The kitchen collective at Acanto: where camaraderie shapes every plate
Chefs Fabrizo and Matteo lead a unified team whose shared passion and culinary expertise transform daily service into a celebration of craft and connection.
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Five figures in chef whites and black kitchen jackets stand shoulder to shoulder in Acanto’s kitchen, their uniforms embroidered with the restaurant’s name in crimson thread. The centre figure, in cream chef’s whites and a black headband, holds a plate of vegetables roasted to burnished perfection: tomatoes and purple eggplant arranged with herbs and golden potatoes. The warmth radiating from the group is unmistakable.
Fabrizio and Matteo, the chefs who guide this kitchen, do not work in isolation. Their approach centres on the collective: a team bound by years of shared memory, culinary ambition and genuine affection for one another. Every plate that leaves the kitchen carries the fingerprints of this unified vision, each member contributing technique, creativity and an almost tangible sense of purpose to the work.
The camaraderie visible in this photograph reflects a philosophy increasingly rare in fine dining. Rather than the traditional hierarchy of a single executive chef commanding from above, Acanto operates as an ensemble, where the skills of the entire brigade elevate what lands on the table. Dedication shows itself not through individual ego but through the seamless choreography of service, the precision of each cut, the timing of each course.
What distinguishes this kitchen is a commitment to craft that refuses compromise. The vegetables displayed here are not merely ingredients; they are the foundation of a culinary conversation between the team and their diners. The brightness of the tomatoes, the depth of the eggplant, the herbaceous detail: these speak to sourcing, technique and an unwillingness to serve anything that does not meet an exacting standard.
For those seeking to understand what drives a restaurant of genuine excellence, the answer often lies not in a single name but in the quiet professionalism of the people who arrive each day ready to create something worthy of the plate.
Imagery courtesy of Acanto (@principesavoia).