Combine passion and tenacity, creativity and technical skill, balance and imagination, add a splash of energy and lots of enthusiasm, and… voilà Michelino Gioia. In 2003, the gourmet chef joined The Cesar, the restaurant at La Posta Vecchia Hotel, after working at the Baglioni in Bologna, the Four Seasons in Milan, and the Hotel Eden in Rome.
He filled out his curriculum in the kitchens of Alain Ducasse and Gaetano Trovato, where he developed a global vision of cooking and catering. Chef Gioia is convinced that every guest deserves kindness, attention and discretion, plus a unique and unforgettable culinary experience.When creating and preparing his recipes, he respects two fundamental rules: give the right value to the natural aspects of products and strengthen the ties with the land.Chef at home >
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