Matteo Pertrudi is the owner of Atipico, an Italian restaurant based in Singapore.
He has also cooked for private dinners for billionaires and large corporate events.
Pertrudi said two simple dishes are always popular: bread and pasta.
This told essay is based on a conversation with Matteo Pertrudi, a private chef and owner of an Italian restaurant. Edited for length and clarity.
Before becoming a chef, I was an engineer and architect. I came to Singapore in 2001 to work in the construction industry. But I found this job too disconnected from people. If I designed a nice building, I would be featured in a magazine, but I couldn’t get in touch with the client.
I’ve always loved the concept of hospitality, and cooking is a part of that. Even when I was studying in Paris to become an engineer, I was always looking for that connection through food.
I started a small supper club in Singapore and it was well received. Eventually I started cooking for people I didn’t know and they enjoyed my work. I enjoyed the stress of trying to please others. It was still stressful, but unlike my job, it felt like a positive challenge.
I started receiving requests to cook and prepare cakes for office parties and weddings. My first foray into the luxury sector was when the general manager of the Italian luxury watch brand Panerai asked a friend for a recommendation, and they became my first clients for a corporate event.
After working as a cook on the side for a few years, I quit my engineering job and opened a restaurant in 2014 called Atipico, which means “not typical” in Italian. I think that sums up my story.
Since then, I have cooked for private events ranging from small, intimate dinners for two on a superyacht to large corporate events for 400 people. I also had the opportunity to cook for a Cambodian billionaire overseas and for the President of Singapore at an embassy event.
Bread and butter in a fine dining restaurant
In general, people like simple things when they’re done well.
Whether I was cooking at home or at a dinner party, my guests would often indulge in something as basic as bread and butter. There’s something so appealing about serving hot bread with good butter. Who doesn’t like this?
At events, guests often say, “I love spreads, but the bread and cake really stood out to me. I can’t find bread like this in Singapore. Where can I buy it?” And we explain that we make everything in-house.
I have always been good at pastries, breads, and other baked goods. Ever since I was a kid, I didn’t have access to a stove, so I fell in love with making desserts. It’s something close to my heart and I know it’s something special that people will enjoy.
In fine dining restaurants, it’s not just the food but the overall experience that matters, so I always prioritize freshness and careful presentation. Even something as simple as sliced bread can be great if the flavors are right. That’s why I always prepare my food on the spot, right in front of my customers, to ensure they enjoy the freshest experience possible.
Simple pasta is popular with guests
Although we strive to diversify our menu to suit every event for every guest, I have always appreciated the pasta, especially the handmade ravioli.
We found that wealthy customers often value simple things more than other customers. When traveling to places like Italy’s Amalfi Coast, they enjoy basics like seafood and vongole pasta, without fancy ingredients like truffles.
This surprised me, but in a good way, it aligns with my belief that the simplest things are the most fun. Sometimes you’ll be asked for a dish you tried on holiday, such as Italian lamb baba, but it’s not about how complicated it is, it’s about executing it well.
Wealthy customers are looking for experiences, taste, and the feeling of being transported back to the moment. Many Italian dishes are very simple, which resonates with them.
Depending on the dish, you can also serve caviar or truffle pasta, and if you feel it is appropriate, include these in the creative process. But I don’t think there’s anything too simple that it can’t offer. For example, let’s say you serve a dish with caviar, and then follow it with something simple. It doesn’t mean one is better than the other. Both cuisines have their place.
I’ve found that when cooking at home for wealthy clients, most people focus on the small details, such as how to set the table and how to welcome guests.
It’s always difficult to be creative and consistent, but I’ve enjoyed working with my clients because they’ve helped me grow and evolve my work. They inspire me to improve and inspire my creativity. The most valuable clients are the ones who truly understand my craft, and in a way we feed off each other’s experiences, it’s a mutual exchange.
Do you have a story to share about working around the wealthy? Email this reporter at lwee@insider.com.
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