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Massimiliano Ballarò class of 1984 from Favara, known to colleagues as Max, is a consulting and teaching chef, his career articulated in prestigious luxury hotels and starred restaurants throughout much of Europe.
He collects several awards in culinary competitions, gold medal at the Olympics of cooking in Stuttgart and ranks among the best in the world at the World Cup of Artistic Cuisine in Luxembourg, to date he holds the role of judge in the national championships of cooking Italy published by the Italian cooks federation.
Max, has an idea of gourmet cuisine, technically avant-garde and visually appealing. a compelling blend that combines innovation, tradition, visual and fusion for an exhilarating result to be enjoyed with at least three of the five senses. Max Ballarò is among the most imaginative and compelling promoters of a gastronomic avantgarde tenaciously clinging to the traditions of his homeland: once again, Sicily.
