Massimo Mele takes us through his slice of Tasmanian paradise

Celebrated chef Massimo Mele’s home is where his heart is – and that’s on the Apple Isle.

Chef Massimo Mele feels most at home when working in his kitchen.

It took more than 12 months to renovate the house of acclaimed Tasmanian-based chef Massimo Mele, but it was worth the wait for the dream home he now shares with partner Kristy and their three young children.

“We had been looking for quite a while for a suitable house in Hobart and we saw this one that was built in the ’50s and was a bit like a Tuscan villa; but it had loads of character, was on a big block and has great water views and we knew we could renovate it,” says Mele, who is well known for his culinary and voluntary ventures.

Ten months ago, Mele opened his newest Italian restaurant, Peppina – named after his nonna – in Hobart’s beautifully restored luxury Tasman Hotel in the heart of the city.

Massimo Mele’s home.

Mele and his little helper choosing the fresh produce.

Peppina already has a great following and was recently a finalist in Gourmet Traveller’s 2023 Restaurant Awards for best new restaurant.

It features an eclectic menu of Italian-inspired dishes using Tasmania’s fresh produce from small and artisan producers.

Mele has also been the food ­director at Grain of the Silos in Launceston since 2018, and frequently travels to the mainland for food and wine events.

When Mele walks through the front door of his home, after a busy work shift, he says he immediately feels at peace, especially with the tranquil views across the bay and natural bushland.

The house is a sleek design by Kristy, who reorganised it, removing columns and opening up rooms that now work well for their three children – Max, 6, Rio, 3, and Florencia, 10 months.

“It’s a really beautiful space and big garden, and there’s a nature reserve nearby, so we are very lucky,” Mele says.

Massimo Mele at home with the family.

Supervising budding young chefs.

An Electrolux ambassador, his kitchen is functional and spacious, according to Mele, who also has a nearby stand-alone studio where he conducts bespoke produce-­focused cooking experiences showcasing local producers and suppliers’ meats and cheese.

“The cooking experiences also focus on the creativity, education, family and traditions around growing your own food,” he says.

The family all enjoy working in the productive vegetable and herb garden, and collecting eggs from the chickens that roam around.

“I’m creating a space where I can educate my kids and myself about food as well as keep work and home closer together,” Mele says.

Much of the produce he grows ends up in his dishes at Peppina, as well as in home cooking and his classes.

The studio is a place where he can get away from everything and enjoy his cookbooks and do lots of planning.

Passionate about sustainability and mindful cooking, Mele has combined his Italian heritage with his culinary craft to showcase methods to live more sustainably.

Born in Tasmania, he was raised in Naples, Italy, where his love of good food evolved before he returned to the Apple Isle.

The property has exceptional coastal views.

The most important room in the house – the kitchen.

He completed his apprenticeship under chef Roberto Castellanni at the prestigious Donovans Restaurant in St Kilda, Melbourne, and won Apprentice of The Year in 1999 at the Restaurant and Catering Awards.

He then opened Launceston’s Mud Bar and Restaurant, which received a chef’s hat and many industry awards, and later he was the executive chef of the Hugo’s Group in Sydney, and executive chef for La Scala on Jersey Restaurant and Cocktail bar in Woollahra, Sydney.

But he loves being back in Tasmania and is quick to sing the praises of the great produce available.

Mele says he loves cooking because of the pleasure it brings to others. “I am always happiest when I am in the kitchen and very happy to share the space with friends and family,” he says.

“I think being able to entertain, cook great food and be comfortable is the perfect recipe for success.” Mele supports Oz Harvest and other charitable organisations.