The heart and love always come along
His secret weapon, he insists, is Carolyn. “She created the backbone of Vabene — the accounting, the paperwork. She let me do what I love the most: cooking.” Their teamwork built the restaurant from the ground up, proving that dreams don’t have to start big to grow beautifully.
At home, Massimo continues passing down traditions to his children, much like his grandmother did for him. His eldest daughter is already gaining experience in the culinary industry abroad, his son is studying hospitality locally, and his youngest — just 12 — loves cooking beside him. “She’s very precise, very good,” he beams.
On to the future
Looking ahead, Vabene is preparing new dishes and a special take-home holiday menu for Noche Buena and New Year’s feasts. The restaurant also accommodates private events and continues refining the classics that made it special.
Asked what advice he can offer aspiring restaurateurs, Massimo’s answer reflects the humility that shaped his journey: “Start really small. Do one thing, and do it very well. People will know you for it. From there, you can expand.”
From a grandmother’s wooden board in Italy to a thriving pasta deli in Manila, chef Massimo Veronese’s story is a reminder that authenticity, passion, and simplicity never go out of style — especially when served from the heart.
