Mattia Barbieri

Executive Chef, Caldesi in Marylebone

Mattia is from Brescia, in Northern Italy.

He grew up surrounded by hospitality; it was “a family affair”. His grandfather ran a well-known restaurant in the city centre while his grandmother owned 4 cafés inside the main historical theatre located in the city centre. And to complete the full culinary background, his father works for a winery that produces. Growing up in this inspiring environment led Mattia to discover his passion, interwoven with his DNA.

After graduating at culinary school, he realised that to be complete as chef he had to master all of the culinary arts so went to work in a patisserie and then in a delicatessen/butchery. Driven by his curiosity for food, he decided to explore further than the Italian borders by moving to the most multicultural city of all, London, with his childhood sweetheart, now his wife.

He began his London career at 5* luxury hotel The Wellesley, where he started as Pastry and Breakfast Chef before becoming the Head Chef. Furthermore, he worked for other restaurants: Vivo in Angel followed by Chucs.

Mattia joined Caldesi in Marylebone in 2019 as Head Chef and has stayed ever since becoming the Executive Head Chef. He says his first impression when he came to eat there was that he had found “a proper Italian restaurant!”. He talks about the restaurant as a corner of Italy and takes delight in sourcing great Italian products such as the creamiest burrata from Puglia and his favourite Coppa ham from Emilia-Romagna, and he only uses Caldesi extra-virgin olive oil in the kitchen.

Last but not least he is proud to has built strong human connections with his brigade, a loyal team who have worked alongside him for years and share his commitment to excellence.

Favourite dish
It’s very hard to me to choose between my “children” but if I must, it would be ravioli because it is rooted to my childhood memories when I used to make homemade pasta with my family. I used all my creativity and experience that keep developing new flavours such as Mortadella and pistachio ravioli with butter and sage sauce and braised leek and balsamic reduction.

Favourite place in Italy
A place where everything is balanced: Tuscany, in the heart of Italy where mountains meet sea and countryside in a perfect mix enriched by unique history and art.

Which 3 dinner guests would you invite to a fantasy dinner party
Anthony Bourdain, Gualtiero Marchesi and my grandfather (as he died before I had the chance to cook for him).