Born and raised in Brindisi, Puglia, Chef Massimo Mancarella discovered his passion for food while watching his grandmother prepare classic Sunday family lunches. After mastering the basics of Italian cuisine at a hospitality institute, he traveled the world, honing his craft over ten years as a chef in Egypt, the Netherlands, and Spain. His desire to explore the history and culture of Italian cuisine led him to prestigious culinary training in Parma, where he gained a profound understanding of Italian culinary traditions. After working in several Michelin-starred restaurants, Massimo returned to his homeland, Puglia, where he now works as a private chef for events and luxury villas. His culinary philosophy, “Fill the head before the stomach,” emphasizes that every dish and ingredient has a story to tell, inviting diners to share in the narrative.