His native cuisine includes dishes that make generous use of vegetables, cereals like pearl barley, beans and lentils, and both meat and fish – arising from the culinary tradition of a region that has both “sea and mountains,” and guests at Kempinski Hotel Ajman can look forward to such influences in his cooking.
With a diploma as Chef Nutrizionista from the Istituto Alberghiero, Chef Massimiliano has worked in Italian restaurants in his homeland and several prestigious properties abroad, including working as a Commis de cuisine at the renowned Palace Hotel Gstaad in Switzerland and a Chef de partie at the Carre Arms Hotel and The Old Bakery Restaurant and Hotel in England. Chef Massimiliano also brings the finesse acquired through working at the Michelin Enoteca Ristorante Locanda del Bere, and at the Restaurant Locanda sotto gli Archi under the guidance of 2 Michelin-starred Chef Niko Romito.
When not cooking up traditional Italian delicacies, Chef Massimiliano leads an active life – swimming, playing football and tennis, cycling and travelling. “I love meeting people of different cultures. I think in this profession, you always have the opportunity to go around the world.” Chef Massimiliano’s adventurous spirit has brought him to the shores of Ajman where he is keen to work with the team here to run a successful kitchen. “A good chef in my opinion possesses experience, passion, and a love for the food and his job. He has to respect his team and co-workers as it is of utmost importance to try and help each other to make sure the guest in the restaurant is satisfied”. He adds, “A good chef should be able to help his team in matters of cooking and ingredients, and why not? even about life.”