MASSIMILIANO MASCIA Chef
Massimiliano works along side his grandparents Natale and Valentino, concentrating on the organization and management of the San Domenico kitchens.
He began working at just 14 years old: for five years while attending high school, he was always busy attending classes and working in the kitchens. Upon earning his diploma, he began to travel, with the aims of broadening his knowledge of raw materials, techniques, and various flavors.
Here we mention just a few of his important work experiences from these years: in Italy at Ristorante Vissani and at Ristorante Romano in Viareggio, in the United States at Osteria Fiamma in New York, and in France first at the Bastide Saint Antoine and finally in Paris at the multi-star court of Alain Ducasse at the Plaza Athené.
Today at the age of 30, Massimiliano represents the new generation of the restaurant and is also a symbol of our continuous tradition to innovate and renew while conserving our solid roots in Italian gastronomic tradition.