MATTIA BIANCHI
EXCECUTIVE CHEF
Mattia Bianchi was born in November 1987 in a farming family living for generations in the lush Valpolicella.The desire to explore and deepen the many aspects of this art soon made him turn his gaze abroad to undertake new experiences of growth in work and beyond.The first stop is London in 2009 at “Cecconi's Restaurant” in May Fair once owned by a Venetian pasta maker, then later acquired by “Soho House”, a leader in world catering. In 2014, with the intention of wanting to grow further and deepen his international culinary knowledge, he decided to say goodbye to England and fly to Australia.Thus began a period of intense activity where he worked first in Perth at the “Rockpool” conducted later in Brisbane at “Aria Restaurant” with Chef Matt Moran and then chose the “Bentley Restaurant” in Sydney of Chef Brent Savage.
Back in his native Verona he flanked for two years in the role of Sous Chef with Chef Carmine Calò in the conduction of the famous “Borsari 36”.For love of his origins and the products of his land, he decided to settle in Valpolicella where from the spring of 2019 he wore the hat of Executive Chef of the “Amistà Restaurant” of the “Byblos Art Hotel Villa Amistà”. In 2020, he was awarded his first Michelin Star, a recognition obtained thanks to his philosophy of preparing and presenting dishes that combine the culinary tradition of the Veneto region with the ingredients and scents of oriental cuisine.In 2022, for his love of local tradition and the exaltation of the raw materials of the Veronese territory in each of his dishes, Mattia joined the board of the Veronese Chefs Association, an association that represents at the regional level the Union of Chefs of the Veneto region and on the national territory the Italian Chefs Federation.
