Born and raised in Tuscany, Massimiliano Giovannoni's path in hospitality began early, working alongside leading professionals in the region before moving abroad for over a decade.

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In New York, he became Head Sommelier at Del Posto, a four-star New York Times restaurant, and was part of the team awarded the James Beard Award for Outstanding Service. He later moved to Napa Valley, working closely with chef Michael Chiarello as Beverage Director, further deepening his expertise in food and wine.

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Across both New York and Napa, he began hosting private dinners - combining his role as chef and sommelier, and bringing his Tuscan roots into each experience through food and wine.

 

Returning to Tuscany, he chose to focus entirely on working as a private chef, offering a very personal, grounded approach to cooking.

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His work is shaped by what is available locally: ingredients sourced from nearby farmers, small producers, and hunters - products that are often difficult to access beyond the region.

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Inspired by time spent in the kitchen with his nonna, his cooking reflects a way of preparing and sharing food that is simple, full of flavours, and deeply connected to place.

Today, he creates private chef experiences in Tuscany that are rooted in tradition, guided by seasonality, and always designed around the people he cooks for.