Massimo Falsini’s culinary journey began at just 16, in the bustling kitchen of the iconic Roman trattoria Felice a Testaccio, where he mastered the foundations of Roman cuisine. His early career took him north to the Grand Hotel Trieste & Vittoria, then back to Rome’s two-Michelin-star Relais le Jardin under Chef Antonio Sciullo. A move to southern Italy brought three formative years at the legendary Don Alfonso 1890, where Chef Alfonso Iaccarino instilled in him a reverence for ingredients and harmony with nature. Falsini went on to earn his first Michelin star as Executive Chef at Baby in Rome, followed by celebrated tenures at Harry’s Bar, luxury hotels across the Middle East and Asia, and high-profile projects such as Ferrari World Abu Dhabi.

In 2011, Falsini moved to the United States, leading acclaimed kitchens at the Waldorf Astoria Orlando and Four Seasons Resort Hualalai, where he deepened ties to local farmers and launched the Chef Fest culinary festival. His path later led him to Napa Valley’s Solage, Calistoga Ranch, and in 2018, to Rosewood Miramar Beach in Montecito, where his flagship restaurant Caruso’s quickly earned a Michelin star and Green Star for sustainability. In 2024, he became a partner in Caruso’s, cementing his legacy as a chef who blends artistry, discipline, and respect for terroir. Today, he splits his time between Santa Barbara and Napa Valley with his wife Danielle and their two children.