Massimo joins the World Food and Travel Association as a market research intern. In his career, he has always tried to combine practice with theory by working extensively in restaurants and hotels, but also achieving a Master Degree in tourism management. He believes in the need for constant individual growth, and dreams for a more equitable and sustainable world to live in. Regarding gastronomy, Massimo loves quality and expertise and he likes to dive into each culture to scout new recipes. The most intriguing questions for future tourism: he finds are, how are we going to eat in space, and is AI replacing the cooking job?