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The great Euro Toques Chef: Michelino Gioia

Michelino Gioia has, since 2003, at the renowned The Cesar, starred restaurant of La Posta Vecchia Hotel. His deep passion for Mediterranean cuisine and its keen interest in experimenting with innovative techniques, make him an

Michelino Gioia has, since 2003, at the renowned The Cesar, starred restaurant of La Posta Vecchia Hotel. His deep passion for Mediterranean cuisine and its keen interest in experimenting with innovative techniques, make him an attentive interpreter of contemporary Italian cuisine.

Michelino Gioia

Opera by Renato Missaglia

Born in Campania in 1974, Michelino Gioia start his work experience at the Four Seasons in Milan, before moving into the capital at the Hotel Eden. Its curriculum has been enriched by experiences alongside Chef Alain Ducasse, and as Gaetano Trovato, thanks to which it has consolidated the culinary mastery will endorse the most coveted secrets of cooking. His career has been characterized by having worked for five years at the restaurant at Hotel Il Pellicano, where he was born to their culinary skills and developed his inclination towards the development and the use of indigenous products. The style that distinguishes Michelino Gioia is focused on this last point: give space to the naturalness of the products and strengthen the bond of its cuisine with the territory, assigning values of authenticity and sustainability.

piatto di Michelino Gioia

Since 2007, The Cesar restaurant awarded a Michelin star in 2011 and with two forks in the Gambero Rosso guide. For him apply these words: Put in a blender passion and tenacity, creativity and technical skills, balance and imagination, combined with a dose of dynamism and plenty of enthusiasm.

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