Chef Maurizio Peccolo
For more than four decades, Chef Maurizio Peccolo has dedicated his life to Italian cuisine—not simply preparing it, but teaching it, representing it internationally, judging it at the highest levels, and preserving the traditions that define it.
Raised in the Veneto region near Treviso, Italy, Chef Maurizio began working in professional kitchens before the age of 16. He studied at the prestigious Istituto Professionale Alberghiero G. Maffioli in Castelfranco Veneto, beginning a career that would eventually take him across Europe, Africa, Russia, and the United States.
His culinary philosophy remains deeply Italian: exceptional ingredients, simplicity of preparation, respect for seasonality, and allowing the authentic character of each ingredient to speak for itself. His cooking combines those traditions with the refinement and perspective acquired through more than 40 years of international experience.
Recognized by the Italian Republic
Among the many distinctions of his career, in 2022 Chef Maurizio received the prestigious Stella al Merito del Lavoro — Star of Merit for Labour, an honor conferred by the President of the Italian Republic, Sergio Mattarella, recognizing an exceptional professional career and lifelong dedication to his craft.
He has also earned the distinguished title of Maestro di Cucina and the Maffioli d’Oro, recognizing him among the ten outstanding students honored during a 20-year period of his culinary institute.
Chef Maurizio has additionally been recognized through Ospitalità Italiana, an international initiative promoting authentic Italian hospitality and gastronomy, and is a member of the prestigious Chaîne des Rôtisseurs, one of the world’s historic international gastronomic associations.
From Treviso to the World
Chef Maurizio’s career has extended far beyond the kitchen.
He has served as an Executive Chef, culinary educator, restaurant consultant, master-class instructor, and mentor to culinary professionals internationally. His career has included important culinary projects and leadership roles in Italy, Monaco, Russia, Ethiopia, and the United States, including work associated with Eataly Moscow and distinguished restaurants and hospitality organizations around the world.
He has taught and trained culinary professionals, participated in Italian culinary television, contributed to international gastronomic events, and shared the traditions of Italian cuisine with chefs and students across several continents.
Tiramisù World Cup — Treviso, Italy
Chef Maurizio has a particularly meaningful connection to Treviso and one of Italy’s most celebrated culinary traditions: tiramisù.
For seven years, he has participated as a judge of the Tiramisù World Cup in Treviso, evaluating competitors from around the world in the birthplace of this iconic Italian dessert.
He is also recognized by the Tiramisù World Cup as a Tiramisù World Cup Ambassador in the United States.
In October 2026, Chef Maurizio will once again return to Treviso to participate in the Tiramisù World Cup, continuing a relationship with the competition that reflects both his expertise and his commitment to representing Italian culinary culture internationally.
Representing Italian Cuisine in America
Chef Maurizio serves as U.S. East Coast Delegate for the Associazione Professionale Cuochi Italiani (APCI) and has held a leadership role with the Italian Culinary Consortium USA, furthering his commitment to promoting and protecting the standards and traditions of Italian gastronomy abroad.
He also serves as Culinary Director & Gastronomic Advisor to the Caterina de’ Medici Gastronomic Society, contributing his culinary expertise to the Society’s mission of celebrating, preserving, and promoting Italian gastronomic culture and tradition.
The Cuisine of Broadmoor
Today, Chef Maurizio brings this extraordinary lifetime of experience to Broadmoor Osteria Italiana.
His cuisine is rooted in a principle that has guided generations of great Italian cooks: authenticity is not measured by how many ingredients are added to a plate, but by how respectfully the ingredients are treated.
Freshness. Seasonality. Simplicity. Technique. Tradition.
At Broadmoor, classic Italian foundations meet the perspective of a chef who has spent more than four decades cooking, teaching, judging, and representing Italian cuisine around the world.
Awards and titles are an important recognition of that journey, but Chef Maurizio believes the final judgment still happens in the simplest possible place:
on the plate.