The Wordrobe gets up close and professional with Matteo Sargentelli, Head Pastry Chef at The Landmark London to talk about his classic, essential and methodical approach to creating world-class pastry delights
What inspired you to become a chef?
I believe it all started when I noticed as a child that with every special occasion was celebrated within our family with a nice cake, sweet or meal and was central to key memories and shared experiences. It made me realise the importance these creations carry for the people around the table and how they bring people together.
I also found it fascinating as a kid that I would envision myself making the cakes and bringing those things to my family when older so I followed that feeling and have never looked back.
Where did you train? Tell us more about your culinary background…
I started in a small 4* hotel in my hometown in Italy, as an apprentice where I learned my fundamentals in pastry. I moved to London four years later with the dream of living in a big city. Since then, I went from a small Italian Restaurant in Greenwich to the opening of The Oblix at the Shard in 2013, private members club in Mayfair, Alain Ducasse at the Dorchester and finally at the iconic Landmark London – a place I’ve loved from the first time I ever walked in.
What can guests expect from the pastries at The Landmark London?
As a classic British hotel in the centre of London, guests will find all their favourites but modern twists too. We take all the flavours our customers love and refine them with my Italian pastry techniques into elevated, delicate and delicious dishes and sweet treats.
What’s your favourite summer ingredient?
I do love Nectarines in the summer, the are so versatile and flavoursome.
Do you have an all-time favourite dessert?
I will always have a Tiramisu when I see one. It’s the Italian in me..
Do you have any culinary role models?
In hospitality, most of us are influenced by the big names that created and shaped the industry and of course through social media but I have been lucky enough to have great teachers and mentors in my career too.
I will mention Jurgen Willems, Head Pastry chef of The Oblix at The Shard in 2013 , who sadly passed away a few years later. He taught me how to be a Pastry Chef from A to Z, how to take pride in my job and selflessly shared all his knowledge with me. The second role model is Jean Philippe Blondet at Alain Ducasse, The Dorchester. He taught me the importance of perfection, consistency and discipline whilst also being a great and empathic leader.
What advice would you offer to aspiring chefs?
Work hard, stay humble, and soak up as much as possible. Your first few years in the kitchen are the most demanding but also the most vital. You build your foundational knowledge, your confidence and lay the groundwork for everything you will achieve later.
Describe your cooking style in three words
Classic. Essential. Methodical.
What’s next on the cards?
We have a few exciting projects that we working on for the rest of the year. To start, this summer we are going to have a beautiful collaboration with a gin brand for our afternoon tea and a french-inspired themed menu at our stunning Champagne Bar – both perfect for the summer.
