The Team at Pétrus

Born in Paris and growing up in Toulouse, Orson has a degree in mathematics. After helping a friend in the kitchen, he never went back to his original career plans and instead, went on to gain a cooking degree in Toulouse.

Working under Paul Walsh as Senior Sous at City Social was a career-changing opportunity for Orson, which was followed by his first Head Chef position at Le Pont de la Tour. As a chef, he is inspired by Frederic Anton’s food presentation and Matt Abé's commitment and dedication to the industry.

Orson loves everything about his job. From the food creation, leading and nurturing his team, discovering new things every day; you can never stop learning; you can always be better. When he is not in the kitchen, Orson spends his time off with his family, from playing Barbie to teaching times table. Of course, he also teaches them how to cook alongside his wife, who is a Pastry Chef.

Matteo’s love of hospitality started at a young age in the Italian mountains, where he spent his summers working at his uncle’s Chalet, preferring to serve guests over finishing homework. His passion for great service, along with his appreciation for renowned chef Gualtiero Marchesi, inspired him to pursue a career in fine dining.

Upon finishing hospitality school in his local city of Brescia, he started working at a small restaurant in Como where he was the sole front of house team member. The restaurant was given its first Michelin star a year after he started.  

He then moved on to the idyllic Splendido Hotel in Portofino, where he stayed for four seasons, perfecting his skills in service.

Since then, his professional journey has taken him to London, where he’s worked at a number of prestigious restaurants, including Claridge’s Mayfair, which also received a Michelin star with Matteo on their team, and the 3 Michelin starred Alain Ducasse at the Dorchester.