Massimo Felici

Massimo Felici, Milanese born and of Tuscan origin, began his culinary career in top restaurants in Florence, Italy with a two-year apprenticeship working at the side of highly skilled Italian chefs in restaurants such as Il Borgo Antico and Il Canapone.

After a few years he moved to New York City where he started working as Executive Chef in very renowned restaurants like Da Vittorio, La Ribollita, La Nonna, Nino’s Tuscany, and San Domenico. In all these restaurants he developed new menus of traditional and fine Tuscan Cuisine, also adding some of his grandmother’s recipes.
But Massimo is not just a chef, he also teaches cooking classes in several locations in New York City, including De Grezia Ristorante, the Italian Culinary Institute, William Sonoma Stores, and Bloomingdale’s.

Today he is Executive Chef at De Grezia Ristorante, New York City where he created new recipes and updated the menu.
The restaurants where he worked, some of which he owned (Da Vittorio, La Ribollita, La Nonna), were often written about in many of New York’s most eminent newspapers, such as The New York Times, The New York Observer, and The New York Post, all testifying his 18 years of highly skilled experience with cooking and restaurant management.

Chef's Recipes :

Coniglio alla Provinciale
Italian Sausage and porcini meat sauce

Check our Calendar to find out about Chef's Night Demos
Browse the Store for specialty foods, olive oils, cookbooks, gifts and more.