Chef Michele — Private Chef in Milano

I am Michele, an Italian by origin, and my passion for cooking is deeply rooted in the culinary traditions of my country. From a young age, I felt an irresistible call towards the world of gastronomy, an art that combines creativity, precision, and a profound respect for ingredients. I have always believed that each dish tells a story and that a chef's task is to bring out the essence of every flavour. My cuisine is a sensory journey, an experience aimed at delighting and surprising, always maintaining a balance between innovation and tradition. Through my creations, I strive to convey authentic emotions, celebrating the beauty of simplicity and the complexity of flavours that nature offers us.

I began my professional journey as a commis de cuisine at the Hotel Bellavista in Pinzolo, an experience that laid the foundation for my career. Subsequently, I had the opportunity to work in prestigious hotels such as the Gran Hotel Bagni Nuovi in Bormio and the Gran Hotel Timeo in Taormina, where I honed my skills as a chef de partie. My career took a significant turn when I joined Enoteca Pinchiorri in Florence, a three Michelin-starred restaurant, where I worked as a chef de partie. This period was crucial for my professional development, allowing me to learn from the best in the industry. I then had the honour of working at Ristorante Il Luogo di Aimo e Nadia in Milan, another Michelin-starred institution, where I continued to grow and refine my culinary art. Currently, I hold the position of executive chef at Ristorante Anima in Milan, a role that allows me to fully express my culinary vision.

I love bringing haute cuisine directly into the homes of my guests, offering a personalised service that goes beyond the traditional restaurant experience. My philosophy is to create an intimate and welcoming environment, where every detail is attended to with the utmost care. I believe that the true essence of cooking lies in the ability to adapt to individual desires and needs, transforming each meal into a unique and memorable event. This approach allows me to establish a direct relationship with my clients, understanding their preferences and creating bespoke menus that reflect their personal tastes.

My specialisation lies in the art of patisserie, a field in which I distinguished myself during my experience as a pastry chef at Ristorante Fortyone in Dublin. I am particularly skilled at creating desserts that not only delight the palate but are also a feast for the eyes. The precision and creativity required in patisserie fascinate me, and I strive to constantly innovate, combining traditional techniques with new trends. I am known for my ability to balance flavours and textures, creating desserts that offer a complete sensory experience. Each creation is a work of art, designed to surprise and enchant those who savour it.

My cooking reflects a constant attention to the quality of ingredients, a principle that I developed during my years of experience in Italy. I am deeply connected to Lombardy, a region that has shaped and inspired me with its rich culinary tradition. I collaborate with local producers to ensure that each dish tells an authentic story, celebrating the genuine flavours of the territory. Each of my creations is a tribute to the beauty and diversity of Italian cuisine, a journey that explores the roots and innovations of our gastronomy.