Q & A with Matteo Monfrinotti, Head Chef at La Cucina, La Darbia

What do you love most about the menus you’ve created?

This is my 21st year in the kitchen, and I am still growing and learning. At La Darbia, once our guests have taken a seat in the dining room, it is time for them to sit back and enjoy, savoring dishes rich in regional flavors and passion. 

Over the years our menus have really evolved, but they have always maintained a distinct identity; championing vegetables from our kitchen garden, seasonal local ingredients and always high quality products. It is so important that our guests feel relaxed and really experience the food on an emotional level.

Have you always wanted to work in this industry?

In all honesty, no! I think that at a young age it can be very difficult to know what you want to do when you grow up. I have always been passionate about architecture, drawing and creativity – which is why La Darbia, a perfect blend of cooking, beauty and lots of architecture, is such a great fit for me.

What are you most proud of?

I am proud of so many things – from the dining room at La Darbia being fully booked every night with new and regular guests; my wonderful team who work so incredibly hard even in tough circumstances; and of course, I am proud of my family, especially seeing my little girlgrow up – it gives me incredible strength!

What advice would you give to someone keen to start a career in food but unsure where to begin?

I would say just go for it! It really is the most wonderful job in the world!

Who is one of your biggest inspirations – either professionally or personally?

On the personal side, my maternal grandparents. My grandfather who was very strict gave me my education and my grandmother, who had the warmth of a caring grandmother that everyone dreams of, taught me empathy and gave me the courage to see what isn’t immediately visible on the surface. My parents, the affection, love, and sacrifices they made for me – all of them are a daily source of inspiration.

On the professional side, the chef Vera Caffini is an incredible woman. I can still picture her gaze and her precious words….

If you could attribute your success to anyone who gave you your big break?

I really must say that I have always been very lucky, right from the start, meeting plenty of inspirational people with great values who have turned their dreams into a reality. 

I could list dozens of people for this question, as each one has left a mark on me, but my family, in particular my parents, grandparents and wife, have always supported and inspired me to be the very best I can be. Matteo and Giancarlo Primatesta, the owners of La Darbia, have given me the opportunity to grow and pave my way in an outstanding company.

What’s the hardest thing about your job?

Balance in my opinion, being balanced and consistent is by far the hardest part.

Which part of your job do you most enjoy?

Undoubtedly, the excitement and adrenaline that a busy, 50 cover service gives you, not many things in the world can actually replicate the thrill of that. Sharing experiences with my team is another thing I like most about my job, exchanging ideas and opinions, setting yourself goals and working hard together to achieve them.

Do you find it easy to balance work and play?

Sometimes I wonder what it means to find free time! Being a chef is extremely busy but doesn’t weigh me down at all as I enjoy it more and more everyday.I do know, however, that finding free time is essential and it is so important for everyone to find their own balance and some time for themselves outside of cooking.