Some chefs are content to stick to the classics while others restlessly push the boundaries of taste and technique, making cooking a kind of art. Tavola’s newly appointed head chef Massimo Turano falls firmly into the latter category.
Chef Massimo has worked in cities across Europe, including Prague, Astana, Saint Petersburg, Milan, London, and Paris. He also worked at one Michelin-starred Restaurant Unico for two years. Wherever he has been working, for the past 10 years he has never stopped exploring new flavours and culinary concepts.
Chef Massimo is set to offer many new exciting dining experiences for Beijing diners now he has joined the Tavola team. As the kind of person who doesn’t have a “safety zone”, he jumped at the chance to work in Beijing. This is not Chef Massimo’s first time in Asia – he has also worked in Kazakhstan – but he hopes that working in Beijing will expand and enhance his appreciation of Asian ingredients. “I love wasabi, Sichuan pepper, and soy sauce, but I don’t want to randomly apply them to dishes unless it is absolutely necessary. Rather, I want to understand their flavour and what makes them popular.”Chef Massimo believes that food should be a channel through which to promote different cultures and help people appreciate more global flavours.