About Matteo Zamboni

Matteo Zamboni was born and raised in Serle, a small town in the north of Italy province of Brescia. Matteo started his career in the hospitality business at the age of thirteen working in a local restaurant as a waiter.

After completing five years of hospitality school, Matteo travelled with the goal of learning the tricks of the trade from the best chefs around the world. Matteo's career covers numerous Michelin star restaurants, having worked at some of the most prestigious restaurants in Italy such as the three star La Pergola in the Waldorf Astoria and the two Michelin star Ristorante Cracco in Milan.

At the beginning of 2009 Matteo had the honour to cook for the Royal family of Qatar. During the same year, Matteo moved to Tokyo to work at the three Michelin star RyuGyn, an experience that heavily influenced his commitment and passion for respecting the ingredients.

At the end of 2009 Matteo moved to Australia where he immediately fell in love with the culture and the lifestyle to the point that he now calls Sydney home. Soon after moving to Australia, he became the sous chef at the two hatted Ormeggio at the Spit and later the head chef at the iconic Pilu at Freshwater. His final role before taking the helm of Civico 47 was as Executive Chef at Jonahs.