Chef
Massimiliano Delle Vedove
- Discipline
- Chef
i. Biography
Massimiliano Delle Vedove’s work at Smoked Room in Madrid is built on control, timing, and a kitchen rhythm that holds under pressure. As Head Chef, he is responsible for the restaurant’s direction, with a style grounded in early fundamentals and carried forward through successive steps in leadership.
The Path
The craft began in first steps in the kitchen at Colombaio in Casole d'Elsa, Italy, where repetition and brigade discipline established the basic habits of service work. At Palagio del Four Seasons in Italy, those foundations were extended into stronger technical habits, adding another layer to the precision that later came to define Massimiliano Delle Vedove’s approach. Across those early kitchens, the movement is clear: apprenticeship first, authority later, with timing and composure sharpened at each stage. A more visible leadership role followed at Mont Bar in Barcelona, Spain (2017–2019), where the progression from kitchen work to responsibility became explicit. From there, the move to Smoked Room in Madrid, Spain (from 2021) brought together the discipline of earlier service with the demands of directing a kitchen at this level.
The Work Today
At Smoked Room, the standard is discipline, clarity, and close attention to detail, and Massimiliano Delle Vedove is responsible for holding that standard in place. The restaurant’s philosophy is rooted in seasonality and precision, so the work is handled with measured decisions rather than excess. Its Michelin-starred approach relies on the finest ingredients, while Japanese techniques are used to refine textures and flavors. Under Delle Vedove, the kitchen reads as controlled and restrained, with each element serving the whole rather than competing for attention.
Career - First steps in the kitchen — Colombaio, Casole d'Elsa, Italy - First steps in the kitchen — Palagio del Four Seasons, Italy - Head Chef — Mont Bar, Barcelona, Spain (2017–2019) - Chef — Smoked Room, Madrid, Spain (from 2021)
Acclaim
His own description of the kitchen’s standard is concise: > "Our philosophy is rooted in seasonality and precision, blending our Michelin-starred approach with the finest ingredients and incorporating Japanese techniques to refine textures and flavors."
FAQ What is Massimiliano Delle Vedove's current role? As of 2026, Massimiliano Delle Vedove is Head Chef. Where did Massimiliano Delle Vedove work before? Massimiliano Delle Vedove's earlier career included Colombaio, Palagio del Four Seasons, and Mont Bar.
