Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My name is Mattia Piras and I am a young italian chef. I studied in Italy and I practiced this job in a well known italian restaurant in Verona (Italy). As soon as I had the possibility to achieve a great chance with a post in Paris (France) at ATELIER JOEL ROBUCHON - 2 Michelin stars- for a year and a half and then at PASSAGE 53 - 2 Michelin stars- for 1 year. I thought I can learn a lot from the way other cultures cooks, thus I decided to face an experience in China (Hong Kong) and Japan (Tokyo) at RYUGIN - 3 Michelin stars-. Next I mouved to Dubai at JASON ATHERTON restaurant's called Marina Social -1 Michelin star. I learned how to cook at the Best English service, becuase Jason he's been for long time Sous Chef of GORDON RAMSEY. (The Best Ever English Chef). But now I'm back in Paris (France). I would like to continue to organizer amazing dinners for people want' try the Michelin stars kitchen AT HOME!
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Mattia was born in Sardegna ( Sardina),. At the age of 15 he want to work to his dad's friend restaurant in Alghero, to try out how it is to work in a restaurant and to decide if he wanted to continue with this passion the rest of his life. Four years later, Mattia started to travel around the world in the best michelin star kitchen in the world: Italy, Belgium, France, China, Japan, Dubai.
Atelier Joel Robuchon Saint-Germain 2Michelin star
Chef de Partie (Nov 2013 - Feb 2015)
Guy Savoy Paris 3Michelin stars
Chef de Partie (Jan 2017-Now)
Marina Social - Dubai United Arab Emirates
Sous Chef (Mar 2016-Dec 2016)
Ryugin 3Michelin star Japan
Chef de Partie (Nov 2015-May 2016)
Passage 53 2Michelin star
Junior Sous Chef (Feb 2015-Oct 2015)
Travel: 500 kms