inspired by his Southern Italian grandparents and their love and respect for quality and tradition.
After graduating from the Culinary Institute of Genova at age 18, Febbraio sought opportunities to further develop his own creativity on plant-based recipes. Following his love and passion for food, he decided to continue his studies in one of the best culinary schools in Italy, Alma. Febbraio’s culinary repertoire flourished during an internship under Chef Fabrizio Marino at Joia Restaurant, owned by Chef Pietro Leemann. After some other experiences around Italy, he worked in Ghea restaurant as head chef where he developed and refined his culinary techniques.
Thanks to his experiences, he decided to open his own laboratory in Genoa, where he created numerous new recipes, until he accepted an offer from Camilla Al Fayed to work in the opening of her new plant-based restaurant in Notting Hill.
After a period in Italy as consultant he worked in Ireland as head chef. The last experience was as head pastry chef in Alba, Piedmont at Castello di Guarene. Right now, he is doing consulting around the World