Raffaele de MASE

Presentation

The reason why Raffaele de Mase turned to cooking? " I dreamed of wearing a chef's outfit," he confides. While studying at the Ippolito Cavalcanti Institute in Naples, his teacher, Ludovico d'Urso, took him under his wing. They worked side by side for several years in Positano, on the Amalfi coast.

In 2001, the Italian moved to Rome, where he worked in turn at Harry's Bar, Hostaria dell'Orso, withs de Salvatore Bianco, the Al Ceppo restaurant, the La Posta Vecchia hotel, the Eden hotel, and the Grand Hotel Minerva. In 2011, he became chef de partie at Le Mirabelle in the Hotel Splendide Royal. Three years later, he returned to La Posta Vecchia, working under Michelino Gioia.

He followed this up in 2015 as chef de partie at the Cavalieri Hotel's La Pergola restaurant, working alongside chef Heinz Beck. " Every chef has given me something. My first mentor, Ludovico d'Urso, gave me a love of cooking. Michelino Gioia taught me how to manage it, and Salvatore Bianco the technical aspects. With Heinz Beck, I became aware of my qualities and realized that I was ready to become a chef.

After landing his first position as executive chef at the Marriott Grand Hotel Flora, Raffaele de Mase has held the same position since 2019, but this time in Paris, at the Tosca restaurant in the Hôtel Splendide Royal. Gault&Millau awards him 3 toques from 2022.

I. B.

Biography & Awards

1981 Naissance à Naples (Italie)

2001 : Chef de partie entremets au Harry’s Bar, à Rome

2003 : Chef de partie saucier à l’Hostaria dell’Orso, à Rome, auprès de Salvatore Bianco

2014 Chef de partie au restaurant The Cesar de l’hôtel La Posta Vecchia, à Rome, auprès de Michelino Gioia

2015 Chef de partie au restaurant La Pergola du Cavalieri Waldorf Astoria, à Rome, auprès de Heinz Beck

2017 Chef exécutif au Marriott Grand Hotel Flora, à Rome

2019 Chef exécutif du restaurant Tosca de l’Hôtel Splendide Royal, à Paris