Chef Massimo Bebber
Born and raised in Roncegno, a town in the province of Trento, Italy, Chef Bebber developed a passion for culinary pursuits at a very early age, inspired by his father, an avid cook, and older brother, who remains a chef in Northern Italy to this day. After attending the Culinary Institute in Levico, Valsugana, Italy, where he received a degree in culinary arts, Bebber honed his gastronomic skills working in the kitchen at various luxury hotels and restaurants in Northern Italy for several years.
Seeking a new challenge and spurred by childhood friend Denis Franceschini (now the owner of Bar Italia), Bebber relocated to New York City in 1998. He was welcomed into the Cipriani family and quickly hired as sous chef at Harry Cipriani, where Franceschini also worked. Bebber served as sous chef, and then executive chef, at Cipriani locations throughout Manhattan for over a decade. Following his tenure at the international Italian franchise, Bebber was hired as executive chef to open Caravaggio in 2009. There he developed contemporary Italian fare to please the sophisticated palates of the Upper East Side crowd.
Chef Bebber is thrilled to join the Maccioni family legacy with his new position as executive chef at Sirio Ristorante New York. He looks forward to putting his own twist on the restaurant’s seasonal Italian cuisine and work alongside a talented team. When he’s not honing his culinary skills, Bebber enjoys downhill skiing, snowboarding, spending time with his wife and playing sports with his three young sons.