Private Chef Mattia Giorgio

I am a passionate chef and a master of Italian cuisine, with over ten years of experience in restaurants. Born and raised in Milan, I studied at culinary school and began my career in Mediterranean restaurants specialized in seafood. Meticulous with details and deeply knowledgeable about ingredients and pairings, I bring authenticity and expertise to every dish.

Three years ago I moved to Helsinki to explore something new, working in several well-regarded city-center restaurants before becoming an entrepreneur. Today I work as a private chef and Italian cooking instructor, sharing the true flavors and techniques of my culinary heritage.

For me, cooking is...

“Cooking is my gesture of love — a way to share moments of happiness. The kitchen is my refuge, where every storm finds its calm.”

I learned to cook at...

“I learned the basics of cooking from my mother, through tradition and culture, and refined my techniques over years of work, study, and passion.”

A cooking secret...

“My secret in the kitchen is elevating natural flavors—respecting each ingredient and pairing them through the experience and taste I’ve refined over

My menus

Radici Contemporanee

STARTER

All inclusive

Slow Tomato & Glazed Eggplant Tomatoes slow-cooked for hours with basil, garlic and chili, creating deep, concentrated flavor. Crispy fried eggplant glazed in the tomato reduction, finished with 18-month aged Parmigiano for balance and richness

FIRST COURSE

All inclusive

Risotto alla Milanese, Celeriac Demi-Glace Saffron-infused risotto cooked to a creamy, velvety texture, honoring the Milanese tradition. Finished with a refined celeriac demi-glace that adds depth, earthiness and structured balance to this contemporary

MAIN COURSE

All inclusive

DESSERT

All inclusive

Pistachio Tiramisù A refined twist on the Italian classic. Layers of delicate sponge, mascarpone cream enriched with pistachio, and subtle espresso notes. Creamy, balanced, and finished with crushed pistachios for texture and depth

In fondo al mar

STARTER

All inclusive

Seafood Gratin Gratinated king prawns, mussels, scallops and calamari, baked with aromatic breadcrumbs until golden and crisp. Served with a delicate tomato mayonnaise that enhances freshness and depth

FIRST COURSE

All inclusive

Creamy Linguine alle Vongole Linguine with fresh clams, garlic and white wine, gently bound with a silky sauce from the clams’ natural juices. Finished with olive oil and parsley for balance and elegance

MAIN COURSE

All inclusive

Fritto Misto A light and crisp selection of seafood, delicately fried to preserve natural flavor and texture. Golden, airy and perfectly balanced, celebrating the simplicity of the Mediterranean

DESSERT

All inclusive

Neapolitan Babà Soft yeast cake soaked in aromatic rum syrup, inspired by Southern Italian tradition. Light yet indulgent, offering a refined and memorable sweet finish

Abbracci

STARTER

All inclusive

"Tartare Imperiale":Beef tartare served on a warm bone filled with bone marrow, finished with aged pecorino, grated egg yolk, and truffle. A rich and enveloping combination where creaminess, depth, and aromatic intensity come together in perfect balance

“Harmony of Roots”:Creamy celeriac velouté with a molten gorgonzola center, fresh thyme aroma, and a buttery hazelnut–bread crumble. A warm and comforting dish balancing sweetness, richness, and delicate crunch

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

“A Taste of Home”:Creamy tomato risotto with a silky burrata cream, vibrant basil sauce, crispy fried basil, and a savory crumble of pizza crust. A refined reinterpretation of iconic Italian flavors comforting, nostalgic, and beautifully contemporary

DESSERT

All inclusive

“Sicilian Kiss” :A ricotta and candied fruit semifreddo paired with a velvety pistachio sauce, served with a crispy fried cannolo wafer. A delicate balance of creamy, crunchy, and aromatic notes inspired by the heart of Sicilian pastry tradition