At 65, Italian-born Chef Matteo Bissantii has found a second home thousands of kilometers away from where his story began. Before moving to Rwanda, he worked across Europe and the Middle East in Sicily, Strasbourg, Germany, and Dubai, building a career rooted in the traditions and mastery of Italian cuisine. Born in Italy, Matteo lost his father as a baby and grew up in a Catholic convent. That’s where he studied and lived for many years. He dreamed of going to university, but it was impossible because his family couldn’t afford to cover his school fees. To afford his stay, the young Matteo worked in the kitchen, washing dishes, chopping vegetables, and preparing meals to pay for his food, bed, and studies. “Becoming a chef was never something I planned, life simply led me there,” Chef Matteo begins, reflecting on a journey that started in humble beginnings. After finishing school, an unexpected opportunity changed everything. The church proposed that he join a cooking school which he accepted and that’s where his journey began. “In Europe, culinary education is demanding and deeply structured. It takes six years — three to become a cook, two to become a chef, and one to become a master. It’s like going to university,” he explains. “At first, I didn’t particularly enjoy cooking. But over time, as I learned to transform ingredients and create my own dishes, I fell deeply in love with the craft. Being a master chef is not just about cooking. It’s about guiding young people, inspiring them, and giving direction to the future of hospitality and gastronomy.” Italian cuisine, he says, is rooted in emotion and culture. “In Italy, food is family. Grandmothers teach mothers, and mothers teach their children. Every recipe carries history, love, and memory,” he explains “People often ask me whose food I prefer between my mother’s and my grandmother’s. I always say, my grandmother’s. Because when she cooked, she told stories — about the cucumber, the eggplant, the garden, the love behind every ingredient.” My mother cooked quickly; my grandmother cooked slowly, with love. That love is what makes food taste so special,” he added. For Matteo, that is the true difference between a cook and a chef. That says, a cook prepares food, but a chef transforms it. “A chef gives soul and emotion to the dish. The plate must fascinate not only the taste but also the eyes and the heart of the customer.” Moving to Rwanda When Matteo first arrived in Rwanda, he was immediately struck by something beautiful — a sense of warmth and openness. “In Europe, I tell people that Rwanda is a country of evolution. People here are eager to learn and grow. The young generation inspires me deeply,” he says. He sent his CV to several hotels and restaurants in Kigali, and Casamia Italian restaurant responded. That single opportunity brought him to Kigali. “I love this country — the people are kind, the air is fresh, the weather is perfect, and mostly I feel peaceful here,” he said. Now based in Kigali, Chef Matteo continues to share his expertise with young chefs and food lovers, blending authentic Italian techniques with the richness of Rwandan ingredients. Unlike many chefs who swear by a single favorite dish, Matteo’s palate is driven by emotion. “Every dish has its own story. “Some days I want pasta, other days, I want pizza, fish, or meat. Each recipe carries a piece of history.” At 65, Chef Matteo says Rwanda gives him new energy and purpose. “I want to stay here, keep cooking, share what I know, and grow with the people around me. This is my dream — to build something lasting, something made with love, where Italian passion meets Rwandan soul.” “Every ingredient that I use in preparing every dish is local. When you eat my food, you taste Italy through Rwanda. The technique comes from my tradition, but the ingredients come from this land. That’s the beauty — the connection between two cultures through food,” he said. Though he admits he’s still learning Kinyarwanda, Chef Matteo says he feels deeply connected to the people around him. He says Rwanda is not just where he works; it’s a place he respects deeply. “The people are kind, disciplined, respectful and full of life,” he said.
