Sorry, you need to enable JavaScript to visit this website.

Matteo Ferrantino

Chef

Hamburg might not seem like an obvious backdrop for a Mediterranean fine-dining destination, but Matteo Ferrantino has turned it into one. At Bianc, his two-Michelin-starred restaurant in HafenCity, Ferrantino channels the spirit of Southern Europe with a daring, contemporary twist. Every plate tells a story—of his roots in Puglia, his culinary adventures across the globe, and his fine-dining vision.

Chef Matteo Ferrantino.
Matteo Ferrantino.

The Expert

Ferrantino’s connection to food runs as deep as the olive groves of his Italian hometown. Born in Mattinata, a coastal village in Puglia, he stepped into the kitchen at 11 years old as a pizza chef assistant, standing on tiptoes to reach the counter. After honing his foundational skills at the Hotel Institute in Vieste, Ferrantino left Italy at 18 to begin an international culinary journey. His first stop was Mallorca, where a fateful encounter with Roland Trettl introduced him to the artistry of fine dining and sparked a passion that would shape his career.

His path led him to Austria’s Hangar-7, where he worked alongside industry legends Eckart Witzigmann and Trettl, sharpening his technical skills and expanding his creative boundaries. From there, he embarked on a whirlwind tour of global kitchens, gaining inspiration from stints in Tokyo, Mexico City, the Maldives, Chile, and California. The turning point came in Portugal, where Ferrantino spent over a decade at Vila Joya under Dieter Koschina, first as Sous Chef and later as Head Chef. Here, he perfected his signature approach: vibrant Mediterranean flavors infused with precise European techniques.

In 2018, Ferrantino realized his long-held dream of opening his restaurant. Bianc—named in Puglian dialect after Mattinata, the ‘White Butterfly’ of Gargano—is as much a tribute to his roots as a showcase of his culinary evolution. Designed by architect Julia Erdmann, the space captures the essence of an Italian piazza, blending flowing white drapery, warm tones, and an open kitchen inviting guests into the action's heart.

At Bianc, Ferrantino offers two tasting menus that reflect his creative philosophy. ‘Emotion’ highlights seafood with dishes like red prawn and a refreshing herb granita dubbed ‘Mediterranean snow.’ ‘Garden,’ a vegetarian menu, delivers equal finesse with courses that elevate seasonal produce into works of art. Each meal begins with playful amuse-bouches and ends with intricate petits fours, creating a seamless sensory journey.

For Ferrantino, cooking is more than technique—it’s about evoking memories and forging connections. Every dish at Bianc weaves a narrative that feels both personal and universal. Despite Hamburg’s northern chill, he brings the warmth of the Mediterranean to life by pairing local German ingredients with imports from Italy, ensuring every bite reflects his dual commitment to authenticity and innovation. In just a few years, Bianc has earned its place among Europe’s elite fine-dining restaurants.

Read more

Latest