Massimo TRINGALI

Chef : 2 restaurants

Presentation

"When talking about his vocation, Massimo Tringali doesn't hesitate to evoke the family meals of his childhood, moments that left a lasting impression. In 1994, the Sicilian-born Tringali enrolled at the Syracuse Hotel School, from which he graduated six years later. During his apprenticeship, he had the opportunity to do an internship in a gourmet restaurant in Germany. After this, his first experience was as a clerk in a hotel in Augusta, his home town.

In 2001, Massimo Tringali moved to Paris to work at the boutique hotel Le Monna Lisa. Two years later, he joined the team at Il Carpaccio, the Royal Monceau restaurant in Paris, with Davide Bisetto. " He stayed there for a year before following the chef to Corsica, along with the entire brigade, at Le Casadelmar. They were immediately awarded 17/20 in the Gault&Millau guide.

In 2005, Massimo Tringali returned to Sicily. For eight years, he worked for restaurants, hotels and with chef Carmelo Chiaramonte. When Casadelmar sous chef Fabio Bragagnolo took over as head chef in 2012, he called Massimo Tringali to take his place.

In 2015, Massimo Tringali met Massimo Mori, Giorgio Armani's partner. " He's a bit like an ambassador for Italian cuisine in Paris," he says, following him to the reopening of the restaurant-side Emporio Armani Caffè. "I think it was the most complicated thing I've ever done in my life." But the efforts paid off and, in 2017, 1 toque (quickly followed by a second) came to consecrate a job to which the chef dedicates himself fully, accompanied by his pastry chef Antonino Di Stefano and his sous-chef Claudio Oliva. "Together, they try to "transmit true Italian cuisine", which is both simple and respectful of the ingredients, and where a certain idea of eco-responsibility is never far away.

T. L.