Born in Rome in 1992, Matteo Taccini was executive chef of ConTanima (Parkhotel Laurin, Bolzano) and now, with Luigi Senese, helms UMA in Rome, building one-ingredient dishes around live fire, ferments and ethical sourcing.
A Roman raised at his family stove, Taccini attended the ALMA – International School of Italian Cuisine, absorbing Gualtiero Marchesi’s teachings. After graduation he moved through cutting-edge kitchens: Enigma and Tickets in Barcelona** with Ferran and Albert Adrià, Il Pagliaccio ** and Imàgo * in Rome.
In 2020 he arrived in South Tyrol as executive chef of ConTanima at Bolzano’s Parkhotel Laurin, offering seasonal menus that paired small-scale Alto Adige produce with low-impact preservation: herb garums, fruit pickles and a list that changed monthly.
Between May and July 2022 he starred in the “Chefs Under 30” series at Torre – Fondazione Prada and Care’s – The Ethical Chef Days, showcasing zero-waste menus and reflections on biodiversity and social sustainability.
In July 2024 he and boyhood friend Luigi Senese opened UMA in Rome’s Appio Latino district: 20 seats, open fire and one core ingredient per course (carrot, mackerel, onion) presented in multiple textures via grilling, fermentation and distillation. Media dubbed them “a young team with global credentials.”
