# Mattia Baroni

> Mattia Baroni was born in Riva del Garda on 11 February 1987. He spent his adolescence in Tremosine, a small village perched above Lake Garda, in contact…

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Mattia Baroni was born in Riva del Garda on 11 February 1987. He spent his adolescence in Tremosine, a small village perched above Lake Garda, in contact with nature. His education is unconventional for a cook: he gained a diploma in electronics and telecommunications and went on to study computer engineering, until he decided to interrupt his studies and follow his dreams. Among them, travelling to discover places and cultures as different as possible from his own. He began a period of his life combining travel with work, at last as a cook, first in Australia, Switzerland, the UK and Italy. Although he has worked in important establishments such as Villa d’Este, The Wolfies, The Roof Gardens and Sissi, from which he learned a great deal, he describes himself as self-taught because of his strong inclination to study. His role lies halfway between **chief R&D** (research and development) and the conventional chef de cuisine. Research takes up a large part of his culinary organisation, which led him to found, together with Gregor Wenter, the **La-FuGa movement** and to structure work in the kitchen in a singular way. Between research projects with established bodies and collaborations with industry and crafts aimed at developing and producing sustainable products, he runs the gastronomic offering of the renowned hotel and restaurant **Bad Schörgau**.