The seasoned Italian chef Matteo Arvonio was in the city from a star hotel in Mumbai to give foodies a taste of North, South and Central Italy. The chef who was earlier with Four Seasons Hotel in Shanghai as head chef, Doha, Maldives and Mumbai; Grand Hotel San Pietro in Italy; Restaurant 'Emporio Armani Café' in Munich and also luxury hotels in London, Denmark and Switzerland wooed foodies with his menu.
Tell us about your upbringing?
In my early years, I was inspired by my uncle who worked as the Chef De Cuisine at various five star hotels in Milano.
Your signatures?
Guinea Fowl as a dish would be my signature dish. It's a kind of chicken that's superior in quality and I introduced it because it's worth trying, Rich and delicious in the Tuscan style, cooked with the late harvest wine.
Most memorable stints?
My most memorable experience is at the Grand Hyatt Hotel Italy. The experience is worth remembering because the time spent with the team travelling and discovering the ingredients for the exotic Italian dishes in Sicily was great. A few of the reputed people I have cooked for were Prime Minister of France, President of Argentina, Kofi Anan, and Kevin Spacey etc. in the Four Seasons Hotel in Shanghai.
Your favourite ingredient and why? Favourite places for Italian?
My favourite ingredient is Sea Urchin as it totally represents the flavour of the sea. My favourite place for Italian is Celini, Grand Hyatt Mumbai.
Your personal life, family, hobbies?
Apart from being a chef, I am also a husband to a beautiful lady and a father to a six-year-old daughter. I love spending time with my family and we do that by travelling across the country and abroad. When I am not cooking you can find me tuning into some music and I listen to all genres of music.
Your must-haves for Italian cuisine? Why?
I would rather say, open up your mind and indulge in your passion. No must-haves in particular, it’s all about what you love and what you open your heart to.
Your favourite restaurants across the world and why?
Of course, it is Shinji by Kanesaka in the Raffles Hotel Singapore for its authentic Japanese cuisine. The chef was in the city for an Italian festival at JW Marriott.
With food such a big part of life, how do chefs raise the bar and stay pertinent?
Schools and TV cannot teach what real experiences can. This is why chefs are in demand and they have raised the bar. Experimenting with ingredients, colours and flavors you get to do only in a kitchen, where we rule and also learn. So cooking tips can be given but practicing it is the challenge.
