Organisation
The Ritz-Carlton Millenia Singapore
Description
As Executive Chef of The Ritz-Carlton, Millenia Singapore, Chef Massimo Pasquarelli is responsible for overseeing the 608-room hotel’s restaurants, in-room dining, banqueting and offsite catering operations.
In 1992, after completing three years of Restaurant and Catering School at the Culinary Institute, Chef Massimo embarked on an apprenticeship at 2-Michelin star San Domenico Restaurant in Imola, Italy. In 1994, he commenced his culinary career by joining 1-Michelin star Harry’s Bar Cipriani in Venice, and in 1995 served as the personal chef to the Brigadier General of the Italian Armed Forces before heading to Cecconi’s, a 1-Michelin star restaurant in London.
With more than 25 years of culinary experience under his belt, Chef Massimo worked at Le Cirque 2000 in New York before spending a decade with the Alain Ducasse Group with stints in various establishments such as Le Louis XV and Bar Bouef & Co in Monte Carlo, Hotel Plaza Athenée and Jules Verne Tour Eiffel in Paris, and Spoon at Sanderson in London. He was also part of the opening team for Mix in New York, Benoit Tokyo, Benoit Osaka, Beige Tokyo and L’Andana in Tuscany. In 2012, Chef Massimo joined The Ritz-Carlton, Millenia Singapore as Executive Chef from the Shangri-La Aberdeen Marina Club in Hong Kong.
Passionate and dedicated to his craft, Chef Massimo has earned numerous awards throughout his illustrious career. Accolades include Chef of The Year (2013) within The Ritz-Carlton Hotels in Asia Pacific and the Global Chef Award (2014) by At-Sunrice GlobalChef Academy. He is also the brainchild behind “SuperBrunch”, The Ritz-Carlton, Millenia Singapore’s very successful vintage Champagne brunch extravaganza.
Married to a Japanese and a father of three children, Chef Massimo enjoys checking out the vibrant local dining scene and watching football, as he is an avid supporter of the Juventus Football Club.
