Culinary at Auberge Resorts

Auberge du Soleil

Chef Robert Curry

Robert Curry, has been Executive Chef at Auberge du Soleil since 2005. He oversees all culinary aspects of the hotel, including its iconic Restaurant, and has earned 11 consecutive Michelin Star awards (2006-2017). Curry’s menu reflects his extensive experience in the traditions of both Napa Valley and France, which continue to inspire the cuisine at Auberge du Soleil. Over the years he has developed long-standing relationships with local and regional organic farms and purveyors to procure the finest ingredients of the season, showcased on his ever-changing menus.

In 1986, Curry began his culinary career in his native Los Angeles at Ma Cuisine, Wolfgang Puck and Patrick Terrail’s cooking school. He later received his degree from the Culinary Institute of America, Hyde Park, N.Y. Following graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant. In the late ‘90s, he traveled the world to study cuisine, working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris; with Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, France; and in Paris at the two-star Michel Rostang.

Chef Massimo Falsini

“Cooking it is not just the process of preparing food by applying heat; but while we are changing its flavor, texture, consistency and appearance we are giving it something from our heart… Something magic.....”

Massimo Falsini is an Italian Chef whose 20 year career has spanned Europe, North America and the Middle East, Massimo enjoys nothing better than the transformation which takes place in the cooking process, and the evolution of each recipe to create an unparalleled end product. Massimo began his career in the food industry in 1988 in a Roman icon Trattoria “Felice a Testaccio” a Michelin Star restaurant, with Chef Antonello Colonna, first as a steward and as a Commis after. In 1991 he moved to North as Chef De Partie in “Trieste & Victoria” a Luxury Hotel in Abano Terme, where he spent 3 years working with a 3 stars Michelin Chef Alfonso Iaccarino. In February 2002, accept a position as the Executive Chef at the legendary Roman restaurant, Harry’s Bar where he matured his culinary skills and finally awarded of One Star in the prestigious Red Michelin Guide in January 2006 while maintaining Three forks on the Gambero Rosso Guide. In December 2006, Massimo relocated to the Middle East, where he became the Head Italian Chef for the Grand Hyatt Amman’s signature restaurant, L’Incontro, achieving best restaurant in Jordan, and best Italian restaurant in Middle East with 3 crowns in the Grumpy Gourmet Magazine.

In 2012 Massimo moved to the US following a long time made promise to his family and in March 2012 joined the Waldorf Astoria Orlando as Executive Chef leading a team of 61 Chefs and stewards in four acclaimed restaurants including the five diamonds rated Bull & Bear serving distinctive cuisine made legendary. Since May 2013 Massimo is a Certified Executive Chef from the American Culinary Federation and in 2013 Massimo attended again to Cornell University and graduated with a Master Certificate in Food Service Management with focus on Financial and in December 2016 he completed the Executive Leadership Certification. As well Massimo hold a Certification in Serve Safe Instructor and Proctor. Massimo lives in Waimea with his wife Danielle, his 7 years old daughter Evelyn and 17 month old Enda.