Head Chef: Matteo Giua, born in Germany, grew up in Sardinia within a family of restaurateurs. He initially chose to pursue marine science studies and moved to London at the age of 18. It was there, while working at Diomonforte, that he developed a passion for the culinary profession.
Matteo then returned to Bavaria, his birthplace, and spent eight years working in various Italian and French establishments. Notably, he worked at Osteria Da Paolo Franzoni in Winzenhohl, where he rose to the position of sous-chef. He subsequently secured his first head chef position at Vivere in Aschaffenburg, also in Bavaria. After this, he decided to return to culinary school, completing an apprenticeship at the French restaurant Schönbusch, located in the Bavarian nature reserve.
In 2018, Matteo embarked on a new adventure by joining the restaurant Anima in the 6th arrondissement of Paris. He spent two and a half years there before moving to Bordeaux to work as sous-chef under Louis Richard at the restaurant Pastel, which earned a Bib Gourmand in the MICHELIN Guide. A year later, he ventured out on his own and founded Brenti (meaning "belly" in Sardinian), a gastronomic restaurant in Espelette. Brenti was awarded two toques by the Gault & Millau guide.
Returning to Paris in June 2024, Matteo joined ASPIC as head chef. He presents a resolutely global cuisine, inspired by his many experiences.
Founding chef, manager and owner: former financier, Quentin Giroud left the financial markets to devote himself to his passion and study at the Ferrandi school in Paris. With his CAP diploma in hand, he trained in numerous kitchens including those of the Ministry of Foreign Affairs, Epi Dupin, Pirouette, Comptoir de Brice and the Clove Club (a two MICHELIN stars restaurant in London) before setting up his own catering service and home chef in London. Tired of only offering his cuisine to a small number of guests, he returned to Paris to open his own restaurant. ASPIC opened in 2016 and is its first restaurant.
Director/sommelier: passionate about wines who have worked at the biggest houses, Sébastien Fouillade arrived at ASPIC in 2019. He transformed the wine list, bringing in more than 100 references which he constantly renews. He has notably worked at the Maison de l’Amérique Latine, Les Elysées Vernet, Pavillon Ledoyen, Plaza Athénée, Lenôtre.
Pastry chef: talented and passionate technician, Antoine Rousseau arrived at ASPIC in 2022. He has an extensive training (pastry chef, chocolate maker, confectioner, etc.) and a perfect background (Stohrer, Des Gâteaux et du Pain, Le Marsan, Dalloyau, Mory Sacko at Louis Vuitton, Les Etangs de Corot.)
