i. Biography
Coming Up
Venetian technique, then London pressure, then back to Venice: Matteo Tagliapietra’s early posts map a chef learning how different rooms shape the same discipline. Work at Locanda Cipriani in Torcello, Venice, Italy, and Hotel Bauer in Venice, Italy gave him the local register first; time at Locanda Locatelli in Marylebone, London, England, Nobu in Berkeley Street, London, England, and Ristorante Semplice in Mayfair, London, England widened the field. Each kitchen asked for a different tempo, but the throughline is control, adaptation, and service under load. His later return to Venice as chef at Sangal in Venice, Italy shows that movement in this trade is not only outward; it can also be a way of bringing back range and applying it inside a familiar city. The stage at Noma in Copenhagen, Denmark (2012) sits as a brief, exact marker in that sequence. A single year is enough to place the experience in context: another kitchen culture, another set of expectations, another way to measure rigor. For a chef already shaped by Venice and London, Copenhagen added a further point of reference, and the career that follows reads as a steady practice of comparison, adjustment, and refinement across cities rather than a single fixed style.
Where They Are Now
Since 2015, Matteo Tagliapietra has been chef at Local in Venice, Italy. That post brings the earlier line of work into one address and keeps it there. The restaurant is where the Venetian base, the London years, and the Noma stage meet in daily service, with the city itself setting the terms. Local is the current expression of a career built by moving between kitchens and then returning with the benefit of that movement.
Profile updated July 2026
FAQ
Asked of Matteo
What is Matteo Tagliapietra's current role?
As of 2026, Matteo Tagliapietra is Chef.
Where did Matteo Tagliapietra work before?
Matteo Tagliapietra's earlier career included Locanda Cipriani, Hotel Bauer, and Locanda Locatelli.
