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Giannattasio

Massimo Giannattasio

Cibo Wine Bar

For Chef Massimo Giannattasio, the kitchen has always been his passion. Born and raised in Salerno, Italy, Chef Massimo’s culinary journey started at a young age in his family kitchen, helping his mother prepare traditional Italian meals with simple fresh ingredients. It was here he realized his true passion for Italian culture and cuisine.

Upon his graduation from the Salerno Culinary Institute, he spent the next few years travelling and working in restaurants in Northern Italy and throughout Europe. He soon became recognized for his extraordinary culinary talents and began tenure at Acero Rosso, a one star Michelin restaurant in Rimini, Northern Italy, where he was able to work under numerous distinguished chefs to finely hone his craft for Italian cuisine.

In 2002, Massimo’s journey led him to the United States and the prestigious area of Brentwood, Los Angeles where he worked as Sous Chef at Vincenti Restaurant. Touted by patrons as the best Italian eatery in Los Angeles, Massimo was able to create delicious, authentic cuisine from his homeland and share his enthusiasm for Italian culture. Soon after, Massimo accepted a position as Executive Chef at the esteemed Ago Restaurant, Miami, owned and operated by prominent restaurateur and Chef Agostino Sciandri and partner Robert De Niro. As Executive Chef, he has spent the last few years creating wonderful culinary masterpieces for notable celebrities and royalty alike.

Massimo’s passion, commitment and devotion to exceptional Italian cuisine make him an incredible influence in the Miami culinary industry and a tremendous asset to Cibo Wine Bar as Executive Chef

More about Massimo Giannattasio

What is your ultimate comfort food?I always gravitate towards pasta as a comfort door.If you weren't a chef, what would you be?If I were not a chef I would likely be in show business working on television as a host or presenter.What three things are always in your pantry?As an Italian I always have the following staples in my pantry - tomatoes, olive oil and pasta.If you could cook with anyone in the world, who would it be?I have had the pleasure to work with a number of chefs in the past 30 years, all of them have taught me something different.