Massimo Piedimonte is the chef of Montreal’s Le Mousso. Piedimonte discovered the fun of working in kitchens at the age of 16, when he got his start in the industry working in a pizzeria. That foundation led him through some of Montreal’s top kitchens. He worked at Europea and Maison Boulud, and eventually landed an internship at one of the world’s best restaurants, Noma in Denmark. There, Piedimonte realized that many of the ingredients and techniques he was being exposed to would transpose well to what was available back home in Quebec. This revelation led him to open Le Mousso with chef and friend Antonin Mousseau-Rivard, to much acclaim.