Massimiliano Eandi

MIO

GET INSPIRED BY CREATIVITY

WHO I AM


I was born on October 26th, 1992 in Turin, Italy. Growing up in a modest and close family, I grew up influenced strongly by each of my family members. I watched my father work hard to build a small company, which made me understand the value of money and hard work. My mother was more creative and artistic, and from her, I learned the meaning of art and beauty. On the other hand, my older brother opened my eyes and exposed me to a different, more contemporary kind of world. I remember being young and thinking I wanted to become a cop, an astronaut, a scientist, a thief, but deep inside, I knew I would someday become a cook.

As a boy, I was overactive and looked forward to the time I could get in the kitchen —it was something I romanticized about. At 14, my dream came true when I got my first kitchen job! Initially, I hated it because I was treated as someone who knew nothing, but that didn’t deter me. Instead I immersed myself in reading and studying books so that I could learn more and prove myself. Then at 16, I finally had the opportunity to become part of a serious kitchen when I began working at Combal.Zero as a Commis. Not long after, I moved to London to work at 1 Michelin starred modern bistro, ARBUTUS and then joined the 3 Michelin starred Gordon Ramsey. Finally, before my recent move to the New York, I was fortunate to be able to return to Combal.Zero as Chef de Partie in the year it was awarded 28th place out of the top 50 restaurants in the world. Although I took something away from all of my mentors, it was here that I became enlightened to new ways of seeing food through constant experimentation, new methods of cooking and food design. I finally began to relate to food in a different way and really grasped what rules needed to be respected and where freedom could come into play.

After these varied experiences, I finally figured out what I wanted –to make satisfying, unique food made of different flavors and textures that would always surprise even the most sophisticated of palates.

PERFECTION IS THE ENEMY OF PROGRESS

CIT: " A BIGNE' "

THE BEST DISCOVERIES HAPPEN BY MISTAKES

CONCEPTS


ITALIAN DUMPLINGS

THE FUSION EVERYONE'S WAITING FOR: ASIAN MARRIED WITH ITALIAN

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PIZZA AL PADELLINO GOURMET

A NEW WAY TO DEFINE "PIZZA"

INNOVATION

ALWAYS ONE EYE ON THE PAST, BUT BOTH FEET IN THE FUTURE

COMFORT FOOD

WHEN YOU CAN'T WAIT FOR A SECOND ROUND

100% VEGAN + 100% ITALIAN

VEGAN FOOD DESIGNED BY ITALIAN TRADITION

WHERE YOU CAN FIND ME


Cecconi Dumbo

Executive sous Chef

Soho House

RAVIOLO

ITALIAN DUMPLING

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MAV SOHO

CONTEMPORARY ITALIAN RESTAURANT I BAR I SALUMERIA

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PRESS


Massimiliano Eandi of Mulino a Vino’s Pasta Stuffed Tomato A most unusual and special stuffed tomato recipe comes from a up-and-coming Italian chef. His choice of stuffing: spaghetti.

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While Chef Massimilano and Paolo stressed the importance of teamwork to their overall success, they also explained the science behind many of their dishes. Paolo elaborated on their goal of creating traditional Italian flavors with a “modern, unique”

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Executive Chef Massimiliano Eandi, of Mulino a Vino and innovative Italian “dim sum” West Village eatery Raviolo.

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When Mulino a Vino first opened in November of 2014, chef Davide Scabin (of two-Michelin-star restaurant Combal.Zero acclaim) wrote the menu and trained staff on its execution before departing. Initial reviews of the food ranged from overwrought to underwhelming. However, a new executive chef was hired last July: the young and energetic Massimiliano Eandi (sharpened at Combal.Zero under Scabin’s tutelage). With Eandi at the helm, the kitchen has been revitalized. My experience: plate after plate of precisely arranged (think tweezers), flawlessly executed, creative twists on traditional Italian foods that married perfectly with the suggested wines.

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MAVSoho is a new modern Italian dining destination! I had the pleasure of attending the opening of this beautiful spot which has quite the chic and seductive ambiance. MAVSoho is Located in the award-winning Hotel Hugo on Greenwich Street. Here, restaurateur Paolo Meregalli and Executive Chef Massimiliano Eandi have created an artistic and chic restaurant that shows off their flare on Italian cuisine.

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How Mulino a Vino Puts an Avant-Garde Spin on Spaghettoni al Pomodoro By Robin Raisfeld and Rob Patronite

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At Raviolo, Classic Italian Dishes Are Served Like Dim Sum BUNS CARBONARA

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LET'S KEEP IN TOUCH


  • New York, United States