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Raffaele de Mase

Raffaele de Mase began his career on the Amalfi coast with Chef Ludovico D’Urso, his first mentor. In 2002 he moved to Rome and started his working and training path, which led him to the kitchens of some of the main luxury hotels of the capital, including the Hotel Eden, the Minerva, the Hotel Splendide Royal Roma, La Posta Vecchia Relais & Châteaux of Palo Laziale, and the Rome Cavalieri Waldorf Astoria. Nominated Executive Chef at the Rome Marriot Grand Hotel Flora, he collaborated with Michelin-starred chefs such as Heinz Beck, Michelino Gioia and Salvatore Bianco. His cuisine is contemporary Mediterranean, looking towards the future without forgetting its origins. His dishes reproduce the tradition as opposed to innovation. His creations show the continuous search for new flavors, which prefers the use of seasonal Italian ingredients of the highest quality. His continuous experiences are found in his dishes, with which he aims to recreate the flavors and places of the past.

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