Electrolux Ambassador and chef, Massimo Mele, was born in Tasmania, then raised in Naples, Italy, where his culinary journey began. Massimo spent his late teen years working in Hobart’s best restaurants where he completed his apprenticeship under chef, Roberto Castellanni, at the prestigious Donovan’s Restaurant in St Kilda, Victoria. He was named ‘Apprentice of The Year’ in 1999 at the Restaurant & Catering Awards.
In 2004, Massimo returned to open Mud Bar and Restaurant in Launceston, which received a prestigious Chefs Hat and numerous industry awards. He also won the People’s Choice Award at Appetite for Excellence. Massimo has been the Executive Chef of the Hugo’s Group in Sydney and Executive Chef for La Scala on Jersey Restaurant & Cocktail bar in Woollahra, Sydney.
Massimo now resides permanently in southern Tasmania, with frequent trips across the country to participate in some of Australia’s most prestigious food festivals and events.
Most recently, he has 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.