Massimiliano Mascia

Known as 'Max'. Entered San Domenico kitchen at 14. After graduating, trained at Ristorante Vissani, Romano in Viareggio, Osteria Fiamma in New York, Bastianich in Friuli. Trained under Alain Ducasse in Paris and at Plaza Athénée on the Côte d'Azur. Signs territorial, essential, seasonal Italian cuisine — technique exalts raw material without overwhelming it.