Massimo Falsini has been appointed executive chef for Rosewood Miramar Beach Montecito, which will open in late 2018 as the ultra-luxury collection’s third property in California. In this role, Massimo will be responsible for providing strategic direction to the culinary team and overseeing the hotel’s six restaurants and bars.
Massimo joins Rosewood Miramar Beach Montecito with more than 30 years of experience in the food and beverage industry working in top restaurants in Europe, the Middle East, and North America. Most recently, Massimo served as the executive chef at the Solage, part of the Auberge Resorts Collection in Napa Valley, where he oversaw the nine-time Michelin-Starred restaurant Solbar. Prior to this role, Massimo held positions as the executive chef at the Four Seasons Resort Hualalai and as the executive chef at the Waldorf Astoria Orlando. Before bringing his culinary talents to the United States in 2012, Massimo spent time in both the Middle East and Italy working as the executive chef at Ferrari World Abu Dhabi, the executive chef and F&B manager at La Plage Resort & Spa in Taormina, Italy, and the executive sous chef at the Hilton Abu Dhabi.
Massimo joined the legendary Harry’s Bar in Rome in 2002, and during his time at the helm of the kitchen, helped the restaurant to earn a Michelin Star. Prior, he spent time in other great kitchens in Italy such as Baby at the Aldovrandi Palace in Rome, where he worked alongside Chef Alfonso Iaccarino. Massimo began his career at a very young age at the iconic Roman trattoria Felice a Testaccio. He holds three certificates from Cornell University in Hospitality Management, Food & Beverage Management, and Executive Leadership.
“Massimo is both a leading force in the culinary sphere as well as a natural leader and innovator and we are thrilled to welcome him to the Rosewood Miramar Beach Montecito team,” said Radha Arora, president, Rosewood Hotels & Resorts. “We are confident that his incredible talent and passion will be pivotal in establishing the hotel as a leading culinary destination.”