Conveying emotions through food
“We all have access to catalogs where we can find the product we are looking for. Yet the difference is made by the art of enhancing this product.” Matteo Metullio, chef of the 2 Michelin star Harry’s Trieste, partner of Relais & Châteaux. An extract of Episode 2 Season 1 of LUSSO 360, the podcast hosted by Trudy Berger and Arianna Alessio where they talk about luxury and management.
“ Luxury is centered around the human capital and it’s where you can make a difference. ”
About the Guest Brand
Matteo Metullio is the chef of the 2 Michelin Star restaurant Harry’s Piccolo in Trieste. He first approached his passion from childhood: at the age of 12 Matteo already knew that he would become a chef. At 19 he started his career in the dining industry, becoming the youngest starred chef in Italy, followed by many other awards between 2013 and 2017. In 2018, with his colleague Davide Da Pra, he undertook the challenge that led him to win his two Michelin stars with Harry’s Piccolo.
Matteo Metullio è lo chef del ristorante a 2 Stelle Michelin Harry’s Piccolo a Trieste. Si è avvicinato alla sua passione sin da piccolo: a 12 anni Matteo sapeva già che sarebbe diventato uno chef. A 19 anni ha iniziato la sua gavetta nella ristorazione portandolo a diventare nientemeno che lo chef stellato più giovane d’Italia, seguito da molti altri riconoscimenti tra il 2013 e il 2017. Nel 2018 si è lanciato con il collega Davide Da Pra nella sfida che l’ha portato a conquistare le sue due stelle Michelin con Harry’s Piccolo.
S1 | E2 | Matteo Metullio
episode in pills
- The ingredients and the fundamental aspects in the design of a starred menu.
- The importance of the relationship between kitchen and waiters
- Matteo’s experience in the retail world with his latest project: a marmalade called “Amare”, from the bitter oranges that grow in the Miramare Castle.