Massimo is an accomplished chef who has been trained in some great kitchens, whilst working in some of the finest establishments in London and abroad. After graduating from Catering School in 1998 in Casago, near Lake Como, he worked for 3 years in Promessi Sposi Restaurant, an excellent local restaurant, specialising in fish dishes and local cuisine. He moved to Gstaad in Switzerland, where he worked at the Rialto Restaurant and Grand Park Hotel (5*).

In 1994, Massimo joined Harry’s Bar under Alberico Penati, where he first saw the potential of Italian regional cuisine and the challenge of reproducing these dishes in a restaurant environment. His career has included employment at the Dorchester (1997) and Grosvenor House (1999), after which he joined Claridges (2001) to open Gordon Ramsay’s first Hotel Restaurant, and stayed there for 2 years. Since then, he has been consultant in a number of places, including Floriana, Sartoria and Drones.

At Enoteca Turi, Massimo has been entrusted with the task of raising the standard to an even higher level. He has found the right environment to use his knowledge and many skills. He shares Giuseppe’s passion for regional Italian cuisine, and loves the challenge of reworking dishes that are unique to the culinary heritage of each region for a fine dining experience. Since he started, in September 2008, he has achieved some fantastic results with increased customer satisfaction and excellent feedback from regular diners.

In Massimo’s words:

“I enjoy the changes that seasonal menus bring, and the wide variety of ingredients available; this stimulates me to research the regions I am less familiar with, in order to recreate and sometimes reinterpret a local culinary traditional dish. I believe that with Giuseppe’s strong southern Italian influence, we are ideally suited to work together to create a wonderfully authentic Enoteca, representing the many diverse regions of Italy.”