PRESS KIT
Rosewood Castiglion del Bosco Executive Chef Matteo Temperini grounds his passion for culinary innovation in the deep connection between food, land and community that is a defining characteristic of his native Tuscany.
Born in March 1974 in Poggibonsi, near Siena, Temperini’s eagerness to hone his culinary skills led him to France, where legendary Alain Ducasse appointed him first sous chef in his Parisian restaurant Spoon - Food and Wine, and later as chef de partie at his renowned three-Michelin-star establishment Le Louis XV in Monaco.
This stellar apprenticeship was followed by work experiences in New York, Lugano and Macao, which helped Matteo to broaden his gastronomic horizons. Back in Italy, a stint as chef de partie at the world-famous Enoteca Pinchiorri in Florence was followed by a headline role at the restaurant that earned him, in 2002, his first Michelin star, Il Gallopapa in Castellina in Chianti. In 2008 Matteo became Executive Chef at the world-famous Le Sirenuse Hotel in Positano, leading their La Sponda restaurant to its first Michelin star in 2011, an accolade it has maintained ever since.
He joined Rosewood Castiglion del Bosco in 2019 as Executive Chef for the whole resort. Under his leadership, Campo del Drago was bestowed 1 MICHELIN Star in the MICHELIN Guide to Italy 2023 and 2 MICHELIN Stars in the MICHELIN Guide to Italy 2025.
