Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
.
Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
.
Face to face... Interview with Mattia Stroppa
.
Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
.
Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
.
Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
.
Face to face... Interview with Mattia Stroppa
.
Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
.
Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
.
Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
.
Face to face... Interview with Mattia Stroppa
.
Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
.
Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
.
Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
.
Face to face... Interview with Mattia Stroppa
.
Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
.
Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
.
Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
.
Face to face... Interview with Mattia Stroppa
.
Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
.
Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
.
Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
.
Face to face... Interview with Mattia Stroppa
.
Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
.
Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
.
Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
.
Face to face... Interview with Mattia Stroppa
.
Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
.
Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
.
Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
.
Face to face... Interview with Mattia Stroppa
.
Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
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Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
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Mattia Stroppa... Pictorial works? Or culinary ?
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Mattia Stroppa & Rowena Pogoy
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Chef Mattia Stroppa was born and raised in a tiny villaje called Orzinuov, in the province of Brescia, Trentino e Alto Adige, in northeastern Italy. Is this Italy or Austria ? Well it is has profoundly steeped roots in both in actuality. Trentino and Alto Adige were linked in 1948 into one main region. Both were occupied by by the Austro Hungarian Empire known as Südtirol, or South Tyrol until 1919. When Italy was given this region for supporting the Allies during World War I, the influences of both have remained.
Chef Mattia, has always had a deep passion for the kitchen and assisted his Grandmother and Mother in the preparation of homemade Alpine traditional Salami, the region´s poetry, ravioli and fresh pastas.
Furthermore, he devotes his time to home gardening of rare sprouts, cress, and edible flowers, in addition to picking wild fresh herbs in the Dolomites meadows just a few kilometers from Franciacorta, a Designation of Origin for great sparkling white wines, what Chef Mattia calls his region´s Little Champagne.
Chef Mattia is the Executive Head Chef of Restaurant Della Villa in the Alpine town of Campitello di Fassa in Trentino. Chef Mattia Stroppa, open, candid, extraordinairely social, dedicated, committed, laborious, artistic, precise, organized and expressive had told me, that he is highly inspired by Painters Kandinsky and Pollock. Additionally, he is a profound enthusiast of architecture, design, the visual arts, the Japanese Aesthetic, including the art of the Japanese knives and moreover, nature in its purest forms.
He further revealed that Restaurant Della Villa was selected by the Michelin Guide in both 2013 and 2014 and he has quite a challenge for 2015, to earn his long deserved 1st Michelin Star.
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Face to face... Interview with Mattia Stroppa
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Margaux
Chef Mattia... Tell us where were you born and raised.
Mattia
I was born and raised in the north of Italy, in one very small town ( Orzinuovi ) in the province of Brescia. It’s a very nice place because is close to the Italy´s famous Lakes ( Garda and Iseo lake ) just 2 hours by car from The Dolomites Mountain ( Unesco World heritage)and a few kilometers from , “Franciacorta” , a famous location for great sparkling white wines , our little “Champagne”.
Margaux
What or who had inspired you to study the Culinary Arts ?
Mattia
Even I was a child, I have always felt the passion for cuisine inside of me, and I have always helped my mother or my grandmother during the holidays with food preparation (ravioli, fresh pasta…) or in the preparation of homemade “salami” ( in Brescia we have a rich and ancient traditional culture for the homemade “Salami” ). When I started Culinary school, I really had begun to understand that in my life, I have always wanted to became a Chef, with all the benefits of a creative job and with all the sacrifices that the kitchen presents to you as a Chef.
Margaux
How do you think your personal life has changed since you have become a Chef in the public eye ?
Mattia
Still the same as my life before, because I’m not famous chef, just managing my responsibility as a chef and making my dishes. Now I have noticed to myself, I have made a very big improvement. Thanks to Facebook, blogs and Vision Gourmandes Website, many people can see and comment on my dishes, and I love it. I feel very proud! I can also improve myself if I receive some constructive criticism.
Margaux
What are your viewpoints on the popularity of the TV shows, and their emissions featuring Chefs ? Additionally, the public´s love for the Chefs and their culinary presentations and especially the artistic aspect that is emphasized ?
Mattia
It’s a positive thing, now, a lot of people respect the job of Chef, and however, Chefs have also become the new celebrities! Also, from the fine dining industry, has gained a lot from this popularity, as many people have a dream to eat in a Michelin starred restaurant. The only things the Tv shows hide to the audience is the training and the ranks that one Chef needs to have. You cannot go on a Tv show, cook some nice plates and consider yourself a Chef… The road to become a Chef is long and difficult. Many kids now dream to work as a Chef, but when they start to work inside a real kitchen and have to make very big sacrifices, that the job requires, there will be a natural selection and decision.
Margaux
To which degree of importance do you bring yourself to in regards to, the aesthetics of a presentation ?
Mattia
It’s one of the most important, because it is the first impression the guests feel when the waiter brings the dish on the table, and there must be the “WOW” factor. The “WOW” effect must also be the taste, or it will be really useless; a beautiful presentation with a flat or bad taste !
Margaux
Do you believe it Is important to devote time and labor to the dressage of your plates prior to serving them ?
Mattia
Yes, it’s really very important! I spend a lot of time every day for the preparation of all the sauces, dressings, oils, coulis, sprouts and cress for dressing my plates as an artwork.
Margaux
What has been the clientel feedback on the revelance of a plate artistically presented by you ?
Mattia
From one Australian guest : “Chef… this was not a set menu, it was an art gallery” exaggerated :)
Margaux
When working on a new dish, for example when the seasons change, what is your creative process in terms of a presentation ?
Mattia
I love the spring and the summer!! My inspiration increases enormously during these seasons. In the Dolomites meadows you can find a lot of flowers and fresh herbs, totally different, than in other regions of Italy, more or less every 20 days! A lot of different colors that I can use to make my artworks! My wife plants and takes care of our home gardens where we cultivate rare sprouts, cress and edible flowers! I love the freshness !
Margaux
Who do you deem the most creative Chefs in dressage and fashion presentations ? In Italia, and around the world ?
Mattia
Let me begin with Ferran Adria, and Gualtiero Marchesi..
Then, the most creative chefs today in a casual order in my opinion are : Yann Lejard at Glow Restaurant in Saudi Arabia // Massimo Bottura-Osteria Francescana, Iin Milano, Italy // Ryan Clift at The Tippling club in Singapore // Moreno Cedroni at Madonnina del Pescatore-Italy // David Muñoz-Diverxo in Madrid, Spain // Matthew Lightner of Atera in the USA and Paul Pairet of Ultraviolet in China.
Margaux
What sources of research do you employ for inspiration; websites, books, dining out, photography etc... ?
Mattia
The Internet, it’s an amazing way to find the inspiration, but I search apart from the culinary websites; for example, the art and design websites, which I get a lot of idea for dressing my plates! I really like the action painting of Pollock and I’m crazy sick for the philosophy of colors of Kandinsky.
Margaux
What do you think, you have not been taught at culinary institute in regards to presenting plates ?
Mattia
At the culinary institute I attended they can teach you all the bases (sauce, stock, cooking methods…) but only the Chef in training will be the one that puts his or her creativity on the plates presentations. No one can train you, you have to use your imagination, your inspiration, your experience, your feelings, your soul… and for me... If you see my plates, they do not follow the classic style, and some people may like or dislike this kind of presentation! Dressing a plate is like painting and I love this quote from Pollock “I have no fear of making changes, destroying the image, etc., because the painting has a life of its own” …
Margaux
What is your training with regard to dressage and presentations of plates ?
Mattia
I’m a self-taught about the presentation of the plates.
Margaux
Do you believe the training of Chefs, have received enough emphasis on the presentation of dishes ?
Mattia
No, because the school can give you only strong bases and techniques, but nobody can teach you how to use your creativity for the plate’s presentation.
Margaux
Do you sketch or render water color or photograph dishes you have created ?
Mattia
I always take pictures of my new plates, and I always make a lot of plates (especially amuse-bouche that I change every day ), I need to catalogue and remember all of them !
Margaux
Do you regularly take photographs of your dressed plates ?
Mattia
Yes, almost every day.
Margaux
If so, who takes the photos – you, a friend or a professional photographer ?
Mattia
Almost all my pictures of the dishes, I’m am the photographer, and I’m not a professional, but I’m doing my best. I’m not doing a photo shoot in a separated space, with professional lighting or with a model dish. I’m doing all my photos while I’m on the service time, so the people in my Team and the Guests are watching, and they can really see what I serve in my restaurant, and what they will eat. Sometimes, my wife, the Sous Chef, Rowena Pogoy, assists and is the one that takes the photos of the dishes, especially the desserts.
Margaux
Do you have a website, a blog or other visual red social that shows off your work ?
Mattia
You can find my public page in Facebook, where I post all my latest creatures : Stroppa Mattia
Margaux
What is your knowledge of Visionsgourmandes.com website ?
Mattia
Surfing the internet, a couple of month ago, I had found one of my presentations photographs, on the Facebook page of Visions Gourmandes which was also founded by Mr. Philippe Germain before he started the Website. It made me very happy, because someone shared that photo and it there are lot of positive comments and Likes hits! After that, I had contacted Mr. Germain, to discuss a collaboration and he introduced me to his recently aired website, Visions Gourmandes website, and offered me a fantastic personal gallery !
Margaux
What are your opinions regarding the concept and the information provided by the website: Visionsgourmandes.com ?
Mattia
I find Visions Gourmandes really interesting; the pictures and the dressing of the dishes are really amazing, I am quite inspired from this website. In Visions Gourmandes, you can find a normal chef like me and also Top chefs such as Chef Joan Roca and Chef René Redzepi, all related to this art and the expression of beautiful plate dressing and presentation.
Margaux
How often do you view our website, Visionsgourmandes.com ?
Mattia
Almost every day! It’s a really fantastic gourmet website !
Margaux
Which themes or topics, or tools, would you like to see added to our website ?
Mattia
It’s already a very complete website; an idea for improving, will be to add a section with the tricks and know how, for taking the food pictures, some tutorial about the lights, the right lens, the correct exposure… A dream will be also an Italian translation of the website :)
Margaux
Tell us, about your dream trip and why you want to visit this country or region.
Mattia
My dream trip will be Japan, I really love Japanese culture ( their knives) and how they love and respect food, especially the food presentation. I would love to try the mystical Fugu sashimi !
Margaux
I would like to ask you, about your projects in detail for 2014 / 2015.
Mattia
I want to continue to work very hard as always to improve my plate presentation and make it even more unique! In the 2013 and 2014 my restaurant was selected by The Michelin Guide and for the 2015 the dream, the challenge will be the Michelin Star … the culmination of a dream !6
Margaux
What challenges as a Chef do you face and which solutions are you considering ?
Mattia
The stress during the service time, all must be perfect and orderly, everything must be ready as a military attack in unison. That’s why I work very hours, on the preparation of each item, and only like this, you avoid issues and tensions during the service!
Margaux
Thank you Chef Mattia. Extraordinarily interesting. I wish you all the best.
Thank you very much for your participation with Visions Gourmandes.
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Mattia Stroppa had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
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