Maximilian Vast

Chef and Patron of Vico Astemio

Self-taught chef born in 1975, he has been cooking professionally for about 20 years. I have been passionate about the art of cooking since I was a child thanks to my grandfather Wilbur, who transformed simple ingredients as if by magic into delicious dishes and then thanks to my father, a wine producer, a companion on many trips out of town thanks to which he discovered new flavors and the ancient aromas of our land and our vineyard. And so after almost ten years of experience in his wine shop he decided to open his first restaurant. Driven by a strong passion, he began a course of studies through the reading of books studied independently and professional courses taken in various private schools in the area. I immediately understood that having a good brigade and a professional kitchen made of innovative equipment would lead me to create the dishes that had been in my head for a long time. Reading books on regional culinary tradition led him to decide the path to take in the kitchen. Telling the seasonal ingredients linked to the tradition of the area through a dish but with a pinch of innovation and a desire to surprise. In this, he is helped a lot by the location of his restaurant, which is located 50 meters from the fruit and vegetable market and the fish market of Riposto, allowing him to have selected raw materials every day. This means that his menu offers different experiences even after only a week from the last visit.