We chat to Matteo, Head Chef at Louis, Manchester’s exciting new restaurant and live musical venue.
Hi Matteo, nice to chat. Shall we start at the beginning?
Hello! I began my culinary journey at the early age of 15 in a traditional restaurant in Trastevere, Rome. Since then, I’ve had the privilege of working alongside multiple Michelin-starred chefs globally, honing my skills across a variety of cuisines, including French, Chinese, Mediterranean, and British.
Amazing, and what about where you have worked previously?
I served as Head Chef at Il Pampero and most recently, I was the Executive Chef at the Broadwick Soho Hotel. I then transitioned to Senior Head Chef at Il Gattopardo. Now I’m at Louis!
There’s so much hype around Louis at the moment. What makes it so special?
What sets Louis apart is the atmosphere – the unique blend of ambience and service we offer. It’s not just another restaurant in Manchester; it’s a step back in time to 1950s New York, and there’s nothing else like us in the city. As for the food, we bring the freshest Italian ingredients to create classic Italian-American dishes.
What’s your favourite dish from the menu?
The veal tomahawk for sure.
Being Head Chef must be stressful. How do you handle the pressure?
Interestingly, I don’t really feel stressed by my work because I truly love what I do. I’m passionate about food, and I’m lucky to be surrounded by a team that shares that same passion. In the kitchen, challenges are constant, but I see stress as an opportunity to solve problems quickly. I trust my team, and that keeps things running smoothly.
And what inspires you the most when you create dishes?
It all starts with the ingredients. When I’m developing a new dish, I take inspiration from the market. I visit the butchers and fishmongers, I enjoy the arts and go to museums. These places help with my creativity. Observing the freshness and quality of the products sparks the combinations of flavours in my mind.
Is there a celebrity chef you admire?
Massimo Bottura. His vision and approach to kitchen life are incredible. He believes that a dish comes from your roots and experiences, and I connect with that deeply. He also values creativity – from listening to classical music while cooking to supporting the arts. His passion for food is unmatched, and he constantly reinvents ideas. He’s been a major inspiration in my career.
He sounds like someone we’d like too! In terms of food, is there anything you don’t like?
Not really. I see all food as ingredients waiting to come together, like pieces of a puzzle. It’s hard to dislike something when you look at it that way.
Sweet or savoury?
Savoury, for sure. I enjoy sweets, but if I had to choose, I’d go with savoury. My focus is on maintaining a healthier lifestyle, and savoury dishes align more with that mindset.
Book Louis: HERE
