The Chef’s Table Chef Matteo Caboni at Le Bar, Palm Beach

A chef’s culinary beginning often shapes their entire relationship with

food, and for many chefs, it’s the early experiences that inspire

a lifelong commitment to celebrating all there is of life, with

food. Such beginnings, when graced with a robust gastronomical

presence can transform food into a powerful symbol across cultures, transcending

its role as mere sustenance to become an embodiment of identity, tradition,

community, love, and of course, power.

For Chef Matteo Caboni, beginning his journey on the idyllic island of Sardinia,

surrounded by family, food, and tradition, allowed him to realize all of this, but

especially, for Chef Matteo, his origins made food’s power to connect, and create,

and inspire, omnipresent.

Growing up in the rich traditions of Italian heritage, with an aunt who managed

a small, family-run hotel called Piccolo Hotel, located right by the beach, Matteo

spent his summers helping out in every department — from housekeeping to the

bar, but what was most memorable to him, and the place he first fell in love, was in

the kitchen.

It was here that he discovered his deep passion for the culinary arts, drawn not

just to the food, but to the creativity and design involved in every dish. Though

initially torn between pursuing a career in Architecture and Design or becoming a

chef, he ultimately embraced his culinary calling — a decision that reflects his belief

that being a chef is not only about cooking but also about designing memorable

experiences with one’s hands. And so he has, actually traveling the world, making a lasting

impression on those fortunate enough to savor his work. Chef Matteo

Caboni’s impressive culinary career has taken him to several world-renowned

establishments, each contributing to his evolving expertise and

distinctive culinary style, that has provided him with a wealth of diverse

culinary techniques, an innovative approach to ingredients, and a

deep respect for tradition. From Italy, to France, Spain, Denmark, and

Greece, his global fusion of gastronomical experiences, all have pointed

him to his current role as Executive Chef at Le Bar, Palm Beach.

After honing his skills as an R&D Chef for an Italian fine dining

restaurant group in Miami, Matteo received a life-changing offer from

Le Bar, and the proposal to join one of the notably finest establishments

in Palm Beach, with owner and visionary, Ann DesRuisseaux, at

the helm, the offer was one Matteo couldn’t resist, and he immediately

said “yes.”

At Le Bar, Chef Matteo brings his Italian heritage to life with a

menu that masterfully balances tradition and innovation. Honoring

the culinary traditions of Italy while incorporating contemporary

influences, each dish tells a story of craftsmanship and passion.

Chef Matteo’s artistry shines through offerings like Tagliolini alla

Nerano, a delicate harmony of fried baby zucchini, zucchini blossoms,

and Parmesan sauce, or the rustic elegance of Cavatelli di Ricotta with

fava bean cream, crispy guanciale, and Pecorino.

For seafood lovers, the Chilean Seabass alla Pizzaiola, topped with

pizzaiola sauce, crispy olives, and capers, reflects the Mediterranean

vibrancy Chef Matteo celebrates. Meat dishes like the Lamb Scottadito,

served with cauliflower cream and truffle sautéed spinach, and the luxurious

Beef Tenderloin, paired with truffle potato millefoglie, present

a sophisticated interpretation of classic flavors we all know and love.

Nestled in the heart of Palm Beach Island, Chef Matteo doesn’t just

cook food, and Le Bar doesn’t just serve food, together they curate an

experience. The vibrant supper club atmosphere is the perfect backdrop

for Chef Matteo’s creations, combining the best flavors of the past

with authenticity, precision, and a modern edge. At Le Bar, with Chef

Matteo, dining transcends the plate, offering guests an unforgettable

culinary journey.

HOW DID YOUR CULINARY JOURNEY BEGIN?

My culinary journey started when I was 16, I remember my aunt was

managing a Hotel in my Island, called Piccolo Hotel, which in

Italian means little. In fact, it was little, and located right on the beach,

in Sardinia, a beautiful escape to stay and relax. Every summer I would

go and help in every department. From housekeeping, to the bar, and

finally into the kitchen. I was amazed from the rhythm of the hospitality

business, and I found the rhythm in the kitchen was my favorite. So when I’ve finished high school, in Tourist and Economy, I was undecided if I should continue my studies in Architecture & Design, or

go back in the kitchen and be a Chef…I guess we know now the answer.

Even though I decided to be a chef I do believe my work in the

kitchen is similar to architecture and design work. With my own hands,

I use food to create and design dishes, that are beautiful to look at.

WHAT BROUGHT YOU TO LE BAR?

I was working in Miami, as a R&D Chef for an Italian fine dining

Restaurant Group, when Antonio Mellino, Patron Chef from ‘Quattro

Passi’ in Nerano (Italy), a beautiful 3 Michelin Star Restaurant in

Amalfi coast, called me and propose me to be his right hand in his new

project, at Le Bar. I said “yes” right away. Having the opportunity to run

a fine dining restaurant in the heart of Palm Beach Island, and mentor

a 3 Michelin star chef doesn’t happens everyday. Especially when the

restaurant is owned by one of the best, Ann DesRuisseaux, the offer

was one I couldn’t resist, and I immediately said “yes.”

WHAT ROLES DOES YOUR HERITAGE PLAY WHEN IT COMES TO FOOD?

I think is important to give traditions the right value, because they

are very significant to me, and my work. Everything I’ve learned since

the first time I stepped in the kitchen, is all part of my work.

I use every detail I have ever learned when I develop recipes and

prepare food, even the smallest detail can be very important at the end

of the day. I try to remember all of it and apply the old techniques to

the newest, in my cuisine.

I’m now more focused than ever, creating old recipes with a twist

of modernity. After all, why change something that already works

perfectly? You can just elevate it using the best ingredients, and maybe

sometimes adding your touch.

ARE THERE ANY NEW FOOD TRENDS OR INGREDIENTS THAT EXCITE YOU RIGHT NOW?

I’ve always been curious to try new foods, and dishes, recipes. I remember

few years ago it was my dream to work in a famous restaurant

in Denmark called Noma. Noma was the best restaurant in the Top 50

Best Restaurant in the world for 6 times, so I’ve started to read all the

books, study the recipes, understand the fermentation world and how

food can change with it.

And here’s a fun fact, after all my studying, I received the opportunity

to be part of their team and I worked there for a while, trying out all

their amazing techniques.

Today, I am interested in plant based foods, after spending some

time at Eleven Madison Park. I understand the power and importance

vegetables and plant foods can have and I like to reach for them when I

develop new dishes.

IS THERE A SIGNATURE DISH THAT REPRESENTS YOUR CULINARY STYLE OR PHILOSOPHY?

I would say that I love traditions when it comes to food and recipes.

I came from a place rich with them, from the culture to the culinary,

so for me is important respect traditions. But I’m also aware that with

the new techniques and new trends we have in the culinary world right

now it is possible to modify and elevate traditional foods and recipes

to another level. Anytime I cook traditional foods and recipes, and do a

little more with it, it is exciting and is my favorite thing to do.

All of the dishes on our menus at Le Bar are part of me and my

history and I hope they bring back memories for people. People who

love food believe food is evocative, and my style is to make people feel

good when they are dining.

PEOPLE WHO LOVE FOOD BELIEVE FOOD IS EVOCATIVE.

WHEN WAS THE FIRST TIME YOU FELT AN EMOTIONAL REACTION TO FOOD?

When I was a child I grew up going every Sunday going to my

grandma’s house for the “family reunion.” And I have this memory

of my grandma cooking tomato sauce, from scratch. I still remember

thesmell of her tomato sauce and how good that made me feel. And, of

course, I think I will never make a better sauce than my grandma used to make.

Having spent a lot of time working in kitchens around the world,

you see a lot of new ingredients, new combinations of ingredients and

flavors, and sometimes when you try something new your palate just

turns on, making it impossible to forget. For me, today, every time I try

new food, I have an emotional reaction, from the simplest foods to the

most complicated.

WHAT’S THE MOST REWARDING PART OF BEING A CHEF FOR YOU?

Working in the kitchen is so much more than people realize- it’s not

just about being in front of the fires and making something delicious.

We make so much more. When you work in a restaurant, you create

a kind of family, a synchronism between the team, from the waiters,

and the chefs, and everyone working in between.

If you think about it, you spend more time at work than in your

other parts of your hobbies, at least is like that for me, or for many

working in this field. You share your life, your time, your jokes, your

personality, creating connections that stay with you forever.

For me, it’s important to transmit the passion I have to the team.

I want them to understand how much they matter- when the chef

manages every single ingredients, or for the waiters when they serve

and present food to guests. I want them to enjoy doing it, because only

in this way you can we deliver the best version of your food.

In the end, teaching, and helping my people grow and develop their

knowledges is the key to a building a successful restaurant and a great

team.

HEY CHEF, WHAT DOES YOUR TABLE LOOK LIKE?

My table always looks like a convivial table, no matter who sits at my

table, it becomes a celebration. I like to think food unites people more

than anything else, and it’s always fun to discover shared dishes across

cultures, even if they go by different names.

I’ve travel a lot during the past years, and one thing I always notice is

how often conversations with strangers from different countries always

begin with food. There is something very special that happens when

people from all over the world, that do not know each other at all, sit

down at the same table and they start talking abut what they love to

eat-whether it’s breakfast, lunch or dinner. When we talk about food,

it is like we speak the same language and everyone understands each

other. I truly believe through food, and sitting at any table, is one of the

most powerful ways to connect with people.