Our chefs
Two talents, one shared passion
Two young chefs, bound by a friendship that began in culinary school and flourished in the world’s most renowned kitchens. Robert and Matteo’s approach to cuisine is defined by three key principles: simplicity, precision, and elegance. Blending Mediterranean heritage with international influences, their dishes become narratives of emotions, journeys, and personal experiences.
After completing his hospitality training alongside Matteo, he continued his professional journey in England, working at a five-star Country Club hotel. He went on to Dubai next, joining the prestigious BVLGARI Hotel & Residences as part of the pre-opening team. Later, he returned to London to work at the iconic Connaught Hotel, in its three-Michelin-starred restaurant. Eventually, he arrived at MUSA in Italy, alongside his lifelong friend, Matteo.
Robert Moretti
After completing his hospitality training alongside Matteo, he continued his professional journey in England, working at a five-star Country Club hotel. He went on to Dubai next, joining the prestigious BVLGARI Hotel & Residences as part of the pre-opening team. Later, he returned to London to work at the iconic Connaught Hotel, in its three-Michelin-starred restaurant. Eventually, he arrived at MUSA in Italy, alongside his lifelong friend, Matteo.
After having attended hospitality school, with Robert, he set off for England to undertake an internship abroad, which soon turned into a job at Stoke Park, a five-star hotel just outside London. Upon returning to Italy, he founded his own private chef company while also dedicating himself to teaching. Afterwards he decided to fly back to London to work with the renowned chef Marcus Wareing before finally launching the Musa project in their homeland alongside Robert.
Matteo Corridori
After having attended hospitality school, with Robert, he set off for England to undertake an internship abroad, which soon turned into a job at Stoke Park, a five-star hotel just outside London. Upon returning to Italy, he founded his own private chef company while also dedicating himself to teaching. Afterwards he decided to fly back to London to work with the renowned chef Marcus Wareing before finally launching the Musa project in their homeland alongside Robert.
Culinary brigade
Skilled hands and passionate hearts move in perfect harmony in ROTEO’s kitchen, where every gesture is driven by the pursuit of excellence.Our young and dynamic team blends talent, technique, and devotion to craft dishes that stir emotions. Each plate is a sensory journey, where every flavor narrates a tale of passion, artistry, and thoughtful care.
Nelli Grossi
Chiara De Stefani
Nikita Pillay
Dining Crew
At ROTEO, the art of hospitality comes to life through the graceful gestures and genuine warmth of our dining team. Their deep knowledge of the world of food and wine is matched by an innate sense of hospitality ensuring that every guest feels at home. With discretion and professionalism, we guide our guests through an intimate atmosphere, where thoughtful details and heartfelt emotions create a truly memorable experience.
Andrea Battaini
Corrado Casiraghi
Vladimir Giudici
Clelia Genoni
