The STARS return to Bacchus Restaurant - 2-Michelin-starred Chef Massimiliano Mascia to make his Australian debut at Bacchus
This October THE STARS RETURN
Head Chef from 2-Michelin-starred Ristorante San Domenico, Massimiliano Mascia to make his Australian debut at Bacchus in October
Continuing in the footsteps of his acclaimed uncle, master Italian flavour-maker Valentino Marcattilii Chef Massimiliano Mascia is set to impress for one week only in October when he makes his Australian culinary debut at Bacchus Restaurant, Brisbane.
Following the success of internationally renowned Chef Valentino Marcattilii’s residency at Bacchus Brisbane in 2018, this year his equally as celebrated nephew Massimiliano Mascia, will join Head Chef Massimo Speroni for five exciting, flavour-filled evenings over October 22 to 26.
It will be the first time Chef Mascia has visited Australia, and he is cooking exclusively at Bacchus.
The 2-Michelin-starred Ristorante San Domenico in Imola, northern Italy, has been the bastion of Chef Valentino Marcattalii until he handed the baton to his nephew, Chef Massimiliano Mascia in 2013
Like all chefs of note, Chef Mascia travelled the world gaining experience working in some of the most famed kitchens including at Osteria Fiamma in New York, at Bastide Saint Antoine and then at the multi-starred Parisian restaurant Alain Ducasse au Plaza Athenée in France, before returning to Ristorante San Domenico. Now 36, he brings to the revered kitchen a combination of knowledge passed down through generations of Italian chefs in his family, and the modern techniques learned from his experiences cooking around the world.
When Chef Mascia touches down in Brisbane for his residency at Bacchus in October, it will be a special reunion with Bacchus Head Chef Speroni, given Speroni also worked at Ristorante San Domenico under his mentor, and Mascia’s uncle, Chef Valentino Marcattilii as well as with Chef Mascia.
Chef Mascia will host five nights of special set dining experiences at Bacchus, commencing Tuesday October 22 through to Saturday October 26, inclusive. Bookings are NOW OPEN for this very limited dining experience, with a maximum of only 45 diners per sitting.
IS CHEF MASSIMILIANO MASCIA: Growing up with an amazing mentor
in his uncle Chef Valentino Marcattilii
, it was inevitable
that Chef Mascia would be drawn to a career in food. He began working in
kitchens at 14 to earn his alberghiero (hotel services-related) diploma.
After finishing school, he embarked on a journey across countries to further
his understanding of raw ingredients, technique, and flavour. These travels
took him from working in his home country of Italy at Ristorante Vissani
and Ristorante Romano di Viareggio, to the USA at Osteria Fiamma of New York,
and to France at Bastide Saint Antoine then at the multi-starred
Parisian restaurant Alain Ducasse au Plaza Athenée. Now in his 30s, Chef
Mascia has returned to Italy where his uncle has passed the torch of leadership
of Ristorante San Domenico.
Ristorante San Domenico opened in Imola on March 7, 1970. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (42 years ago), its second. The standards have never wavered. In its formative years the kitchen was run by Nino Bergese, known as the cook of kings, the king of cooks. It was Bergese who mentored Chef Marcattilii, who in turn mentored Chef Mascia. This is an exciting prospect for the future of Ristorante San Domenico, with the knowledge of the original Head Chef passed down to Chef Mascia guaranteeing some continuity combined with innovation from a new generation.
ABOUT BACCHUS AND CHEF MASSIMO SPERONI: Chef Speroni joined Bacchus direct from Ristorante San Domenico in 2017, bringing with him an extraordinary caché of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world. Bacchus is at home in Rydges South Bank, the premier lifestyle and cultural hotel in Brisbane and one truly embedded in the cultural, dining, sporting and corporate life of the city.
The Massimiliano Mascia Series @ Bacchus Restaurant, Brisbane
Tuesday October 22 - 5:30pm to 7:30pm or 8:30pm to 10:30pm The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit fours - $120 per person or $190 per person with paired wines.
Wednesday October 23 - 5:30pm to 7:30pm or 8:30pm to 10:30pm- The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit fours - $120 per person or $190 per person with paired wines.
Thursday October 24 - 5:30pm to 7:30pm or 8:30pm to 10:30pm - The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit fours - $120 per person or $190 per person with paired wines.
Friday October 25 - 6:00pm to 9:30pm - The Massimiliano Mascia 6-course experience, beginning with canapés in the Bacchus Bar - $200 per person or $310 per person including paired wines.
Saturday October 26 - 6:00pm to 9:30pm - The Massimiliano Mascia 6-course experience, beginning with canapés in the Bacchus Bar - $200 per person or $310 per person including paired wines.
Bacchus Restaurant, Brisbane, Australia
Head Chef: Massimo Speroni
Podium Level, Rydges South Bank, Cnr of Grey and Glenelg Streets, South Bank
Phone: 07 3364 0837 Email: firstname.lastname@example.org Website: bacchussouthbank.com.au
For more information, imagery, interviews and access please contact Kath Rose & Associates on 07 3357 9054 or 0416 291 493 or email email@example.com