Maximiliano Gritti was born in Italy. He graduated from the "Caterina de 'Medici" Institute with a degree in "Hotel Service / Food" and became the hotel business expert.

He has started as a sous-chef of the “Fordolizo” restaurant, then – at the Krone Hotel (Brienz, Switzerland), at the Rosenborg reataurant ( Copenhagen). As a sous – chef, he has traveled around the world: has worked at the Barkley Hotel ( London), at the “Florence Grand Hotel”( C.I.G.A Florence), at the "Enoteca Pinkiori" (Florence), at the Bersagliere Goito restaurant ( Mantua). Finally, Maximiliano has became a chef at the Duomo Hotel (Brescia) and then, at the “Domenikus restaurant ( Santo Domingo).

Next, he has begun his journey across the countries: at the "Villa" restaurant ( Frankfurt, Germany), at the "Mediterráneo" restaurant (Kuala Lumpur , Malaysia), at the Almoff Call Hotel ( Bolzano). Since Maximiliano's activity, he has opened two own restaurants: Smeraldana in Sardinia, and Allago fish restaurant in Lago di Garda ( Brescia).