Michelino Gioia

Chef Michelino Gioia's culinary philosophy is deeply rooted in the Italian territory, tradition, seasonality, and a continuous dialogue with his collaborators. He views Italy's rich gastronomic history not as a constraint, but as an endless wellspring of inspiration, providing abundant cues for creating cutting-edge dishes. His overarching vision emphasizes a "silent and deep elegance," respect for ingredients, and a commitment to listening – to the land, his team, and his guests. He believes a chef's core mission is to continuously innovate and create, driven by passion, ensuring his cuisine remains distinctive while balancing identity with contemporary flair. A cornerstone of Gioia's approach is his profound connection with local producers, which he establishes immediately upon arriving in a new context. This relationship transcends mere sourcing; it is built on trust, exchange, and active listening. He relies on local fishermen to guide seasonal fish choices, and a network of producers (from cheese makers to meat suppliers) who recommend each other, forming a "beautiful chain" that underpins his supply. His commitment to sustainability is further exemplified by his participation in "The Sweet Doing Good" program, highlighting his respect for the people and practices that yield his raw materials, always in strict adherence to seasonality. Ultimately, Chef Gioia aims to create dishes that resonate deeply, leaving a lasting memory with guests "long after they leave the table." His secret lies in working meticulously with each product and striving to evoke a cherished childhood memory through flavor, a sensation he often experiences himself. Guiding his every action are the principles of consistency, constancy, and continuity, embodying his motto: "The greatest form of teaching is to lead by example." For Gioia, his kitchen is a "laboratory of ideas," where emotion is paramount, from the moment he touches raw ingredients to the final presentation, ensuring the flavor always "hits the heart before the eyes." Chef Michelino Gioia's technical mastery lies in his imaginative talent for transforming traditional Italian dishes into "marvellous contemporary creations," maintaining a delicate balance between innovation and reverence for culinary heritage. His style is characterized by a "linear way of serving" and a minimalist approach to plating, where "simple and linear" dishes allow the intrinsic beauty and flavor of the ingredients to shine. He meticulously selects "few ingredients, but capable of enhancing the taste," ensuring the raw materials' essence remains "intelligible" even when employing innovative techniques. This results in "triumphs of textures often at the antipodes and decisive flavors," skillfully marrying elements from both land and sea. He masterfully adapts his knowledge to the specific territory, as seen in his transition from Lazio's cuisine at The Cesar to a "more Tuscan concept" at Il Pellicano, all while maintaining his distinctive style. Gioia embraces "contamination" where appropriate, such as presenting "an Orbetello eel with soy sauce," demonstrating a playful yet sophisticated interpretation of local excellence. His ultimate goal is to offer "the original emotion, that is, the genuine flavour," often by evoking a sense of nostalgia or a childhood memory through his compositions. Among his legendary signature dishes are: * **Capesante con galletta di maiale, soffice di patate, salsa alle mele verdi e vino ristretto** (Scallops with pork crackers, soft potatoes, green apple sauce and red wine), which he personally identifies with as a "perfect mix of taste, aesthetics and elegance." * **Risone con sconcigli e finocchio** (Risone with sea snails and fennel), a personal recreation inspired by a comforting childhood dish. * **Dark Artichoke, Parrina Ricotta and Watercress Cream**, a dish designed to pay homage to both the Lazio and Tuscan territories, showcasing his innovative vision of tradition. * **Crispy Potato Gnocchi with Parsley, Clams and Sea Urchins**, an example of his ability to craft visually inspiring dishes that highlight Tyrrhenian Sea ingredients.

Career

• Executive Chef (prior to 1998, for over a decade) at The Cesar (The Old Post Office Hotel), Palo Laziale
• Sous Chef at Pellicano Hotels, Porto Ercole
• Chef De Partie at Hotel Eden, Dorchester Collection (La Terrazza), Roma
• Chef De Partie at ARNOLFO RISTORANTE S.R.L., Colle Val D’Elsa
• Chef at Four Seasons Hotels and Resorts, Milano
• Chef at Joia Ristorante, Milano
• Executive Chef at Pellicano Hotels (Ristorante Gourmet Il Pellicano), Porto Ercole
• Chef at Spoon®, Londra
• Chef at Lido Lido, Cesenatico
• Chef at Hotel Villa del Quar (Ristorante Arquade), S. Pietro Cairano
• Chef at Uliassi, Senigallia
• Chef at Ristorante Perbellini, Isola Rizza
• Chef at The Dorchester (Alain Ducasse at The Dorchester), Londra
• Chef at JY'S, Colmar
• Executive Chef at Roberto Naldi Collection (Hôtel Splendide Royal de Paris / Tosca), Paris
• Chef at LE CLARENCE, Parigi
• Executive Chef at Pellicano Hotels (Ristorante Gourmet Il Pellicano), Porto Ercole
• Chef at Locanda Margon, Ravina
• Chef at Hôtel Plaza Athénée Paris, Parigi
• Group Executive Chef at Pellicano Hotels, Porto Ercole

Mentored by Romain Meder, Alfio Ghezzi, Cristophe Pelè, Jean-Yves Schillinger, Alain Ducasse, Giancarlo Perbellini, Mauro Uliassi, Bruno Barbieri, Vincenzo Camerucci, Pascal Feraud, Pietro Leemann, Gaetano Trovato, Enrico Derflinghe.