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Max Colombo
Xemei, Bar Brutal
Max Colombo grew up between Venice's historic fish market and its legendary kitchens, where his passion for food began. Before moving abroad, he worked as sous chef at Bragozzo Eolo. In 2004, he and his brother Stefano moved to Barcelona and founded Xemei, a Venetian restaurant known for its quality and craftsmanship. Their love for natural wine led to Bar Brutal in 2013, which became an international reference for natural wine and bold cuisine.
The brothers also co-founded Can Pizza, helping redefine modern pizza in Spain, and have worked as consultants on various hospitality projects. In 2025, they opened Bar Super, a relaxed neighbourhood spot focused on seasonal ingredients, simple cooking, and low-intervention wines.
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