The Byron at Byron Resort and Spa, in association with the Champagne Bureau, is thrilled to announce Massimo Mele as Chef for their annual Vogue Living Champagne Dinner, to be held Friday October 31. Massimo will prepare a four course degustation dinner for the event, to be matched to five of the world’s finest Champagnes.
“I’m humbled to be invited to cook for this dinner to be honest, it’s a pretty big deal” said Massimo Mele. “And The Byron at Byron is an amazing space to be cooking in. For me it’s about showcasing my style of food and my style of eating. Which is sharing, everybody getting involved”.
Domayne’s Chief Stylist Sue Kropp will style the Byron at Byron Restaurant in fashion for the evening, a highlight in the national culinary calendar. Previous Chefs to cook for the Byron at Byron Vogue Living Champagne Dinner include Mark Best, Ryan Squires and Justin North.
“The logistics of this event are serious” said The Byron at Byron’s General Manager Lyn Parché “One year we had ninety Philippe Starck chairs trucked in. For some years we have used Waterford Crystal. That’s five types of glass, one for each Champagne. And the styling is everything. Sue travels the world and so is able to bring to us the latest look. Last year there were fresh roses and candles hanging from the ceiling and on the tables were dozens of brightly coloured glass candelabras. And the guest list is fabulously eclectic”.
Massimo Mele was destined to carry on his family tradition of growing and serving great Italian food. Born in Tasmania and raised in Naples he watched his Nonna, aunties and mother prepare food every day and he worked in the family restaurant ‘La Bella Napoli’ from a young age. In 1999 he was named “Apprentice of the Year” at the Restaurant & Catering Awards and was also a National Finalist in the Nestle Golden Chefs Hat Award. In 2004 Massimo opened Mud Bar and Restaurant in Launceston, which after just one year received a Chefs Hat. He was named the winner of the ‘People’s Choice Award’ at the Lexus Young Chef of the Year Competition in 2005, which saw him cook for then Prime Minister John Howard.
In 2006 Massimo moved back to Italy to master his craft, spending time on the family farm learning, picking and cooking fresh produce. From 2008 to 2013 he ran multiple kitchens for the Hugos Group in Sydney, during which time the group won multiple awards ranging from Best Informal Italian to Best Pizza Restaurant in Australia.
Earlier this year Massimo took over the kitchen as Executive Chef of newly renovated and re-launched La Scala on Jersey in Paddington Sydney, which brings to life his ethos of Tutti A Tavola – ‘everyone to the table’.
The following five Champagnes will be featured at the 2014 Vogue Living Champagne Dinner – Champagne Bollinger Rosé NV, Champagne AYALA Blanc de Blancs (grand Cru) 2007 Vintage, Champagne Pol Roger reserve NV, Champagne Jacquart Brut Mosaique NV, Champagne Louis Roederer Brut Vintage 2007.
Stay tuned to www.thebyronatbyron.com.au for Massimo’s dinner menu.
Byron at Byron Vogue Living Champagne Dinner $195 per person. Alternatively a weekend package is available:
2 night’s Accommodation in a Deluxe Spa Suite
Full buffet breakfast daily for two adults
Two tickets to the Vogue Living Champagne Dinner
Complimentary daily yoga class
– $665 per person
For bookings and enquiries 02 6639 2105 or firstname.lastname@example.org