Originally from Italy, Chef Pasquerelli completed three years of Restaurant and Catering School before receiving a certificate for an apprenticeship at the 2-Michelin-starred San Domenico Restaurant in Imola, his home country. He commenced his career by joining London’s 1 Michelin-starred restaurant Harry’s Bar Cipriani in Venice, then departed for London’s 1 Michelin-starred restaurant Cecconi’s.
Ever since then, he has accomplished over a decade of culinary experience working at numerous Michelin-starred restaurants under the Alain Ducasse Group in Europe, namely at establishments such as Bar Beouef & Co. and Le Louis XV in Monte Carlo and Hotel Plaza Athenee in Paris. He also went on to be part of the opening team for Jules Verne Tour Eiffel in Paris, Benoit Tokyo, Beige Tokyo and L’Andana in Tuscany.
He landed on our shores in 2010, where he was appointed Executive Chef at The Ritz Carlton Millenia, Singapore. Here, he oversees it’s 608-room hotel’s restaurants, in-room dining, banqueting and offsite catering operations. With restaurants and food and beverage options voted by readers of Travel and Leisure 2012 as “The Best in Singapore”, it comes as no surprise that the one who helms the kitchen is none other than Chef Massimo Pasquarelli himself.
Establishment: Colony, The Ritz-Carlton, Millenia Singapore