A disciple of Marchesi and Carlo Cracco's right-hand man for years, Baronetto favours a very personal kind of cuisine, with balance and precise execution.
Matteo Baronetto's culinary vocation did not stem from any family tradition, but rather from his own determination when he gave up the accounting course he had begun to keep his father happy for cookery. Following some initial training with Gualterio Marchesi, Baronetto has found a maestro and a peer in Carlo Cracco, with whom he shares culinary adventures at Le Clivie and Cracco-Peck (now Ristorante Cracco).
In 2014, Baronetto turned the rudder on his career and took control to reopen the Del Cambio restaurant (Turin). A turn which is almost like going back to his beginnings, because this was where the young Matteo Baronetto took his first steps, although now he works there as executive chef. At Del Cambio his cuisine may be defined as respect for the location, history and his Piedmont roots, which have never ceased to influence him, along with solid technique and surprising creative intuition.