As an Italian Chef for Billionaires and Luxury Events, Two Dishes Can Make or Break the Experience.

From Architect to Culinary Artist: The Journey of a Private Chef

In the bustling culinary scene of Singapore, one name stands out for its unique blend of engineering precision and culinary artistry: Matteo Pertoldi. Once an architect and engineer, Pertoldi has successfully transitioned into the world of gastronomy, where he now delights wealthy clients with his simple yet exquisite dishes. His restaurant, Atipico, embodies his philosophy that the best meals often stem from the simplest ingredients, particularly bread and pasta.

A Shift from Engineering to Culinary Arts

Matteo’s journey began in 2001 when he moved to Singapore to work in construction. While his engineering career offered stability, he found it lacking in personal connection. Designing buildings that would later appear in magazines felt detached from the human experience he craved. His passion for hospitality and cooking, which had always simmered beneath the surface, began to bubble over.

In search of a more fulfilling path, he started a small supper club in Singapore. The positive reception from guests ignited his desire to connect with people through food. This newfound joy in cooking led to requests for private dinners, office parties, and weddings. His first significant break came when he was recommended to the general manager of Panerai, an Italian luxury watch brand, marking his entry into the luxury culinary sector.

The Birth of Atipico

After years of balancing his engineering job with his culinary pursuits, Pertoldi took the leap and opened Atipico in 2014. The name, meaning "not typical" in Italian, perfectly encapsulates his approach to food and hospitality. Since then, he has catered to a diverse clientele, from intimate dinners on superyachts to grand corporate events hosting hundreds of guests. His culinary journey has even taken him overseas, cooking for millionaires in Cambodia and dignitaries at embassy events.

The Allure of Simple Dishes

One of the most striking aspects of Pertoldi’s culinary philosophy is his belief in the power of simplicity. He has discovered that even the most affluent clients appreciate the beauty of well-executed, uncomplicated dishes. Bread and butter, for instance, are often the stars of his events. Guests frequently rave about the homemade bread, asking where they can find such quality in Singapore. Pertoldi takes pride in crafting everything in-house, ensuring that each bite is a testament to his dedication to freshness and flavor.

“People generally love simple things when done well,” he explains. The experience of serving piping hot bread with a quality slice of butter is a universal delight that transcends culinary trends. Pertoldi’s background in baking, nurtured from a young age, allows him to create pastries and breads that resonate deeply with his clients.

Handmade Pasta: A Culinary Staple

While Pertoldi’s menu is diverse, handmade pasta remains a favorite among his clients. He has noticed that wealthy individuals often seek out the simple pleasures of Italian cuisine, such as seafood pasta or vongole, without the need for extravagant ingredients. This appreciation for simplicity aligns with Pertoldi’s belief that the best dishes are often the least complicated.

When clients request a dish reminiscent of their travels, such as a traditional rum baba, it’s not about complexity but rather about executing the dish with precision and care. The goal is to transport them back to that moment, evoking memories through flavors and aromas.

The Importance of Experience

In the realm of fine dining, Pertoldi emphasizes that the overall experience is just as crucial as the food itself. He pays meticulous attention to details, from the presentation of dishes to the ambiance of the dining setting. Cooking à la minute—preparing food on the spot—ensures that guests enjoy the freshest experience possible.

Moreover, Pertoldi values the relationships he builds with his clients. The most rewarding experiences come from those who appreciate his craft and challenge him to innovate. This mutual exchange of ideas and creativity fuels his passion and drives him to continually refine his culinary skills.

Conclusion

Matteo Pertoldi’s journey from architect to private chef is a testament to the power of following one’s passion. Through his restaurant Atipico and his work with high-net-worth individuals, he has demonstrated that simplicity in cooking can lead to extraordinary experiences. By focusing on the essentials—fresh ingredients, careful preparation, and a genuine connection with guests—Pertoldi has carved out a niche in the competitive world of fine dining, proving that sometimes, the simplest dishes can leave the most lasting impressions.