‘Challenges are my daily bread, and the kitchen is my favourite arena in which to face them!’ These are the words of chef Matteo Papa, whose charisma and physicality confirm his deep love for cooking.
When he was a child, pots, pans and bowls were his favourite toys. As time passed, the boy grew up and so did his vocation.
From the first year of secondary school, he had a clear idea of the path he wanted to take three years later: to attend the IPSEOA Federico di Svevia hotel school in Termoli. His years of study flew by, and during this period, the chef met a person who would leave a mark on him and his career: cooking teacher Mauro Inglese. His teachings and closeness made him an inseparable guide during his various experiences throughout the peninsula, where he gained first-hand experience of the different regional cuisines of Italy.
After a year-long hiatus, during which he decided to enlist in the air force, inspired by his father’s career, he returned to the kitchen in Munich, where he remained for about two years. Once his German experience was over, his return to Italy allowed him to fulfil a dream: to attend the Advanced Cooking Course at ALMA.
At the end of his training, he joined the restaurant “da Vittorio”, starting with an internship, before being confirmed and hired as a chef de partie for a year and a half. During this period, the chef had the opportunity to appreciate all the aspects that the world of the military has in common with that of cooking. In both fields, precision, punctuality and respect for the trust placed in you are required, whether to complete a mission or to finish a service.
Another challenge that has always stimulated him is teaching, which is why when the chef received the call from ALMA, he couldn’t help but accept. From intern to chef instructor, Matteo has always been able to count on the fundamental support of chef and colleague Bruno Ruffini, one of the mentors he feels he must thank today for helping him overcome daily challenges and achieve his goals.
The dish he loves to cook: Duck à la bigarade
The dish he loves to eat: Apulian pan cotto
Cooking in three words: Technique, tradition, intimacy