Executive Pastry Chef – Angelina’s Pizzeria Napoletana & Bottega Angelina
Chef Massimo was born in Albenga, a small town in Northern Italy between Genova and the French border. Growing up with the smell of desserts wafting from the pastry shop below his family’s apartment, Massimo ended up spending most of his time downstairs, especially after school. At the early age of 14, he got his first job during summer vacation as a barista. After high school, Massimo pursued his passion for food by attending Professionale Alberghiero di Stato (State Culinary School) and worked in a pastry shop and bakery during summer breaks. By 22 years old, he worked in his own baking laboratory for five years. Massimo moved to the United States in 2000, where he worked as a Pastry Chef at Antonello Ristorante for almost 20 years before joining the team at Angelina’s Pizzeria Napoletana and now Bottega Angelina.
Source Bottega Angelina 2021-11
Though he’s had no formal training, Pastry Chef Massimo Cosmano has been plying his trade since he was 8 years old. The native Italian – he hails from a little town outside Genoa – recalls working side-by-side with his mother and grandmother making such standard fare as tiramisu, profiteroles, cakes and cookies. The skills he developed then have since shaped the career of the critically acclaimed dessert master in his position at Orange County’s finest Italian dining establishment. Before assuming his position as Antonello Ristorante’s pastry chef in 2000, Cosmano worked at a variety of bakeries in Italy and even owned his own called Massimo’s from 1990 – 1995. His vast experience primed him for his coveted position at Antonello and his unique twists on traditional Italian desserts have earned him the admiration of Southern California’s culinary community.