The Long Way Forward

MATTIA RANCATI

Mattia began his career in a small-town restaurant in Italy in 2008/2009, not driven by passion but by practicality after finishing culinary school. He spent his early years working in trattorias and pizzerias before feeling the need to seek something more. In 2013, Mattia reached a turning point when he joined his first Michelin-starred restaurant in Milan. He later worked as Chef de Partie at the two-Michelin-star Piccolo Lago until 2015, before gaining his first international experience through a stage at Geranium in Copenhagen, now a three-Michelin-star restaurant.

In the summer of 2016, Mattia joined Eleven Madison Park in New York as a Chef de Partie, where he stayed until the end of 2017. He later moved to Sweden to work at Restaurant Fäviken, starting as a CDP and growing into the role of Sous Chef by early 2020. After several breaks during the pandemic, Mattia returned to Eleven Madison Park in the summer of 2021 as a Sous Chef. Since then, he has continued to grow into larger leadership roles, running the kitchen alongside colleagues who have become close friends.

What was the first moment that made you fall in love with food or hospitality?

Mattia never had a single defining moment. His love for food grew slowly, shaped by the people who inspired him along the way. Through doubt and perseverance, he eventually fell in love with what this profession gives him every day.

“I love how food is , no matter what, one of the most important part of any culture, and how can affect people in positive ways, from bringing people together at a table, reunite families, to help with health, celebrate life.”

The challenge that shaped Mattia the most was leaving his family and friends in Italy multiple times to pursue his goals. What may seem easy from the outside meant starting over alone in new countries, young and inexperienced—an experience that defined who he is today.

What’s one rule you live by in your industry or your work?

Professionalism goes beyond skills: Punctuality, cleanliness, respect, discipline, and accountability are essential qualities for moving forward in both career and life—always carried with a smile and a positive attitude.

What’s one lesson you wish the next generation of chefs or young creatives understood sooner?

Mattia believes skills should come before ego. He encourages choosing mentors wisely, committing fully to the craft, and not wasting time in environments that don’t foster growth—while also reminding young chefs to be patient and not move too quickly just to build a resume or escape discomfort.

“In order to grow as a Chef and in a kitchen, you need to live it. It takes time to get the most out of it, work all the stations growing within the walls, see different seasons, be part of a solid team.”

“Be curious, not judgmental.”