Son of art, he grew up in a family of pastry chefs, learning the secrets of the trade from his father and grandfather. Since the 2000s he has been managing his "Villa dei Cedri" pastry shop and café in Valdobbiadene (Treviso) with his wife Silvia, which has become a point of reference especially for breakfasts, the assortment of chocolates, as well as for the renowned selection of mignon and cakes ceremonial.
The continuous search for improvement of the techniques and the innate personal curiosity leads him to attend numerous refresher and deepening courses.
His passion for working with chocolate was born twenty years ago.
For several years he has specialized in artistic pièce learning the art of the best master chocolatiers in the world, to which he has combined elegance and simplicity.
His first success and personal satisfaction came in 2013 by winning the Coppa d'Oro, chocolatier category, which allows him to participate in the 2014 Gelato World Cup, as master chocolatier of the Italian team, obtaining the silver medal.
His pièce in chocolate was much appreciated on this occasion, together with a selection of mignons on the theme "Floral flavours".
In January 2015 he obtained the title of Italian chocolate champion in the Cacao Barry World Chocolate Master, an international competition of the highest level.
This important success allowed him to represent Italy in the world competition and arrive among the top 5 finalists at the Paris Chocolate Exhibition in October 2015. On this occasion, with his Dessert "Triumph of Raspberry and Chocolate", he wins the prize of Best Dessert in the World.
In addition, he is selected with four other professionals for the best personalized chocolate with his "Gaston" Or Noir, created in honor of his grandfather.
In addition to participating in competitions, Massimo Carnio carries out consultancy for companies and private pastry laboratories for new developments, improvement of the existing range and resolution of any laboratory problems.
He collaborated until 2019 with the PreGel Spa company in the research and development of pastry products.
In 2016 he obtained the official appointment of Ambassador Cacao Barry, a company with which he collaborates and is a consultant.
Furthermore, for the Martellato company, he collaborates as a demonstrator and consultant in the design of molds and tools for the art of banking and chocolate. For Martellato he creates the Choco Fruit line: innovative 3D polycarbonate molds to create elegant fruit-shaped pralines.
In 2021 he collaborates as a consultant and demonstrator for Menz and Gasser, a leading company in the production of jams.
In 2022 he also collaborates with the Azenda Dsaronno always as a consultant in the field of research for new products for the ice cream and pastry sector.
In 2018 he published his first book "Battiti di chocolate", published by Editrade. The book, divided into ten sections, presents a chocolate buffet (piece, cake, single portion, finger, chocolate) for every important occasion.
This is not considered a goal but the beginning of new projects and stimulating professional challenges.
