MASSIMO DI LUCA

Beginning 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.

FAVOURITE DISH

Pan Seared Muscovy Duck Breast, Creamed Spinach, Pan Juices

Ingredients:

4 Duck Breasts 200gms (skin on)
Pinch Salt
800gms Spinach (picked and washed)

Serves: 4 People

Method:
Prepare the duck breasts, remove all sinew, score the skin 2mm deep, store skin side up with a dry cloth on top only.
Peel and remove the core from the parsnips, lightly cook in salted water until tender.
Using a heavy-duty frying pan, place the breasts in the pan, skin side down. Cook until crispy and golden brown (about 6 minutes). Turn over and place pan into a preheated oven at 200C for 5 minutes. Take out and rest the meat.
Drain the fat from the pan, add the port and reduce by ¾. Whisk in the butter. Do not boil. Set aside.
Brush parsnips with honey, place in hot oven for 5 minutes.
Add cream to the saucepan and reduce by ¾. Sauté the spinach with the garlic puree. When cooked, drain and add to the cream. Season and place in the middle of the plate. Place parsnips beside spinach.
Slice each breast into 5 pieces and place on top of the spinach.
Pour the sauce around the plate and serve.

SPECIAL FEATURE EVENTS OFFERED AT THE RESTAURANT

Cook Up A Storm

Cooking Class for Men to Impress

Learn how to whip up a healthy, easy to prepare meal that will dazzle your flat mates, friends and partners. Commence your class with a strength building ale in the Members Carbine Bar, then move into the Theatrette to learn quick and easy steps to impress even the most discerning critics. Aaron Savage, Club Bistro Chef de Cuisine will conduct the class. Then enjoy the meal you have just been shown in the Bistro before finishing back in the Members' Carbine Bar.

Venue: Theatrette
Time: 6pm AEST
Cost: $40 AUD per person

Members Progressive Dinner

Don't miss the unique opportunity to experience all the new RACV City Club has to offer at the Members Progressive Dinner. You will visit the Wine Bar, Bistro, Members Dining Room, Wine Cellar and Members Carbine Bar, where you will enjoy five magnificent courses for dinner, matched to a stunning range of wines from the Club's cellar. Eastside Jazz Trio will add to your enjoyment of this special evening.

Time: 6.30pm AEST
Date: Tuesday 4 th October 2005
Cost: $80 AUD per person (Includes 5 course dinner and wine)

ABOUT THE RESTAURANT

Dining at RACV City Club

The RACV City Club offers exclusive settings for breakfast, lunch, dinner and private functions.

Members Dining Room
Located on Level 1, the Members Dining Room is the signature restaurant of RACV City Club. Experienced chefs use the finest produce to create a modern Australian-style a la carte menu with French, Italian and Pacific Rim influences.

The Members Dining Room is open for:
Lunch: Monday to Friday from 12pm to 2pm (last orders) AEST
Dinner: Monday to Saturday* (From 6pm to 10pm) AEST

Henty Room
Enjoy great value lunches in the Henty Room located on Level 1. The carvery and appetising self-serve display makes the Henty Room ideal for members with limited time to dine.

The Henty Room is open for:

Lunch: Monday to Friday from 11.30am to 2.30pm AEST

The Bistro is open for:
Daily: From 6.30am to 10.30pm AEST

The Coffee Lounge is open for:
Daily From 7am to 11pm AEST

The Members' Carbine Bar is open for:
Monday to Friday 11am to 8.30pm AEST

Conference and Events Room
Located 17 storeys above Bourke Street, on the highest point in the CBD, is the conferences and events room. This enormous room has full-length windows on both sides, a spacious outdoor terrace and room for up to 400 people.

The function room is quite spectacular with views of Port Phillip Bay from one side, and to be up so high and have an outdoor terrace is truly unique and quite fantastic. This room is ideal for weddings and large corporate functions. Menus, table settings and other requirements can be tailored to suit the occasion.

Contact Details

Name: Mr. Massimo Di Luca
Position: Executive Chef
Business Name: Royal Automobile Club of Victoria, RACV
Address: Level 1, 501 Bourke Street, Melbourne Victoria 3000
Telephone: +61 3 9944 8151
Fax: +61 3 9944 8152
Email: massimo_diluca@racv.com.au
Web Address: www.racv.com.au