Born in Salerno, Italy, near the Amalfi Coast, Chef Angelo Massanova grew up working with his Mother during the summers. His passion for cooking started at age 11 after spending hours at the restaurant and at home watching his mother cook.
Massanova then attended the famed Culinary school "Roberto Virtuoso" in Salerno when he was 13 years-old.
After graduating culinary school with high honors, Massanova started work for famed restaurant, “Michelangelo”. His culinary experience then took him to Turin (Piedmont) where he worked with Truffles, Risotti, Brasati and all other northern Italian Cuisine ingredients at the restaurant “Bonet”.
Massanova then to went to work for the restaurant “La Playa” and “Agriturismo San Basilio” both in the Cilento National Park where he learned to make homemade bufala mozzarella, artisan cheese and salami.
In 2006, Chef Angelo Elia asked him to move to Florida and work for his growing empire at Casa D’Angelo, Fort Lauderdale.
Chef Massanova enjoys teaching and frequently shares his skills at the Jean-Pierre Cooking School in Fort Lauderdale. He has proudly represented Chef Angelo Elia for Casa D’Angelo with fellow Chef, Rickie Piper at many events around the United States including the James Beard Foundation House in New York City and the Food Network South Beach Food & Wine Festival.