Signature dish:
Freshly Made Pasta
Chef Massimo Fedozzi is a graduate of the Marco Polo Culinary Institute in Genova, Italy. Growing up in Northern Italy, he developed a deep connection with food from an early age. His parents owned salumi shops in Genova, where he first learned the traditions of pasta, antipasti, and authentic Italian cuisine while enjoying the aromas and family meals shared around the kitchen table.
Fluent in English, Italian, and Spanish, Fedozzi was originally expected to pursue a career as a translator. Instead, he followed his true passion for cooking and enrolled at the Marco Polo Culinary Institute in Genova.
Chef Fedozzi began his culinary career in the kitchens of some of Europe’s most prestigious establishments, including The Savoy Hotel in London, Le Chantecler at Hotel Le Negresco in Nice, and The Gstaad Palace in Switzerland. At Ristorante Aladino in Genova, following in the footsteps of his mentor Gualtiero Marchesi, he became one of the first chefs in Italy to introduce Nouvelle Cuisine, eventually becoming the youngest Italian Executive Chef.
Chef Fedozzi lives by the philosophy that “the quality of ingredients is everything, and simplicity of execution is a must.” His cooking reflects a deep respect for authentic flavors, elegant presentation, and seasonal ingredients.
Before relocating to Long Island in 2009, Chef Fedozzi served as Culinary Director in Manhattan, where he oversaw the opening and kitchen operations of several acclaimed restaurants including I Tre Merli, Barolo, La Focaccia, and I Tre Merli Bistro.
In 1995, he became Corporate Chef for Jimmy Schmidt in Detroit, managing back-of-house operations for Chianti Restaurants, Stelline at Somerset Troy, and The Rattlesnake Club.
In 1997, he joined Sofo Foods as Spokesperson and Vice President of Research and Development, representing the company at major culinary events and developing recipes for national restaurant chains.
In 2000, Chef Fedozzi joined the culinary team at the Portofino Bay Hotel at Universal Orlando, a Loews Hotel, where he focused on authentic Ligurian cuisine. Five years later, he became Executive Chef at Portobello Yacht Club in Downtown Disney, Orlando.
He later relocated to Arlington, Virginia, where he led the opening of Hotel Palomar Rosslyn and Palomar Georgetown with Kimpton Hotels & Restaurants, serving as Property Chef.
In 2009, Chef Fedozzi moved to Long Island, opening Palio Ristorante in Jericho and VERO in Amityville, bringing his refined Italian cuisine to the region.
Throughout his career, Chef Fedozzi has received numerous accolades including AAA Four Diamond Awards, Mobil Guide Three Stars, and multiple awards from Newsday on Long Island.
Chef Fedozzi has also cooked privately for many high-profile clients, including members of the House of Saud, Francis Ford Coppola, Sylvester Stallone, Madonna, President George W. Bush, Vice President Dick Cheney, Senator Bill Nelson, Gene Simmons, Sammy Hagar, Mark McGrath, Mayor Rudy Giuliani, Aretha Franklin, Sting, and Robin Williams. His extensive experience allows him to easily adapt to a wide variety of dietary needs and culinary preferences.
Today, Chef Massimo Fedozzi continues to share his passion for authentic cuisine, creativity, and hospitality. He is also available to travel for private and personal chef services.
For Chef Fedozzi, food is more than a craft—it is a way of life. His philosophy remains simple: exceptional ingredients, honest cooking, and unforgettable flavors.
“Chef Massimo doesn’t play around; in a sea of Sunday gravy, deep fried cutlets and pizza joints, he is a jutting promontory of satisfaction. Fedozzi puts out the genuine article, bona fide regional Italian cuisine that will make your mouth water like a Pavlovian dog and your head spin like a top. Like a true artisan, he is a passionate soul: a lover of life, and clean, earthy food and flavors, which he masterfully weaves together into a consistently beautiful and delicious finished product”.
“Massimo is not only one of the most creative chefs I have had the pleasure to have worked with, but he is also talented with knowing what his clients want and promoting that thing that they don’t yet know they want.
His ideas about reaching the customers are adaptive depending on the market in which he is working. From authentic neighborhood Italian restaurants to large tourist centric establishments, Massimo has excelled in having these customers return again and again.
On a personal note, I have known Massimo since his days working in the Orlando theme park where getting return patrons is quite difficult however not only did the locals go to his restaurant, but those also visiting the theme park on an annual basis would list eating at Massimo’s as part of the reason they returned. And he is a nice guy as well. Go figure! Some guys have all the right things going for them.”
“Massimo is the consummate professional cuisinier and a pleasure to work with. I’ve worked with him on a number of restaurant projects and appreciate his talent, professionalism and communication skills. He can cook; he can dream, and he can take those visions to reality. He’s a creative force steeped in classical technique. Bravo!”
“I have known Massimo for over 25 years. His passion for food, quality, and a combination of Classic Italian and today’s trends including Farm to Table are fantastic. He understands the business side and will provide creative food, understand service and love to meet guests. Massimo is a proud, capable chef and restaurant professional.”
“When Chef Massimo Fedozzi worked in Orlando, he was one of the top chefs on the circuit. As an editor of visitor and lifestyle magazines, I covered him extensively in the early 2000s when he worked at Portofino Bay Hotel at the Universal Resort. His food, creativity and professionalism were impressive. We were sorry to see him leave.”
“Massimo is the chef with the best tasting food and the biggest heart, which he puts into every dish! For Massimo, food is love!”
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Chef Massimo prepared a wonderful 80th Birthday Dinner for 22 people. His flavors are subtle and unique and very much let the meat and vegetable shine. His Beef Wellington was to die for; other highlights were the Asparagus Martini and Brie Fritters. He arrived on time and was a delight to chat with. Would absolutely hire again.