Italian by design
Chef Massimiliano Mascia of the 2-Michelin-starred San Domenico in Imola, Italy, will present his contemporary Italian cuisine to diners at Jojo, the Italian restaurant of The St Regis Bangkok, from November 6-11.
The Italian chef began his career at just 14 years old, alternating hotel studies and kitchen work. Upon completion of school, he travelled far and wide to extend and enhance his understanding of raw ingredients, culinary techniques and flavours.
His impressive collection of professional experience has taken him from Italy to the US, to France and back to his homeland. In Italy, he worked his way through the kitchens of Ristorante Vissani and Ristorante Romano di Viareggio, and then in New York, he added the Osteria Fiammato his resume. In France, he first served at the Bastide Saint Antoine, before moving to the multi-starred Alain Ducasse au Plaza Athenee, in Paris.
Now 33, Mascia works alongside his grandparents Natale and Valentino Marcattilii, in organising and managing the kitchen of the 2-Michelin-starred San Domenico. He is a member of a new generation at the San Domenico, creating highly contemporary Italian cuisine, yet he also represents a continuity of innovation and renewal, while retaining the solid roots of Italian gastronomic traditions.
Creating next-generation Italian cuisine, with evolved flavours, seasonal ingredients and global influences, Mascia will delight with two exclusive degustation menus. Served for lunch and dinner respectively, each menu offers an optional wine pairing.
Flavours include such temptations as marinated amberjack with yuzu, baby vegetables and a spray of gin and tonic. Scallops all plancha come with a reduction of oysters and dry martini, as well as clams with herbs. The veal sirloin is accompanied by black truffle, and each menu concludes with infused almond cream and rhubarb crisp.
“As I see it, respect for ingredients and their seasonal freshness is essential as it lays the foundations for further research and innovation of preparation techniques,” he says.
The five-course lunch is priced at Bt3,800-plus with an additional Bt2,500-plus with wine pairing. The seven-course dinner goes for Bt5,80-plus. Add another Bt3,000-plus for wine pairing.
Make a reservation at (02) 207 7777 or email: [email protected].
