Matteo Maenza

Coming Up

Since 2013, Matteo Maenza has held the Executive Chef role at Lefay Resorts & Residences, where the work calls for control, consistency, and a disciplined sense of sequence. The kitchen reads less as a stage than as an exercise in measured execution: taste, timing, and service shaped with restraint. Over time, the culinary direction under Maenza has stayed aligned to that register, with a calm, composed dining style that is built to feel deliberate from start to finish.

Where They Are Now

The same position continues today at Lefay Resort & SPA Lago di Garda, with the resort and the kitchen presented as one operation rather than separate identities. That closeness is clear in Maenza’s own words: “At Gramen there’s a close connection between food and everything around here.” The point is practical as much as philosophical — food positioned within its surroundings, and the dining experience tied to atmosphere, setting, and the wider wellness frame of the resort.

Signature

Per Agros and Per Aquam are named as Matteo’s signature dishes, and the two titles signal a kitchen built around balance, intention, and place. The pair sits in a register that avoids excess while still carrying clear expression, matching a style of cooking that stays composed and closely integrated with the world around it.

In Their Words “The cuisine reflects the changing seasons and our obsession for sourcing high-quality products combined with creativity.” Those remarks point to a working method grounded in seasonality, sourcing, and fit with the broader resort context. For Maenza, the kitchen at Lefay Resorts & Residences is not framed as an isolated expression, but as part of a larger system where product, place, and wellness sit in direct relation to one another.