Massimiliano Sena

Chef Massimiliano Sena’s culinary philosophy is a profound synthesis of his Italian heritage and the rich French terroir, driven by a desire for authenticity, balance, and freedom. Born in Sorrento, steeped in the flavors of the sea and the zesty Amalfi lemons, he inherited his passion from his mother, a village restaurant cook. This strong foundation in traditional Italian cuisine informs his approach, which he describes as "a lot about feelings! Tradition and heritage mean a lot in my cuisine." He modernizes these traditions without betraying their essence, even learning from his team’s Sunday cooking rituals. Having trained globally, including in Italy, London, and Hong Kong, Chef Sena masterfully blends his roots with the gastronomy of his current location. His cooking at La Table de Courcelles is precisely "à mi-chemin entre la France et l’Italie," utilizing French techniques infused with an Italian sensibility. He prioritizes "simplicity and taste," believing that the true secret to success lies in achieving a perfect balance of flavors that allows the essence of the product to shine through. His overarching vision is to continuously improve, without ever denying his origins. Ingredient sourcing is central to his ethos, focusing intensely on local and seasonal produce. He champions the "meilleurs produits du terroir champenois," collaborating with local vegetable growers within a 15km radius and cultivating the Château’s own potager for an unparalleled freshness. This commitment extends to partnerships with regional beekeepers, reflecting a deep respect for nature and local producers. Beyond the plate, Chef Sena fosters a positive and stable team environment, considering the well-being of his brigade paramount to a restaurant’s success, and aiming to build a lasting culinary legacy at Château de Courcelles. He views hyper-localism and zero-waste as crucial, enduring trends, distinct from fleeting "noise" like AI-assisted menu development, which lacks the soul and passion essential to true culinary art. Chef Massimiliano Sena's signature approach is defined by an elegant fusion of French technical rigor and Italian generosity, consistently striving for a harmonious balance between taste and aesthetics. He meticulously develops dishes that are both "beau et bon" (beautiful and good), asserting that "the flavours must be in harmony with the aesthetics of the plates." His creative process begins with selecting exceptionally high-quality base products, followed by fundamental techniques that enhance, rather than distort, the ingredient's natural essence, often drawing inspiration from his childhood memories and the shared experiences of his local team. Technically, his cuisine embraces the precision of French culinary arts while retaining the heartfelt sensibility of Italy, incorporating elements such as the long, slow cooking methods for Italian ragoûts and the perfect "al dente" preparation of pasta. He maintains uncompromising standards for hygiene and ethical practices, exemplified by his commitment to avoiding food waste and eliminating plastic by refusing sous-vide cooking. His leadership style, characterized by positivity, humility, and curiosity, fosters an environment where continuous improvement is paramount. His most iconic dish, consistently cited as his signature, is the Langoustine prepared "autour d’un petit jardin de légumes de saison." This dish beautifully encapsulates his identity, symbolizing the meeting of sea and mountain—a direct reflection of his Sorrentine birthplace—and embodies his philosophy of combining his personal culinary narrative with the finest local produce.

Career

• Executive Chef at Widder Restaurant, Zurich

Mentored by Pino Lavarra, Giuseppe Guida.