Continuing in the footsteps of his acclaimed uncle – master Italian flavour-maker Valentino Marcattilii – Chef Massimiliano Mascia is set to impress for one week only in October when he makes his Australian culinary debut at Bacchus.
Following the success of internationally renowned Chef Valentino Marcattilii’s residency at Bacchus Brisbane in 2018, this year his equally as celebrated nephew Massimiliano Mascia, will join Head Chef Massimo Speroni for five exciting, flavour-filled evenings over October 22 to 26. It will be the first time Chef Mascia has visited Australia, and he is cooking exclusively at Bacchus.
The two-Michelin-starred Ristorante San Domenico in Imola, northern Italy, has been the bastion of Chef Valentino Marcattalii until he handed the baton to his nephew, Chef Massimiliano Mascia in 2013.
Like all chefs of note, Chef Mascia travelled the world gaining experience working in some of the most famed kitchens including at Osteria Fiamma in New York, at Bastide Saint Antoine and then at the multi-starred Parisian restaurant Alain Ducasse au Plaza Athenée in France, before returning to Ristorante San Domenico. Now 36, he brings to the revered kitchen a combination of knowledge passed down through generations of Italian chefs in his family, and the modern techniques learned from his experiences cooking around the world.
When Chef Mascia touches down in Brisbane for his residency at Bacchus in October, it will be a special reunion with Bacchus Head Chef Speroni, given Speroni also worked at Ristorante San Domenico under his mentor, and Mascia’s uncle, Chef Valentino Marcattilii as well as with Chef Mascia.
Chef Mascia will host five nights of special set dining experiences at Bacchus, commencing Tuesday October 22 through to Saturday October 26, inclusive. Bookings are now open for this very limited dining experience, with a maximum of only 45 diners per sitting – secure your spot here.