Massimo Falsini’s 25-year career has spanned Europe, North America, and the Middle East, Massimo enjoys nothing better than the transformation which takes place in the cooking process, and the evolution of each recipe to create an unparalleled end product.
- Certified Executive Chef from the American Culinary Federation
- Master Certificate in Food Service and Hospitality Management with focus on Financial and Marketing from Cornell University
- Executive Leadership Certification
- Certification in Serve Safe Instructor and Proctor
- Certified Plant Manager for Charcuterie preparation
Massimo began his career in the food industry at the age of 16 (1988) in a Roman icon Trattoria “Felice a Testaccio” a Michelin Bib Gourmand Rated restaurant, with Chef Antonello Colonna, first as a steward and as a Commis after. In 1991 he moved to North as Chef De Partie in “Trieste Vittoria” a Luxury Hotel in Abano Terme, where he spent 3 years working with a 2 stars Michelin Chef Alfonso Iaccarino. Until becoming the Chef tournant of “Don Alfonso” in the Aldovrandi Palace Luxury hotel in Rome. Here the next year the team achieves a one-star rating in the Red Michelin guide. Don Alfonso taught Chef Massimo the love for the ingredients and the importance of living in harmony with mother nature.
In February 2000, accepted a position as the Executive Chef at the legendary Roman restaurant, Harry’s Bar where he matured his culinary skills and finally was awarded One Star in the prestigious Red Michelin Guide in January 2006 while maintaining Three forks on the Gambero Rosso Guide.
In December 2006, Massimo start his Travelling in the Middle East and South East Asia working for Hyatt & Conrad Hotels with a brief stop back in Sicily to open La Plage Resort in 2008. In 2009 Massimo joined Ferrari SpA to open the very first Ferrari theme park in the world “Ferrari World Abu Dhabi” along with a 5-star hotel and the Paddock leading a team of 220 Chefs and Stewards.
In 2012 Massimo moved to the US following a long time made a promise to his family and in March 2012 joined the Waldorf Astoria Orlando as Executive Chef leading a team of 61 Chefs and stewards in four acclaimed restaurants including the five diamonds rated Bull & Bear serving distinctive cuisine made legendary.
Following his lifetime commitment to quality and excellence of service in April 2014 Massimo joined Four Seasons Resort Hualalai leading one of the largest culinary operations in North America for the company in one of the best resorts worldwide. Since day one Massimo had strengthened the relationship with farmers and the local community, he is active with schools for nutrition education programs and charitable events. From the very first year, Massimo launched Food & Wine Hualalai Festival “ChefFest” that brought the F&B and culinary program of Hualalai to the vision that is now with 3 consecutive successful editions.
From March 2017 Massimo joined the Solage part of the Auberge Resorts Collection in the iconic Napa Valley following his lifetime commitment to the respect of the ingredients and the terroir. At Solage Massimo was overseeing the culinary operation of Solbar a 13 times Michelin Star rated restaurant as well as the Boutique ultra-luxury resort Calistoga Ranch.
In August 2018 Massimo joined Rosewood Hotels and Resort to open the “one of a kind” Rosewood Miramar Beach in Montecito under incredible praetorship with Rick J. Caruso the visionary Los Angeles Developer. In February Rosewood Miramar Beach opened the door and the Culinary program which includes Caruso’s breathtaking beachfront fine dining restaurant has already made several headlines.
Massimo lives between Calistoga and Santa Barbara with his wife Danielle, daughter Evelyn, age 12, and son Enea, age 5.
I love action, transformation, and coaching, rather than a static figure of a Chef supervising a kitchen. I believe the Chef can transfer his product knowledge to the dish he prepares thereby sharing with the guest his character, sensibility, and technical capacity. Cooking is not just the process of preparing food by applying heat; but while we change its flavor, texture, consistency, and appearance, we give it something from our heart.
My cuisine comes from the gardens and the cliffs that overlook the sea and rise to the mountain, from a land of travelers, farmers, and aristocrats which make for an unparalleled eno-gastronomy.
I am proud to come from the “land of the myth”, from the poverty of the inaccessible areas, from the kiosk of the street food to the courts of the aristocrats who traveled around the world like my ancestors.
Let’s take a culinary journey together.