Chef Massimiliano Mascia works alongside his grandfather Valentino, concentrating on the organization and management of the San Domenico kitchens. He represents the new generation of the San Domenico restaurant, as well as a sign of continuity in innovating while preserving solid roots in the Italian gastronomic tradition.
His journey began when he was just 14 years old: for 5 years, until he graduated from the hotel management school, he alternated his presence in the kitchen with his studies and, after finishing school, he began his travels with the aim of expanding his knowledge of raw materials, techniques and flavours. In the United States he understood the importance of work organisation. In France he deepened his knowledge of cooking techniques and perceived the great value of gastronomic history and culture. In Italy he carefully studied the raw materials, a raw material that has no equal in the world in terms of quality.
His CV includes Italian experiences at Ristorante Vissani and Ristorante Romano in Viareggio, American experiences at Osteria Fiamma in New York and French experiences, first at Bastide Saint Antoine and finally in Paris at the court of the multi-starred Alain Ducasse at the Plaza Athenée.
