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Chef de Cuisine Massimo Geromel presides over the culinary realms of the MIRAMONTI, a style hotel and spa destination in Avelengo/Hafling, South Tyrol/Alto Adige. Perched like a cuckoo nest high in the mountains above the city of Meran/Merano, the hotel's three dining rooms plus suntrap terraces that sweep across the infinity views trace the region's foodie heritage back to the original roots of local, fair and good. A slow-food philosophy that Chef Massimo Geromel describes as 'keeping things simple, pure and rooted'.
Like many a good chef, early childhood experiences in the kitchen with grandma ignited his passion for honest, flavoursome home cooking. Chef Geromel enjoyed many an hour with both his Nonnas. They each impaired their knowledge giving him his solid grounding in the understanding of ingredients, plan seasons, and how the benefits of having strong bonds with the local producers way before it became trendy are crucial. Being situated in the corner of Italy known affectionately as the 'Garden of the Alps', the fruitful bounty is boundless, as are the influences surrounding this axis point high in the mountains. The Austrian-Hungarian Empire echoes reach through the culinary palettes to the Mediterranean's harvests to Italy's classics. A rich tapestry of ingredients, climates, seasons, and nature narrates the menus.
Born in 1973 in Treviso, Germomel satisfied the palate of demanding guests at the restaurant "Carpaccio" in Paris, the Four Seasons Hotel Milano, BVLGARI Hotel Milano and many famous pitstops at well-known restaurants in South Tyrol. His Chef mentors being Sergio Mei and Alberico Penati. Chef de Cuisine Massimo Geromel is a flavour connoisseur, a disciple of keeping things simple without the unnecessary pomp, a purity allowing the balance of texture and taste to canvas his plates. He skillfully pairs ingredients with expressive nuance. He is naturally contemporary and a slow-food aficionado.
There are three culinary outposts at the Miramonti - the flagship Panorama Restaurant is a coveted fine-dining address, considered one of the most distinctive and unusual restaurants in South Tyrol. The two other eateries focus on casual, easy-going dining and a traditional twist on the Stube, serving up authentic South Tyrolean cuisine.
A keen nature lover, Massimo 'loves to be in the forest, in nature, away from the distractions. It is here that I often stumble upon ideas; nature inspires me, whether it is the scent, a childhood memory or a foraged wild herb. This is where I feel at home. Equally, I like talking to local farmers and producers- together we conjure new ideas for the cloudy apple juice, the berg honey or a piece of cured meat. South Tyrol is a hotbed of history, but it is also innovative. I continually see how we adopt far-flung influences into our regional cuisine. We can learn from other mountainous regions across the globe, often the climate and hardships of the past produce a similar culinary tale; after all, every tradition has been an innovation at some point."
High in the clouds, Chef Geromel has defined his cuisine and cultivated his passion for keeping things simple, pure and incredibly delicious.