Discover the culinary journey of Mattia Chiai, a chef who has left his mark from Genoa to Dubai. Now leading Verso at the Grand Hyatt Abu Dhabi, Chef Chiai shares insights into his philosophy, dreams, and advice for aspiring chefs. Join us for a taste of his remarkable career.
Tell us a bit about your professional career
After graduating from culinary school in Sardinia, I ventured to Genoa, where I worked at a renowned seafood restaurant, rubbing shoulders with Michelin-starred chefs. Later, in Turin, under Marcello Trentini’s mentorship, I honed my skills in blending meat and fish dishes. Relocating to Dubai, I overcame language barriers at Scalini Restaurant before moving to Saudi Arabia, where I contributed to Mamo’s success for two years.
Returning to the UAE, I joined the Grand Hyatt restaurant’s ambitious project. Throughout my journey, I’ve poured my passion and expertise into crafting unforgettable culinary experiences for patrons.
What is your culinary philosophy?
My philosophy is to consistently elevate Italian cuisine to its highest level.
What is your dream in life?
My future dream is to rise in position as quickly as possible and, one day, to open my own small restaurant.
What are your top tips for cooking?
Always challenge yourself, cook with passion and constantly try new ingredients and dishes.
What are your current projects and plans?
My current plans are to stay in Abu Dhabi and continue with the project I am working on. As for future plans, I definitely aim to take the next career leap, although I’m unsure about which country for now.