Palio Ristorante is now open!!!

Ciao guys,
I'm Massimo, Executive Chef of the newly open Palio Ristorante at 399 Jericho Tpke, Jericho. On Monday October 20, we open for lunch: Great sandwiches, salad and house made pasta!
Palio Ristorante is dedicated to being environmentally responsible. By promoting practices that focus on a greener future and using organic and local foods.
After a lifelong career cooking in the kitchens of some of the world’s most notable restaurants in London, Monte Carlo and New York City, Chef Massimo Fedozzi is taking the helm of Palio Ristorante, Long Island newest destination restaurant.
Passionate about the food of his homeland, Fedozzi has crafted a menu for Palio that showcases his adaptation of the dishes that he loved while growing up in Northern Italy. His philosophy of food is that the “quality of ingredients is everything and simplicity of execution is a must.”
The outgoing chef is looking forward to working in Palio kitchen and share his passion for the dining experience with his guests. “While the taste and presentation of my food is always my number one priority, I love to be able to interact with diners and to share my enthusiasm about my dishes,” says Fedozzi.
From a young age, he was intimately involved in the world of food, learning about pastas and antipasti at his parents’ deli in Genova in Northern Italy’s Liguria region, and delighting in the food and aromas as his family gathered for meals around their large kitchen table. The scent of fresh sage, marjoram and rosemary, which grow wild in Northern Italy, immediately transport him back to these childhood days. Fedozzi, who is fluent in English, Italian and Spanish, was expected to become a translator, but instead followed his true passion and attended the Marco Polo Culinary Institute in Genova.
Fedozzi’s career began in the kitchens of some of Europe’s most renowned establishments: the Savoy of London, Hotel de Paris in Monte Carlo and Hotel Palace in Gstaad, Switzerland, but it was his work under Chef Gualtiero Marchesi, the father of Italian nouvelle cuisine and the first Italian to win three Michelin stars, that would provide the inspiration for Fedozzi’s innovative Italian cuisine.
Following Marchesi’s lead, Fedozzi became one of the first chefs in Italy to present nouvelle cuisine, honing his craft as the chef of Ristorante Aladino in Genova, before opening his own restaurant, also in Genova.
Always up for an adventure, Chef Fedozzi was offered the opportunity to come to America in 1984 and open I Tre Merli, an off-shoot of a small Genovan wine bar, in New York City. Following a ten year stint in New York, he headed to the Midwest, and worked as corporate executive chef for James Beard award winning-chef Jimmy Schmidt’s META Restaurant Group, among other positions.
In 2000, Fedozzi was named executive chef of the Delfino Riviera in Orlando, Florida, receiving numerous honors and awards including a Four-Diamond restaurant rating from AAA and three stars from the Mobil Travel Guide. After a five years tenure with Loews Hotels, he took a position at the Portobello Yacht Club in Orlando before coming to head the kitchen at Domaso Trattoria Moderna at the Hotel Palomar Arlington, a Kimpton Hotel, in Arlington, Virginia.
When Fedozzi’s not in the kitchen he’s still pursuing activities with lots of excitement, whether it’s auditioning to be the next Food Network TV star, watching the fast-paced action of Formula One and rally car racing or daydreaming about driving a Maserati.