Massimo Di Luca
Place of employment
2003 - 2006
Massimo has held several key executive positions in the hospitality field over the last 30 years. In 1990 he completed his Swiss Chef Master Diploma and accepted the position of Banqueting Chef at the Hotel Dorchester in London, working with Executive Chef, Will Elsener.
Following this, he was appointed Corporate Executive Chef for Costa Cruise Lines in Genoa Italy and Miami USA. This role saw him manage and direct the food operation for a fleet of 10 ships. Massimo joined Crown Entertainment Complex in 1996 as Executive Sous Chef and managed the planning for the opening of the Food & Beverage operation. At the time Massimo left Crown in July 2003 he was Director of Food Operations. Massimo was headhunted for the RACV City Club in Melbourne in 2004 where his previous experience was utilized to ensure the smooth transition from the existing RACV Club facility at 123 Queen Street to the new exclusive 5-star facility; RACV City Club complex at 501 Bourke Street.
One of his major responsibilities is the strategic development of the Food & Beverage department, from restaurant concepts to food trends. He is also responsible for the financial management of Food & Beverage Operations. Three years after its successful inauguration of the RACV City Club Massimo then went on to open: the much anticipated French pastry shop “Le Petit Gateau” in 2007 on Little Collins Street, in 2008 he then went on to open the Conservatory Buffet, the Gallery Café on Level 1 in 2010 and worked on the expansion of the Convention & Event facility to be completed early 2012.
Since 2013 Massimo joined Richmond Oysters wholesale distribution company established in 1959 by brothers Tony & Nick Anassis. From its humble beginning, the small business quickly has developed providing nowadays a growing variety of produce. Today Richmond Oysters is a leading independent wholesale, retail & restaurant company incorporating a full supply of goods for hotels, restaurants, catering venues, hospitals & retails.