Vinum Executive Chef and restaurateur Massimo Felici’s passion for food started as a young boy growing up in New York. He started his career in the Restaurant business in Manhattan. Through the following years he kept on moving up the ladder over many other fine Italian establishments in New York such as, Cipriani's, Giambelli, Da Umberto, Meza Luna (in California), Canastels, and more.
At only 22 years old Massimo then traveled to Florence, Italy where he honed his skills in a few local trattorias. Soon after he opened his own restaurant in Florence, called "IL Canapone". A very quaint and authentic trattoria with only 35 seats and located very near the beautiful Palazzo Pitti. Till today, one of his most cherished restaurants. After 2 years was named one of the best trattorias in Florence where locals eat in the "A Tavola" magazine.
Then he returned to New York to practice his art in fine restaurants. Massimo helmed the kitchen as executive chef and partner at "Da Vittorio" (which was onwed by Da Umberto's Restaurant family). Soon after, he opened his own trattoria around the corner called Ribollita. Got praises from NY Times, Eric Isimov, New York Magazine, Time Out Mag, and many more.
Later in the year 2000 he opened La Nonna, a Tuscan restaurant, he got reviewed by William Grimes with great accolades, but sadly had to close after 9/11. He was forced to sell Ribollita due to lease bought out by large development Co.