Massimo Di Luca
Place of employment
IHS Global Alliance
2005 - 2008
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.
In 2013 joined Richmond Oysters, contributing to their fast climb in becoming a leading independent wholesale, retail & restaurant company incorporating full supply of goods for hotels, restaurants, catering venues, hospitals & retails.
Today with IHS Global Alliance, Massimo interacts with premier hotel and venue owners, developers and operators, to analyse their F&B operating equipment needs on new openings across the MEAE. He consults with clients, pushing them to think outside the box, offering creative new ways of thinking and operating.