Matteo Temperini

The Climb

The climb was built kitchen by kitchen: first sous chef at Spoon - Food and Wine in France, then chef de partie at Le Louis XV in Monaco and Enoteca Pinchiorri in Florence, Italy. Those rooms reward accuracy and repetition, and they mark the kind of training that sharpens both technique and timing. From 2002 at Il Gallopapa in Castellina in Chianti, Italy, the work moved into a head role, adding management to the craft. The next major step came in 2008 with the Executive Chef role at Le Sirenuse Hotel in Positano, Italy, held until 2019, where detail and consistency became part of the daily brief.

Today

Since 2019, Temperini has been Executive Chef at Rosewood Castiglion del Bosco in Montalcino, Siena, Tuscany, where the surrounding countryside sits close to the cooking. He is also chef at C ucina in Cortona, Italy, and Executive Chef at Campo del Drago, the restaurant inside Rosewood Castiglion del Bosco in Montalcino. The work is attentive and grounded, with the region left visible rather than overwritten. "We're lucky that Rosewood Castiglion del Bosco is set on its very own 5,000-acre estate, with a huge amount of centuries-old woodland that is perfect for growing truffles." The line shows how the estate enters the kitchen as an ingredient source, with woodland and season shaping what can be used. It places Montalcino in the practical terms that matter to a chef: land, supply, and timing.

Signature

Braised meat tortello is listed among Matteo's signature dishes. It points to the kind of cooking that values structure, comfort, and controlled richness, with technique doing the quiet work behind the plate.

In Their Words “We're lucky that Rosewood Castiglion del Bosco is set on its very own 5,000-acre estate, with a huge amount of centuries-old woodland that is perfect for growing truffles.”

Recognition

Matteo's honors include 2 MICHELIN Stars, MICHELIN Guide Italy (2025) and 1 MICHELIN Star, MICHELIN Guide Italy (2023).