Massimo Speroni has been named head chef at Brisbane restaurant, Bacchus.
Speroni joins Bacchus from the two Michelin-starred restaurant San Domenico in Imola, Italy where he was sous chef, working with owner-chef Valentino Marcattilii. He also worked with chef Marcattilii in his formative years as a chef de partie and junior sous.
He’s also worked at the one Michelin-starred Caf le Paillotes in Pescara, under Heinz Beck from the three Michelin-starred La Pergola. At the opening of the five star Romeo Hotel in Naples, Speroni worked under chef Andrea Aprea and for the high summer season of 2014, he was head chef at the Hotel Monte Del Re’s fine dining restaurant.
No stranger to Brisbane and Australia, Massimo worked with the kitchen team at Sydney’s Steele Bar & Grill before being appointed senior sous chef for the opening of Pony Lounge Restaurant in Sydney. He was then selected on the opening team for Pony Dining Brisbane.
Speroni is now serving up a new menu at Bacchus, focusing on modern Australian flavours and dishes.
Bacchus recently earned itself a Best Award of Excellence (2-Glass Rating) in the 2016 Wine Spectator Restaurant Wine List Awards, presented by Wine Spectator – the only Queensland restaurant included in the awards and the fourth year the restaurant has been honoured.
Curated by head sommelier Andrew Giblin, the Bacchus wine selection features a list of over 200 drops.
