Mattia Pecis is an Italian chef born in 1996 in Clusone, in the Val Seriana area near Bergamo. After graduating from hospitality school, he began his professional journey in regional kitchens before joining the team of Carlo Cracco in Milan, where he spent several years refining his technical skills and developing a rigorous approach to contemporary cuisine.
He later continued his training in Alta Badia, working alongside Norbert Niederkofler, an experience that deeply influenced his sensitivity to sustainability, seasonality, and respect for local products. These formative years helped shape a culinary vision rooted in precision, balance, and a strong connection to place.
In 2021, Pecis was appointed head chef of Cracco Portofino, where he leads a project closely tied to the Ligurian territory, collaborating with fishermen, farmers, and small producers. His cuisine expresses a dialogue between tradition and modernity, emphasizing clarity of flavors and thoughtful creativity. In recent years, he has received important industry recognition and has been named among the most promising chefs of his generation, confirming his role as a leading voice in contemporary Italian gastronomy.
