Massimo Riccioli
Chef Alliance Member
Massimo Riccioli’s obsession with fish started as a child when his father took over the 200 year old restaurant La Rosetta in 1965 and created the first restaurant in Rome to serve fish daily as opposed to only twice a week.
Massimo would accompany his father to nearby fishing villages and choose the highlights from the catch of the day.
However, prior to finding his true vocation in the kitchen, Massimo’s first career was as a filmmaker. As a cameraman he travelled the world for four years, working with some of the great masters of the time; he believes that this experience has informed his method and creativity in the preparation of his dishes.
Following a successful temporary restaurant created in late 2009 for not more than 20 guests at a time, Massimo opened the eponymous Massimo Restaurant and Oyster Bar in London in late April 2011.
Offering a tasty burst of fresh Mediterranean flavours in the heart of London, Massimo’s culinary philosophy is not only to create classic dishes from the very highest quality, fresh and sustainable ingredients, but to also innovate by using every edible part of the fish.
To recreate the intimate, exclusive atmosphere of his temporary restaurant, Massimo also offers a Private Dining Room with kitchen, where the chef patron takes centre stage and cooks exclusively for up to 20 people.
RESTAURANT
