Massimo Mele's Profile

Massimo Mele was born in Tasmania and raised in Naples, where he was surrounded by great Italian food from an early age, watching his nonna, aunties and mother cook and prepare traditional Italian food. His family migrated back to Tasmania when he was 8 years old, where he worked in the family restaurant, La Bella Napoli.

Massimo spent his late teen years working in Hobart's best restaurants. In 1999 he was a National Finalist in the Nestle Golden Chefs Hat Award and was awarded Apprentice of The Year at the Restaurant & Catering Awards. He moved to Melbourne and finished his apprenticeship at the prestigious Donovan's Restaurant under Chef Roberto Castellani where he stayed for nearly five years.

In 2004, Massimo opened Mud Bar and Restaurant in Launceston and was named the winner of the 'People's Choice Award' at the Lexus Young Chef of the Year Competition. In 2006 he moved back Italy's south and worked in mastering his craft. He travelled to New York and Los Angeles for the G'Day USA promotion where he he headed up and managed a large team of chefs for the gala dinners which catered for 800 VIPs from around the world.

Massimo's food is simple Italian made with fresh seasonal ingredients and demonstrates how good Italian fare doesn't need to be heavy. Massimo's ethos of Tutti A Tavola – everyone to the table, is brought to life at La Scala on Jersey where the true Italian feasting and sharing style of dining is encouraged.

Massimo soon got his hands on the lot, hosting street feasts and guest appearances at specialty dinners – an extension of his business, Food by Massimo. He’s been named ambassador for the Audi Centre Hobart as well as representative of Electrolux Australia, Mutti Australia and Oz Harvest, a charity that provides food to vulnerable Australians.

Massimo now resides permanently in southern Tasmania with his wife, Kristy, and their young son, with frequent trips across the country to participate in some of Australia’s most prestigious food festivals and events. He has also taken up the mantle of Food Director at one of Tasmania’s newest and most prestigious venues, Grain of the Silos. The restaurant is dedicated to championing the state’s legendary seasonal produce, and under Massimo’s guidance, allowing the ingredients and the producers behind the ingredients to be the inspiration for every dish.
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