The Peppina team embody the big-hearted nature of Italian feasting, intensified by a detailed knowledge of their craft and what this island state can bring, literally, to the table.

Massimo Mele's combination of Italian heritage and clear passion for producers makes this project one of the most exciting among a diverse career. Born in Tasmania and raised in Naples, Massimo travelled and cooked around the world, expanding his knowledge surrounding modern cuisine but never forgetting his European heritage. A breakthrough position at Donovan's in Melbourne ignited Massimo's food career, and various kitchens, television appearances and successes followed. Still, the lure of Tasmania was too strong to ignore, and a family friendly lifestyle in Southern Tasmania has brought Massimo, his wife, and children back for good. 

Between prestigious food festivals and events, and his position as Food Director at Grain of the Silos in Northern Tasmania, Massimo is focused on creating with Tasmania's exceptional produce. Always with his Nonna Giuseppina in mind, Massimo wants her namesake restaurant Peppina to be the enduring legacy of the Italian hospitality he lives and breathes. Peppina is Massimo's personal dedication to a producer-led approach, while being a neighbourhood space to share food and stories, to be loved by all. 
 

Michael might already be a familiar face to some, with an enduring career in Hobart and Melbourne. His early career was spent in sales, servicing Melbourne cafes, restaurants and nightclubs. This interest led to Michael working toward certification under the Court of Master Sommelier and passing of the Wine and Spirit Education Trust (WSET) Level Three.

Since then, Michael has held the role of assistant sommelier of The Source Restaurant at Mona, and later head sommelier of Hobart's fine-dining Chinese restaurant, Me Wah. Further afield he was Head Sommelier at Guy Grossi's, Grossi Florentino before a family friendly change to wine wholesaling saw Michael back in Tasmania. Since the return to his home state, Michael has become a welcome face in Hobart venues where his detailed knowledge of all things brewed, fermented, and distilled have made him a key figure in the dining room.