Massimo De Francesca is an award winning chef whose career took root in his culinary journeys through the kitchens of Italy, Canada, USA and Caribbean. With over 18 years of professional experience, Massimo has been at the helm of kitchens producing innovative dishes infused with local flare.
In 2008, Chef Massimo joined Kimpton Hotels at Domaso Trattoria Moderna in Arlington, Virginia and then spent three years in Manhattan as Executive Chef at Nios, adjacent to The Muse Hotel, and SilverLeaf Tavern at 70Park Ave Hotel. Most recently he was producing notable dishes at Taggia at FireSky Resort and Spa in Scottsdale and SaltRock Kitchen at Kimpton’s Amara Resort and Spa in Sedona.
He has appeared on national and local television and radio programs, and has been featured in articles in notable regional and national publications such as AZ Central, The New York Post, USA Today and The Washington Examiner. Chef Massimo has participated in prestigious culinary events including a collaborative Beach Glamour Dinner at the James Beard House in New York City, New York Food & Wine Festival, Grand Gourmet, Devoured Food & Wine Classic and Flavors of Phoenix.
Chef Massimo brings his many global influences to the new Kimpton Seafire Resort + Spa. An authority on the multicultural culinary scene in Grand Cayman, he incorporates his extensive knowledge gleaned from locals, restaurateurs and fishermen into the unique culinary offerings at the resort and its three unique restaurants.
John Stanton joins the Seafire team from Chicago, where he received numerous awards for his work as Head Bartender at Sable Kitchen & Bar. A professional bartender for more than 10 years, Stanton got his start at Chicago’s Hungry Brain. In 2010, Stanton joined Sable Kitchen & Bar to assist with the opening and work under the guidance of acclaimed Head Bartender Mike Ryan. After two years, he was handed the reigns to spearhead Sable’s beer program, where he featured numerous local breweries. With Stanton at Sable’s helm, the acclaimed bar program was consistently named one of the top cocktail menus in the US, receiving accolades from Zagat, Departures, USA Today, Food & Wine, and Esquire, among others. He has a B.A. in Fiction Writing from Columbia College Chicago.