Massimo Mele was surrounded by great food from an early age.

Born in Tasmania and raised in Naples, he helped his Nonna chop tomatoes for passata beneath the shadow of Mount Vesuvius. Massimo caught his big break at St Kilda’s renowned Donovan’s Restaurant. He then travelled and cooked around the world.

Today, Massimo has taken up the mantle of Food Director at one of Tasmania’s most prestigious venues, Grain of the Silos. He is also Culinary Director at Salamanca’s Peppina. Massimo works closely with the State’s seafood industry and its many passionate producers.