Massimiliano Visani

Executive Chef

I am a chef with a career spanning over 30 years:
I started out with a passion for cooking, but my career began in the development of equipment for large industrial kitchens in the field of large-scale food distribution, gaining the necessary experience to transform manual processes into mechanical ones.
Subsequently, I evolved to become, as they say, an application chef, i.e. a multifaceted figure capable of developing new products, recipes and, consequently, creating the equipment and production lines suitable for large productions.
With the knowledge of the most advanced techniques in gastronomy, I started working on the quality of products and their shelf life without the use of preservatives and additives, reaching important goals today (60/90 days shelf life for any type of cooked product)
as well as developing new formats to reduce costs and waste while maintaining quality and compliance with HACCP regulations.