Matteo Temperini is a young chef from Tuscany. He was born in Poggibonsi, Florence in 1974. He worked for Alain Duchasse in Paris (*** guide Michelin) and Alfonso Iaccarino in Sant'Agata sui due Golfi (** guide Michelin) and Macao. He also worked in other well known restaurants in New York, Lugano and Paris. In Tuscany, he worked both at the Enoteca Pinchiorri in Florence (** guide Michelin) and at the Gallopapa in Castellina in Chianti (* guide Michelin).
He joined Le Sirenuse in 2008 and became Executive Chef in 2009. His passion towards the Mediterranean flavours, born during his years with Alfonso Iaccarino, is fully expressed in his menu. In 2012 he obtains his first Michelin star.
Matteo's cuisine is the cuisine of the South: fresh fish, ripe tomatoes, extra virgin olive oil, garlic, a lot of vegetables, Mediterrean herbs, lemons from the Amalfi Coast and fresh cheeses. The great Neapolitan tradition is reinterpreted by his expert hands and made lighter, more modern. The result is a very genuine and fresh cuisine, full of the rich flavours of our region and made using very fresh ingredients, preferably local and carefully selected.