In a tucked-away corner of Barcelona, where sleek countertops meet hazy whispers of terpene-rich air, Chef Matteo Quoiani is rewriting the rules—one infused dish at a time.
Honeysuckle Team
Honeysuckle caught up with the Roman-born culinary renegade during a Dismay sesh at Teriyaki, the city’s iconic speakeasy spot known for pushing boundaries in both taste and consciousness.
Matteo isn’t your average chef. “People ask me why I cook infused,” he says, “because I want to change the mentality. In Italy, when you smoke, you’re seen as a toxic person. But when you cook with it? You’re a genius. People love you.”
A medical patient with a prescription back home, Matteo uses his legal access not just for wellness—but for world-class flavor. “I take the medicine, I transform it into dishes. This is fine legally for me. But for the rest of the country, not so much.” That hasn’t stopped him. With a loyal base of private clients spanning the globe—from America to Thailand, Germany to France—his creations are quietly cultivating an international cult following.
“My dream is to open the first fully infused Italian fine-dining restaurant,” he declares. “And I want to get the first Michelin star for infused cuisine.”
That’s not just wishful thinking. Matteo’s résumé includes stints with two and three Michelin-starred chefs. “I learn more every day,” he says, eyes gleaming with fire and focus. “It’s not just food. It’s alchemy.”
Though he began as a flower lover, Matteo now prefers extracts—especially rosin—for cooking and personal exploration. “The taste, the smell… It’s pure,” he says. “Hash is art.”
But maybe what sets him apart most is his fearlessness. “In this industry, not many people put their face on it. I do. Always. I speak at protests, I go to Parliament in Italy. I fight for legalization, for medicine, for our future.”
At Teriyaki, surrounded by chefs, extract artists, and the unmistakable aroma of purpose, Matteo is more than just a cook—he’s a movement in motion.
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