Michele Gioia was born in Benevento 1974 and earned his diploma from the Benevento School of
Hotel Management. Despite his youth, his passion for cooking has already taken him all over Italy, working in some of the
most prestigious restaurants from Lazio to Lombardy where he learned first hand about different types of regional cooking.
Tuscany is one of the regions where he gained significant professional experience, working with such well-known chefs
as Gaetano Trovato (Ristorante Arnolfo, Siena,  2 star Michelin) and at the Relais&Châteaux Hotel IL PELLICANO (Porto
Ercole 2 star Michelin). He found IL PELLICANO such a rewarding experience that he stayedfor five years, taking brief periods during the winter to perfect his art with other chefs before returning for each new season.
These breaks included stints with Enrico Derflingher at La Terrazza Restaurant, Hotel Eden, Roma, ( 1star Michelin); Grand Hotel Baglioni, Bologna; with Sergio Mei at the Four Seasons Hotel, Milan; and at the Joia Restaurant, Milan
(1 star Michelin), where he experimented with haute cuisine naturelle. Since January 2003 he has been adding his professional
and imaginative skills to the already renowned cuisine of The Cesar at LA POSTA VECCHIA. In December 2007, Michele
Gioia, his sous-chef Marco Ardemagni and their harmonious team at The Cesar were awarded a Michelin star. |
