“The madness and magic of hospitality”: Massimo Mele’s story

Massimo Mele recalls growing up in a restaurant run by his parents.

“Somewhere between watching my mum roll pasta and my dad running the floor, I fell in love with the madness and the magic of hospitality,” says Mele.

It was in this restaurant, where “food was always around”, that Mele’s dream of becoming a chef was first ignited. “It wasn’t just about the cooking. It was the connection, the generosity, the energy of the kitchen,” says Mele.

Mele was born is Tasmania, but spent his early years in Naples, learning to cook around his Nonna and aunts. His family returned to Tasmania when he was eight, and in his late teens he committed to a career in the kitchen.

The Hobart-based chef has adamantly followed this passion; now, he has his own TV show on SBS, The Chef’s Garden, where he travels Tasmania’s culinary world, celebrating the farmers and producers who shape the region’s cuisine. He’s also the Food Director for Launceston restaurant Grain of the Silos; the Culinary Director of Peppina, an Italian restaurant in Salamanca, Hobart; and an ambassador for emergency food relief charity Loaves & Fishes Tasmania.

Mele’s food philosophy is simple: “respect the ingredient, celebrate the season, and know the story. I’m not interested in over-complicating dishes for the sake of it”.

As he established his catering business, this philosophy came to life through “thoughtful sourcing, clean technique, and service that feels warm and generous”.

“I want guests to feel like they’ve eaten something honest and full of purpose—no smoke and mirrors,” says Mele.

Catering was a natural progression for Mele, who looked to bring the restaurant experience to different places and moments. “I love the challenge of building something from scratch, off-site, in an unfamiliar space,” says Mele. “It keeps you sharp. It also gives you the opportunity to tell a story through food, shaped entirely by the people and the setting. You’re not just feeding guests – you’re crafting memories.”

The chef believes that being both a restaurateur and deeply involved in media and storytelling gives him a broader lens in catering.

“I approach catering with the same intensity I would a service at Peppina – but with the added creativity that comes from knowing every space and every event is different. I don’t believe in one-size-fits-all. My perspective is: let’s make it personal, seasonal, and deeply connected to place.”

Across his career, a few highlights stand out. “Opening Peppina was a culmination of everything I’ve worked towards – Italian heritage, local produce, and proper storytelling through food,” says Mele. “Filming The Chef’s Garden has been a joy too – stepping out from the pass and onto the farm has changed the way I cook and think.”

The chef won the Nestlé Golden Chef’s Hat Award early in his career – an achievement he notes as “a big moment”.

Mele says he entered because he was hungry for opportunity, feedback, and a chance to prove himself. “The Nestlé Golden Chef’s Hat Award offered all of that. I wanted to test my skills outside my usual kitchen environment and stand alongside other chefs who were just as passionate.”

The chef notes an array of key takeaways that have remained relevant as his career progressed, from time management and preparation skills to the ability to stay calm under pressure.

“Competitions like this teach you the value of structure – mise en place not just physically, but mentally. Also, the networking was huge – I still keep in touch with chefs I met back then. I go to the gym with Jason Allie who was a chef from Tasmania,” says Mele.

“It was a real turning point. The competition pushed me beyond the day-to-day grind and forced me to focus on discipline, precision, and creativity. The mentors, the friendships, the feedback – it all gave me a foundation I still lean on today. If you’re a young chef, throw yourself into it. You’ll come out sharper and more inspired.”

2025 marks the 60^th anniversary of the Nestlé Golden Chef’s Hat Awards. Read about past finalists Jake Kellie, Shane Middleton, and Bethany Neumann, or find out more about the competition here.