At Rosewood Miramar Beach in Montecito, chef partner Massimo Falsini oversees Caruso’s, the oceanfront restaurant that earned its first Michelin star in 2022 and has retained both the star and a Green Star for sustainability ever since.
Before joining Rosewood, Falsini helped open the first Ferrari theme park in Abu Dhabi, along with a luxury hotel and the F1 Paddock Club. In the United States, he held leadership roles at Waldorf Astoria Orlando and Four Seasons Hualalai, and oversaw culinary operations at Solbar, a 13-time Michelin-rated restaurant in Napa Valley.
Falsini’s cooking reflects both his Roman roots and his California home, with pastas paired alongside produce from the coast. His commitment to sustainability inspired him to take up beekeeping during the pandemic. “Without bee pollination there would be no crops, no vegetables,” he says. “No vegetables means no animals. It means no people.” He also leans into California’s biodiversity to support local farmers and fishermen, with the long-term goal of achieving a net-zero carbon footprint.
Among his many accolades, one of Falsini’s most treasured moments came when his 16-year-old daughter Elsa spent a month working alongside him and his team. “Can you imagine getting to work in a Michelin-starred restaurant as a teenager?” he says, his voice quickening as he describes her love for the complete dining ecosystem—from farming and harvesting to the work that happens in the kitchen.
Looking ahead, Falsini is working on a new book, set to debut in 2026, and is in the early stages of launching an in-house chocolate program. Both projects reflect his guiding philosophy to “strive for excellence.” “Every day you have to work and want to be better,” he says. “This level of hospitality requires a commitment to that mindset.”
