Pâtissier Profile

Zucchero (pronounced Zookero) is headed by Massimo Bishop-Scotti. Massimo was born and bred in Capri, Italy where using wholesome ingredients grown by family and neighbours along with days spent making passata around the kitchen table were very much the norm. Massimo’s love of food started at a very early age as it was such an integral part of everyday life. His first job was for a local pasticceria (pâtisserie shop) at the age of 12 – it was at this time, his passion for pâtisserie was born.

Massimo had a burning desire for knowledge and left Capri at the tender age of 17 with a few hundred pounds sterling in his pocket, unable to speak more than a few words of English, but bubbling inside him was a whole pile of ambition. He set-off for London to target the only professor of food in the UK – Professor John Huber. He trained as a Pastry Chef (Pâtissier) in London, under the strict instruction of the highly respected Professor Huber for 2 years. Professor Huber set the exemplary high standard that was to become intrinsic in everything Massimo does.

Massimo's qualification achievements include: City & Guilds 706/3 Advanced Pâtisserie & Confectionery, City & Guilds 706/1 & 2 in Cookery, Food Hygiene Level 2A.

Since qualifying, Massimo has worked with first class chefs in multi-Michelin star restaurants and 5 star hotels, to name but a few, The Savoy, The Intercontinental Hotel, Pool Court at 42 and also at The Aubergine for Gordon Ramsay. He has had the pleasure of designing bespoke dessert recipes for the likes of Sir Elton John, Sir Michael Parkinson and MP’s of the New Zealand Government while at the Park Royal Hotel in Wellington.

During his career, Massimo picked up a number of awards leading to the accolades of Coupe Escoffier Pâtissier of the Year and Salon Culinaire Pâtissier of the Year. Recently Massimo has developed an extensive number of cake and dessert recipes for Marks & Spencer and for manufacturers supplying Harrods. Many of Massimo’s recipes have won awards such as True Taste and the Q Award.

As ever, Massimo’s thirst for knowledge never stops and has recently been trained in the art of sculpting, by Milleur Ouvrier de France, Jean-François Castagne, the Pâtissier who invented the technique of sculpting with pure chocolate. Jean-François Castagne is the French Ambassador for the biggest chocolate company in the world, Barry Callebaut, winning the equivalent of a gold Olympic medal for pâtisserie work.

Massimo’s passion is with the contemporary and cutting edge, coupled with the use of the highest quality ingredients and sophisticated flavour combinations to deliver a superb culinary experience. Massimo takes his creative influence not only from the UK but also from his home land of Capri and other countries where he has worked, such as Bermuda, New Zealand and Australia.