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Massimo Di LucaBeginning his culinary career in Switzerland, Massimo gained experience in a number of five star establishments from 1979 to 1983. Following this, he was appointed Sous Chef at the esteemed Dorchester Hotel in London, with Anton Mosiman as Executive Chef. He was also part of the team that was awarded two Michelin stars for the Terrace Restaurant in 1984. In 1986, Massimo returned to Switzerland to complete his Swiss Chef Certified Master Diploma and as Chef Garde-manger at the Richmond Hotel in Geneva. Leading a team of 15 people, he was responsible for the day-to-day operation of the Garde-manger including cold starters, salads, cocktail foods, butchery and fishmonger preparation. In 1998, Massimo returned to the family owned business Restaurant Canvetto Ticinese as the Executive Chef/Owner. He successfully re-established the traditional restaurant, including redesigning the menus and wine list and improved the quality control and operational efficiency of the restaurant. After completing his Swiss Chef Master Diploma in 1990, Massimo accepted the position of 1er Sous-Chef Banqueting at the Dorchester Hotel in London, working with Executive Chef Will Elsener. A major area of focus for Massimo during this period was the re-opening of the banqueting operation, which included 6 banquet facilities with a daily capacity of over 900 people. Following this, Massimo was appointed Corporate Executive Chef for Costa Cruise Lines in Genoa, Miami USA. His role was to manage and direct the food operation for a fleet of 10 ships, catering for an international clientele with a range of cruise itineraries including South America, northern Europe and world tours. He spent four years with Costa Cruise Lines before moving to Melbourne and accepting a position with Crown in 1996. Massimo joined Crown in 1996 as Executive Sous Chef and managed the planning of the opening of the Food and Beverage operation in the new Crown Entertainment Complex. This included the setting up of the entire kitchen, the coordination of the recruitment of all kitchen employees for the opening (including 460 chefs), developing the food concepts for over 20 restaurants and banqueting, the purchasing of all operating equipment and chinaware and the development of a kitchen manual. In 2001, Massimo was promoted to Director of Food Operations, Food & Beverage at Crown, responsible for all food aspects of the Food and Beverage operation, consisting of 17 restaurants, 8 snack bars and the banqueting operation, including the prestigious Palladium at Crown. 2003, Massimo was appointed Executive Chef for the RACV City Club in Queen Street. As Executive Chef, Massimo is responsible for the design and implementation of all new menus and commissioning of kitchen facilities and equipment throughout the Club, which has 8 restaurants and bars, as well as extensive conference and events facilities. In developing the plan to accomplish these projects, Massimo managed the allocation of resources, defined goals and contingencies and supervised the ongoing training of a team of 61 staff. The project included the development of the kitchen manual, product and supplier selection, banquet menus and costing, establishment of a recipe database menu photo album, food safety, training and induction and recruitment of 48 chefs and 13 stewards. Purchase, delivery, distribution and commissioning of the kitchen equipment, including chinaware, glassware, cooking stations and buffet layout for all outlets. Concurrent with this planning was ensuring the smooth transition from the existing RACV Club facility at 123 Queen Street, to the new RACV Club complex at 501 Bourke Street. One of Massimo's major responsibilities is the strategic development of the Food & Beverage department, from restaurant concepts to food trends. He is also responsible for the financial management of Food Operations and the implementation of all major food festivals held at RACV Club, including the celebrity chef and food and wine dinners.
Contact DetailsName: Mr. Massimo Di Luca
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