About Norberto Piattoni
Norberto Piattoni was born in Federación, Argentina—where he trained with renowned Argentine chef Francis Mallmann. Norberto worked as head chef for four seasons at Mallman’s much-lauded Restaurant Garzon in a romantic Uruguayan ghost town. In 2014 he moved to San Francisco to sous-chef at Bar Tartine, where he became passionate about natural fermentation and an eastern European style of preserving and cooking. In 2017, he opened acclaimed neighborhood restaurant, Mettā, in Fort Greene, Brooklyn, serving a locally sourced seasonal menu cooked entirely with fire. Norberto’s approach to cooking is centered around sustainability. Piattoni is dedicated to finding creative solutions to utilize all parts of the plant/animal when cooking, thus eliminating waste and repurposing ingredients whenever possible. Piattoni procures local produce at its peak and employs fermentation techniques of brining and pickling to make ingredients last through the leaner months.