Massimo first started as a steward, then became a pasta cook, mastering the art of Roman cuisine. In 1990, he moved to the north of Italy as chef de partie, working at the “Grand Hotel Trieste & Vittoria,” a luxury hotel in Abano Terme. In 1992, he moved back to Rome and worked as a chef tournant at “Relais le Jardin,” a two-star MICHELIN restaurant with Chef Antonio Sciullo in the Hotel Lord Byron.
In 1994, after two years, he moved to Campania, following his love for the South, to “Don Alfonso 1890,” where he spent three years working with two-star MICHELIN-rated Chef Alfonso Iaccarino as chef tournant and pastry chef until opening the “Baby” of Don Alfonso in the Aldovrandi Palace Hotel in Rome. The next year, the team achieved a one-star rating in the MICHELIN guide. Don Alfonso taught Massimo the love of ingredients and the importance of living in harmony with Mother Nature. During his tenure at Baby, Massimo had the opportunity to travel and spend four months in the pastry kitchen of Le Louis XV Alain Ducasse à l’Hôtel de Paris in Monaco.
In February 2001, Massimo accepted a position as the Executive Chef at the legendary Roman restaurant, Harry’s Bar, where he matured his culinary skills, achieving Three Forks on the Gambero Rosso Guide in 2006 and a MICHELIN One Star. In December 2006, Massimo began traveling in the Middle East and Southeast Asia, working for Hyatt & Conrad Hotels, with a brief stop back in Sicily in 2008 to open La Plage Resort in Taormina, in front of Isola Bella. In 2009, Massimo joined Ferrari Spa to open the first Ferrari theme park, “Ferrari World Abu Dhabi,” along with a 5-star hotel and the Paddock, leading a team of 220 chefs and stewards.
In 2011, Massimo moved to the United States, fulfilling a promise he made to his family. In March, he joined the Waldorf Astoria Orlando as Executive Chef, leading a team of 61 chefs and stewards in four acclaimed restaurants, including the five-diamond-rated Bull & Bear, serving distinctive cuisine.
Following his lifelong commitment to quality and excellence of service, in March 2014, Massimo joined Four Seasons Resort Hualalai, leading one of the company’s largest culinary operations in North America at one of the best resorts in the world.
Since day one, Massimo has strengthened his relationship with farmers and the community. He has been active with schools in nutrition education programs and charitable events. In his first year, Massimo launched the Food & Wine Hualalai Festival, “Chef Fest,” which elevated the F&B and culinary program of Hualalai to where it is today—Chef Fest is now in its third iteration.
In March 2017, Massimo joined Solage as part of the Auberge Resorts Collection in the iconic Napa Valley, following his lifelong commitment to respecting ingredients and the terroir. At Solage, Massimo oversaw the culinary operations of Solbar, a 13-time MICHELIN-rated restaurant, as well as the boutique ultra-luxury resort, Calistoga Ranch.
In August 2018, Massimo joined Rosewood Hotels and Resorts to open the “one-of-a-kind” Rosewood Miramar Beach in Montecito, CA, under the exceptional leadership of Rick J. Caruso, the visionary Los Angeles developer. In February, Rosewood Miramar Beach opened its doors with four restaurants, bars, and 161 luxury rooms. During the pandemic, between March and May 2020, with the support of ownership, Massimo and his team provided more than 100,000 meals to communities in need.
In 2021, amid the pandemic, Caruso’s was featured in the discovery section of the MICHELIN Guide California Central Coast. The following year, in 2022, Caruso’s was awarded one star in The MICHELIN Guide California, as well as a Green Star for its sustainability program. That same year, Massimo oversaw the conceptualization, design, and opening of AMA Sushi at Rosewood Miramar Beach, which was selected for the MICHELIN Guide just three months after opening.
In 2023, Caruso’s retained its MICHELIN One Star and Green Star. On January 1, 2024, Chef Massimo became a partner in the MICHELIN Star and Green Star restaurant “Caruso’s” with Rick J. Caruso.
Massimo lives between Napa and Santa Barbara with his wife Danielle, their 15-year-old daughter Evelyn, and their 8-year-old son Enea.
