Your Reservation


Call us

JW Marriott® Venice
Isola delle Rose,
Laguna di San Marco
P.O. Box 731
30133 Venezia, Italy
T: +39 041 8521300
E-mail info.venice@jwmarriotthotels.com

4 Hands Dinner, Chef Massimiliano Mascia - Thursday 27 September 2018

4 Hands Dinner with Chef Federico Belluco and Chef Massimiliano Mascia on Thursday 27 September 2018

4-hands dinner with Michelin-starred Chef | JW Marriott Venice - photo 1

SAVE THE DATE! Thursday 27th September 2018, from 7.30 pm.


The two Michelin-starred Chefs will work together for a night presenting to their audience a unique 5-courses menu.


Biography of Massimiliano Mascia

He began his career at just 14 years old: for 5 years, until obtaining his alberghiero (hotel services-related) diploma, he alternated kitchen work with studies and, on finishing school, he began a series of travels to extend and refine his understanding of raw ingredients, technique and flavour.

His experience - in Italy at Ristorante Vissani and Ristorante Romano di Viareggio, in the USA at the Osteria Fiamma of New York and, in France, first at the Bastide Saint Antoine and then in Paris at the multi-starred Alain Ducasse au Plaza Athenée - constitutes a particularly impressive curriculum.

Now 33 years old, Massimiliano works alongside Valentino Marcattilii in organising and managing the kitchen. He is part of a new generation at the San Domenico of Imola (2 Michelin stars), yet he also represents a continuity of innovation and renewal while retaining the solid roots of Italian gastronomic tradition.

 At the Ristorante San Domenico of Imola, the kitchen has close ties to the land, it is a place where we seek out the best ingredients, grown under the best conditions; it is a place of constant evolution, where new techniques are at the service of tradition. 


Cost of the menu is €130 per person, wines excluded. Wine pairing is €85 per person.
For information and reservations: dopolavoro.venice@jwmarriotthotels.com | +39.041.852.1300

×

By using our website you are consenting to our use of cookies in accordance with our Cookie Policy
More Info