New York, NY


After cooking school, Chef Mathieu Palombino spent much of his teenage years apprenticing in restaurant kitchens in his native Belgium before working in fine dining restaurants in Brussels. He arrived in New York in 2000 and worked under renowned chefs such as David Bouley and Laurent Tourondel, furthering his classical French training. As chef de cuisine of BLT Fish, Palombino earned three stars in the New York Times and one Michelin star at the age of 27.
In the fall of 2008, Palombino opened Motorino in Brooklyn, his first personal venture. His Neapolitan -style pizzas were called “the best of a new generation of pizzas” by the New York Times, and Motorino continues to accrue accolades to this day - It features in The Bib Gourmand Michelin Guide, was awarded Best Pizzeria in New York by The New York Times, Best Artisan Pie by Time Out New York, Best New Pizza Joints in the City by New York magazine and as a Chefs Feed Winner of ‘One of the Best Things to Eat in NYC’, and has been featured on the Food Network and the Cooking Channel.
Thirteen years after his first success, Mathieu has opened three New York City locations and partnered with restaurateurs around the world. With thirteen pizzerias worldwide, you can find Motorino in two of the busiest neighborhoods of Hong Kong, along Jumeirah Beach in Dubai, or on a mountaintop in the Malaysian rainforest. Chef Palombino is known as one of the very best in the pizza business.