Matteo Baronetto

Matteo Baronetto, born in 1977, is originally from Giaveno, just outside Turin. He gained his first professional experiences at La Betulla in San Bernardino di Trana (TO). He then arrived at the court of Marchesi all'Albereta in Erbusco, where he met Carlo Cracco. He followed the latter to the restaurant Le Clivie in Piobesi d'Alba, and then to Milan, at Cracco-Peck, then Ristorante Cracco, where in recent years he has signed the menu.

He returned to Turin in April 2014, the date of the reopening of the Ristorante Del Cambio, becoming its chef and bringing back the Michelin Star just six months after opening. It is a return because it was precisely from the historic kitchens of the restaurant in Piazza Carignano that Matteo had taken the first steps of his career by doing an internship. However, the kitchens are no longer the same: Baronetto and the French company Matinox have now created a cutting-edge work space. Custom-designed and built entirely by hand, it puts the strength of the materials and attention to detail at the service of contemporary cuisine. A space with great visual impact, as well as functional.

Baronetto descrive il suo modo di lavorare come “improvvisazione ragionata”: un esercizio costante di equilibrio fra intuito e riflessione, estro e talento nell’esecuzione, declinata, negli ultimi anni, nella riflessione delle “Similitudini” tra gli ingredienti. Un percorso che parte dal prodotto e dal modo in cui veniva lavorato e servito in passato per arrivare, oggi, a una forma nuova. In particolare, “il concetto di similitudini in cucina – spiega Baronetto – nasce da una riflessione, dal piacere di osservare e percepire persone, cose, profumi e sapori; dalla scoperta di ingredienti che, in cucina come in natura, si assomigliano nell’aspetto e nella consistenza, e si armonizzano e si esaltano se combinati”.

At “Del Cambio” his cuisine is expressed with respect for the place, the history, and the tastes of the customers of yesterday and today. His Piedmontese roots – which have never ceased to influence him – lead him to the rediscovery of tradition, while a very solid technique, combined with surprising creative intuitions, lead him to create dishes that are difficult to label.
His ambition, in a place so steeped in history, is to create, even in the kitchen, “something that lasts over time”.

Among the most recent awards (November 2023), his election among the best one hundred chefs in the world by the authoritative The Best Chef Awards.