Filippo Massimo Rubino, the Corporate Pastry Chef for Rosebud Restaurants was born in Palermo, Sicily, the epicenter of Italian desserts, in 1970. Chef Massimo, as he is known, began his culinary training at the age of 13 working as an apprentice at Pasticciera DiMaio in Palermo. Five years later, eager to gain more knowledge, he moved to Pasticciera Alpha, also in Palermo, where he spent another five years.

In 1994, eager to showcase his natural talent, Massimo opened his own bake shop which he christened Dolci Desideri which translates to "Sweet Desires". This phase of Rubino's career lasted only two years as he was recruited to take a position at Fattoria Palazzo Bakery in Florence, Italy, which is one of Italy's largest producers of hand-made pastries, cakes and breads. Two short years later Massimo's talents were once again sought after by Extra Bar in Rome, Italy. It was in Rome that the chef was exposed to a variety of stylish and sophisticated preparations and techniques.

Chef Massimo next set his sites on America and came to the Chicago area in 1998 where he worked for four years at a family member's business, The Sicilian Bakery. It was at this time that Alex Dana tapped into Rubino's talents and brought him into the Rosebud "family". At Rosebud Restaurants, Chef Massimo successfully incorporates his knowledge of authentic Italian desserts into Rosebud's well known Italian-American menus while combining old world techniques with new world tastes.

Massimo lives in the Chicago suburbs with his wife and their two young children.