Following the success of internationally renowned Chef Valentino Marcattilli's residency at Bacchus Brisbane in 2018, this year his equally as celebrated nephew Massimiliano Mascia, will join Head Chef Massimo Speroni for five exciting, flavour-filled evenings, which are selling out.
It will be the first time Chef Mascia from the 2-Michelin-starred Ristorante San Domenico in Imola, northern Italy has visited Australia, and he is cooking exclusively at Bacchus. When Chef Mascia touches down in Brisbane for his residency at Bacchus in October, it will be a special reunion with Bacchus Head Chef Speroni, given Speroni also worked at Ristorante San Domenico under his mentor, and Mascia's uncle, Chef Valentino Marcattilli.
Chef Mascia will host five nights of special set dining experiences at Bacchus, commencing Tuesday October 22 through to Saturday October 26, inclusive. Bookings are NOW OPEN for this very limited dining experience, with a maximum of only 45 diners per sitting.
The Massimiliano Mascia Series @ Bacchus Restaurant, Brisbane
To make your reservation please contact Zachary at firstname.lastname@example.org or 07 3364 0870
For more information on The Massimiliano Mascia Series at Bacchus, please click here.
Ristorante San Domenico opened in Imola on March 7, 1970. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (42 years ago), its second. The standards have never wavered. In its formative years the kitchen was run by Nino Bergese, known as the cook of kings, the king of cooks. It was Bergese who mentored Chef Marcattilli, who in turn mentored Chef Mascia. This is an exciting prospect for the future of Ristorante San Domenico, with the knowledge of the original Head Chef passed down to Chef Mascia guaranteeing some continuity combined with innovation from a new generation.
ABOUT BACCHUS AND CHEF MASSIMO SPERONI: Chef Speroni joined Bacchus direct from Ristorante San Domenico in 2017, bringing with him an extraordinary cache of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroni's flavour-lens, the menu features fresh, classically created dishes. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world.
Bacchus is at home in Rydges South Bank, the premier lifestyle and cultural hotel in Brisbane and one truly embedded in the cultural, dining, sporting and corporate life of the city.