About Dragonfly

The story

Chef Christopher Massella

The Story

"My passion for food began at an early age."

- Chris Massella

 I remember waking up on the weekends to the aroma of fresh brewed espresso and Italian sausage with peppers and onions which was my father’s favorite. My father wasn’t a chef, but he loved to cook, my mother wasn’t a chef either, so she says, but she knew her way around a kitchen and cooked like nobody’s business. My mother spent most of her day in the kitchen whether she was cooking, baking, organizing, or doing all the above. Indulging in her cooking and baking were intriguing but I wanted to learn how those flavors came together.

Starting out

I started spending more time in the kitchen doing small projects and asking questions, but it wasn’t always peachy. I’ll never forget that moment my mother asked me to shred a head of iceberg lettuce and it was too thick, so she grabbed a handful and threw at me saying “that’s too thick”, so I stood there for a second thinking about the mistake I made and then cleaned up the mess. From that moment I realized that the kitchen was to be taken seriously and following instruction was a must, but that didn’t stop me. I continued helping my mother out and continued honing my skills as time went by. By the time I graduated high school I knew I wanted to be a chef.

Chef Christopher Massella
Chef Christopher Massella

First Steps

I decided to attend the Culinary Institute of America and get a degree. I received a degree and interned at the French Laundry restaurant by Thomas Keller in Yountville, California. Driven by passion and inspiration I returned to Las Vegas and took on my first role as a cook at Jean-Georges Prime Steakhouse inside the Bellagio. After mastering all the stations, I decided to take on another role at Joel Robuchon inside the MGM Grand where I continued to acquire the passion for French cuisine at a different bracket. I was offered my first sous chef role at Guy Savoy inside Caesars Palace where I continued to pursue my career at a management level.

Big Time

 My hard work and dedication led me to obtain greater roles in my career with the Wynn in Las Vegas, NV,  Edge Steakhouse in Park City, UT, Gordon Ramsay Steakhouse in Las Vegas, NV, Red Rock Resort in Las Vegas, Personal chef to high-profile casino owners, Nemacolin Resort in Farmington, PA, Personal Chef in Private Residences at the Four Seasons Resort Hualalai & Mauna Lani and now I’m blessed to have entered a new chapter in my life with my wonderful wife and embark in our current venture Dragonfly Personal Chef & Catering Services and Exclusive Chef for Cuvee on the Big Island of Hawaii.


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