Matteo Temperini, Executive Chef
Rosewood Castiglion del Bosco Executive Chef Matteo Temperini grounds his passion for culinary invention in the deep connection between food, land and community that is a defining characteristic of his native Tuscany.
Temperini’s eagerness to learn and grow took him, in few years and several expereriences in France and US, to became in 2008 Executive Chef at the renowned Le
Sirenuse Hotel in Positano, leading their La Sponda restaurant to its first Michelin star in 2011. In 2016 he left to train young chefs and work on a series of personal projects, before taking on the exciting new challenge of leading the kitchens of Rosewood Castiglion del Bosco to new peaks of excellence.
