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.

After a time as the executive chef of the Hugo's group in Sydney, Massimo is now the Executive Chef for La Scala on Jersey Restaurant & Cocktail Bar in Woollahra, Sydney. Massimo delivers his modern take on the originals as well as traditional Italian dishes.

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 describes La Scala on Jersey as a place for every occasion: a romantic meal, a casual dinner with friends and family or even to pop in for a drink and some antipasto at the bar.
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