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Massimo De Francesca is an award-winning chef whose career launched from journeys through kitchens of Italy, USA and the Caribbean. With over 18 years of experience, Massimo has been at the helm of creating innovative dishes infused with local flare. In 2008, he joined Kimpton Hotel and Restaurant Group at Domaso Trattoria Moderna and later spent three years as Executive Chef at Nios in The Muse Hotel in Manhattan. Most recently, he was producing dishes at Taggia at FireSky Resort and Spa in Scottsdale and SaltRock Kitchen at Amara Resort and Spa in Sedona. He appeared on television and radio programs and was featured in The New York Post, USA Today, The Washington Examiner among others.

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