Matteo Sivero, born in Verona on 12 December 1995, today known as the youngest chef with a
Michelin Star in Italy. In 2014 he was only 19 when he managed to win and keep a Michelin star for
7 consecutive years.
He is considered one of the most emerging chefs in the world. Sivero collaborates with Italian
embassies around the world, boasts several awards and collaborations at an international and
journalistic level.
Matteo was only 5 years old when his parents separated, for this reason he spends a lot of time with
his maternal grandparents, Rita and Antonio, aka Rocco. The grandmother is from Naples and like
all the southern Italian women of her generation, she gets up at five in the morning to cook for the
family.
“They are scents and memories that influenced my childhood, simple and classic recipes, but
delicious.”.
From here his passion and curiosity for the world of cooking was born.
At the age of 13, Matteo enrolled in the Hotel and Restaurant institute in his city and at the same time began working in a
pastry shop to give his mother an economic hand.
The rhythms of work are tight, he wakes up at five and turns in the pastry shop until 7:30, then at
school in the morning, while the rest of the day alternated sport, study and extra evenings in various
restaurants in Verona. What might seem like a burden for any guy, becomes a weapon and an
advantage for Matteo.
“I've always worked hard and slowly built a name for myself in the city.”
After numerous experiences in various restaurants, in 2014 at the age of only 19 he was promoted to
first chef of a well-known restaurant in Verona, and this is where the Michelin Star arrived, which
he will keep for 7 consecutive years.
“The Michelin star was the result, not the goal, of work that started a long time ago.”
Matteo's hard work has always been motivated by his passion for what he does, combined with a
systematic application to work, with an obsessive discipline.
“Curiosity and desire to improve have never been lacking.”
During his life Matteo has never been stop, he spends his holidays and free days to grow and learn,
investing his vacation to practice in a butcher, or spending a few nights in a bakery simultaneously
with work in the restaurant.
“You need to have a point of view on the whole industry.”
The awards obtained speak for themselves.
In 2021 Chef Sivero was selected to participate in the Megustro event, in collaboration with the
Michelin Guide, in St. Petersburg.
During the sixth week of Italian cuisine in the world, he was called by the Italian embassy in
Georgia as a spokesperson for Italian culinary traditions abroad.
He collaborates with Unilever and Ferrero for inventions in the food sector on agreement of
extreme confidentiality.
In 2022 he was chosen as one of the best emerging innovative entrepreneurs in the book "Ceo
Factor" by Il Sole 24 Ore.
The Salesian organization of Don Bosco commissions Sivero to restart the oldest Papal-Salesian
oven in Bethlehem, an experience that speaks of faith and solidarity to help a population that lives
in constant movement between war and poverty.
“Do good and you will receive good”
Together with the governor of the Regione Veneto he opens the 54th edition of the Rice Fair with
the Gala dinner and inaugurates the new "Taste of Earth" restaurant dedicated to the
internationalization of the tastes and cultures of new countries.
He was called by the Italian embassy to cook on the occasion of the Italian Republic Day on 2 June
2022 in Tbilisi with the diplomatic corps, various institutions and numerous personalities from the
economic, cultural and academic world. The success was such that the same embassy called him
again for Republic Day 2023.
With the Georgian government, together with Tegeta Motors, sponsor of Porsche in the Asian
market, the young chef continues his collaboration by holding molecular cuisine lessons to students
of the hotel institutes of Kutaisi and directing dinner for numerous members of parliament.
The factors that distinguish Matteo Sivero are continuity in hard work, a healthy relationship with
success and a human vision of cooking, which gives the community more than what it receives,
creating circularity in the territory.
