We caught up with the brilliant and insightful Massimo Fedozzi a few weeks ago and have shared our conversation below.

Massimo, appreciate you joining us today. Who is your hero and why? What lessons have you learned from them and how have they influenced your journey?

My father, (and mother). Not to be corny but, my dad was the epitome of hard work and dedication. From a young age he instilled in me the importance of working hard and never give up on my dreams. He came from extremely humble beginnings, growing up in a small village with very limited opportunities, but he was determined to make a better life for himself and his family. After years of hard work and dedication, he was finally able to open his own business and with the help of my mother, his determination and tireless work ethic, was able to grow the business into a successful enterprise employing dozens of workers. Despite his success, my father remained humble and grounded, always putting his family and workers first. As I grew older, I began to appreciate the sacrifices my father and my mother made for our family. Even when faced with challenges and setbacks, my father never gave up. He always found the way to overcome obstacles and keep moving forward. That perseverance paid off in the end. In the end, my father’s legacy is not just the successful business he built, or the material comforts he provided for our family. Is the example he set, the values he instilled, and the love he gave us every day of his life. I hope to honor his memory by living my own life with the same spirit of determination and perseverance.

Massimo, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I was born and raised in Genova, Italy. After started helping my parents in the back of the house of their businesses, I decided to enroll in the Marco Polo culinary school, and after graduating, I started my career in the kitchens of the world. In 1984, after two friends invited me to help them open a restaurant, I left my city and moved to Manhattan where opened, as Executive Chef, 4 restaurants in Manhattan, South Beach, Atlanta and Chicago. In my career, I opened 47 restaurants and 12 hotels, from Manhattan to Orlando, to Washington, DC, to Long Island. I’ m a Personal Chef since January 2018, and cook in private homes for dinner parties, birthdays, bachelorette’s parties and also office affairs, food presentations for Italian companies that are entering the American market. and cooking classes. I’m extremely proud of my career and I really love my profession because I can build a close relationship with my clients, often becoming part of their family circle. I create special moments for my clients, and I can provide a unique and personalized culinary experience that may not be able to find elsewhere. This is a very rewarding aspect of my job, knowing that my work is creating memorable culinary experiences for my clients. Furthermore, I can enjoy more freedom in my schedule, can choose the clients I want to serve and spend quality time with my spouse.

What’s a lesson you had to unlearn and what’s the backstory?

The difference between being a restaurant or hotel Executive Chef and a Personal Chef.
Where the Chef of a restaurant or hotel creates the menu, and it is off this menu the customer’s order, the Personal Chef must follow the menu set by the client. While I can make suggestions and recommendations, I must, in the end, create the food that the client requests. There are many Chefs out there who think because they are successful in their restaurant or hotel, that they are capable of being a Personal Chef. Truth is, I wish it were that simple. I have had clients changing the menu on me at the last minute. When this happens on more than one occasion can be frustrating, to say the least. The main issue that faces a Personal Chef is that of being prepared to make several individual menus for several different people eating at the same time. While creating a buffet is an easy way to deal with this issue, that is not always an option. Moreover, the Personal Chef needs to concern himself far more with nutritional needs than a restaurant or hotel Chef. All the above begs the question of why any Chef in their right mind would want to be a Personal Chef. The answer is simpler than it may at first seem. The reason any good Chef gets into this business in the first place is because we are artists that must express ourselves using food as our creative medium. The bottom line is, I had to unlearn to be an Executive Chef, always aiming to the star or diamond, the outstanding food critic review, the personal gratification or the spotlight, and, instead, being asked to recreate Grandma’s split pea soup, or Uncle Fred’s roast stuffed pork chop with gravy. The Personal Chef must be able to give the clients what they want, and not what I want.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Consistently delivering high-quality products and services, providing excellent customer service, and actively engaging with my audience. Actively solicit and use customer feedback to improve my offerings and address concerns. I’m always trying to go above and beyond what’s expected. I use social media to share valuable content, engage with my audience, and build a strong online presence. I always encourage clients to leave positive reviews and testimonials.

Contact Info:

• Instagram: Gusto by Chef Massimo
• Facebook: Gusto by Chef Massimo
• Linkedin: Massimo Fedozzi