ABOUT Matteo
Matteo is the Executive Chef and driving force behind the newly opened Civico 47 in Paddington, located in the old Lucio's site at 47 Windsor Street. The immediate success of the restaurant led Matteo and his team to gain a hatted review by the legendary food critic Terry Durack.
Matteo's passion for food, great leadership skills and sense of hospitality make him one of the most respected Italian chefs in Australia.
Matteo is now offering his 18+ years of experience to the public. Whether you are looking for an exclusive private chef dinner, ideas to impress your guests at your next small catering event, an engaging cooking class or need consulting for your food business, Matteo is the person to get in touch with.
Book Matteo's services for your luxury private dinner party, buy a gift voucher directly from this website or check out the Services page to find out more.
How we Can Help You
corporate dining
best dining experience at home
leading chef
leading Italian chef
product ambassador
cafe consultant
consultancy
food service consultancy
chef at home
restaurant consultancy
chef consultant
hospitality consulting
food consultants
restaurant consultant
chef for product launch
catering for product launch
brand ambassador
Scallops
fennel-herbs
3 cups
Flour
Tortelloni
goat cheese-macadamia
Prawn
parsley-green tomato
1½ cups
Butter
Good Food
"His heritage and modern stylings are on display in Italian-ish dishes. It is very, very good. Every part of the service experience is delivered with care, and Zamboni sure can cook."
Callan Boys
Qantas Magazine
"Italian chef Matteo Zamboni has worked at Pilu at Freshwater, Ormeggio at the Spit and Quay, as well as Michelin-starred fine diners in Milan, Rome and Tokyo. He keeps things simple but sophisticated, working with the best produce and giving his dishes a hit of la dolce vita."
Kirsten Galliott
Sydney Morning Herald
"House-made casarecce is glorious; the S-shaped scrolls of tubular pasta picking up and carrying a lush, peppery sauce of cherry tomatoes and prawn oil, studded with clumps of just-picked spanner crab."
Terry Durack