Philippe Léveillé

Philippe Léveillé's culinary philosophy is deeply rooted in humility and a staunch anti-divism, embodying what he calls "Philippe pensiero" – a mindset that rejects the self-aggrandizing celebrity chef culture. He frequently states, "We don't save lives, we just make food," a sentiment that guides his approach to hospitality. Léveillé believes the dining experience should be one of serenity and human connection, encouraging guests to arrive without the expectation of encountering "mythological figures" but rather fellow human beings. This vision champions a return to "normalcy" in a world often consumed by the superficial spectacle of gastronomy. For Léveillé, the restaurant of the future is a relaxed sanctuary, akin to visiting a park or feeling at home, where guests are truly "protagonists" without oppressive rules or continuous scrutiny. He advocates for "less frills in the menus, less useless things, less stiff service, and even more human relationships with those who prepare your food." He envisions the chef—or rather, the "cook"—as a friend sharing a glass of wine and conversation, rather than an authoritarian figure dictating how and what to eat. This approach prioritizes genuine human interaction and comfort above culinary pretense. Léveillé is a fervent advocate for "gavetta" – the hard work, apprenticeship, and on-the-ground learning essential for true mastery and sustained success in the culinary world. He sees himself as an "artisan" working alongside other artisans, rejecting the "philosopher chef" persona in favor of pragmatic dedication. This commitment extends to his constant evolution, ensuring Miramonti l'Altro remains at the vanguard by "rethinking its identity" and "remodeling it on the needs of contemporaneity." Despite his Breton origins, he proudly identifies as "100% Brescian," a "French cook more Italian than ever," seamlessly blending French technical mastery with the soul of Italian cuisine and adapting to global palates, as seen in his efforts to "unburden" his cuisine for Asian tastes. Chef Léveillé's technical mastery is characterized by a sophisticated fusion of classic French cooking techniques with the vibrant essence of traditional Italian fare. His creations are lauded for their "modern look, futuristic cut, surprising combinations, and highest levels of technique." While rooted in a profound respect for culinary foundations—even teaching risotto at prestigious French academies—Léveillé consistently pushes boundaries. This includes adapting his style to new cultural contexts, as demonstrated by his approach in Asia, where he deliberately "unburdens" his cuisine by reducing fat and salt content, intensifying flavors with more spices, and experimenting with new local ingredients like various soy sauces and unique vegetables. His dishes are described as "provocative, sensual," and capable of evoking strong emotional responses, often playing on "the return to childhood flavors." Léveillé's plating is an art form, creating "explosive, pyrotechnic Mediterranean watercolors" and dishes so visually and conceptually striking they're called "the most rock of Brescia." His legendary signature dishes include: * `#volevoessereunpomodoro`: A vibrant composition of red shrimp tartare, buffalo emulsion, gazpacho, and basil sorbet. * `Paint it Black`: A daring tribute to the Rolling Stones, featuring scallops, ratte potatoes with vegetable charcoal, a crispy charcoal lace, and turmeric sabayon. * `Carbonara di ostriche`: A rich and sumptuous interpretation of the classic, incorporating oysters. * `Lumache «Quasi» alla Bourguignone`: A playful yet successful "game of memory" with the immortal classic. * Risotto ai funghi e formaggi dolci di montagna: A perennial favorite and the restaurant's best-selling dish, faithfully preserved from the original recipe of the Miramonti's previous generation. * Rognone di vitello: A second best-seller, an unexpected and beloved dish rooted in his childhood memories, defying modern culinary trends. * Miramonti Gelato and One Side Grilled Pigeon with Brunoise of Chorizo and Squid: Two dishes specifically highlighted as representing his cuisine in his Hong Kong venture, showcasing his versatility and global appeal.

Career

• Commis at Lucas Carton, Paris
• Chef at Georges Blanc, Vonnas
• Chef at Hilton hotel restaurant, New York
• Chef at Le Maschere, Iseo
• Chef at Ponte di Briolo, Valbrembo
• Chef at Miramonti, Caino
• Chef and Co-owner at Miramonti l'Altro, Concesio
• Consulting Chef and Co-owner at L'altro, Hong Kong

Mentored by Bery, Alain Senderens, Georges Blanc, Vittorio Fusari.