A native of Italy, Chef Michele Brogioni has cooked at some of the most distinguished restaurants in the world. His talent stems from a combination of natural inclination and acquired expertise from more than 27 years of experience within the industry.

After leaving Passignano sul Trasimeno, a small Italian village of less than five thousand people near the border of Tuscany and Umbria, Chef Michele began his career in 1989 when he was recruited by Italy’s Formula One Racing Team as Chef de Cuisine, where he prepared meals for drivers, VIP guests, and racing sponsors.

This was followed by a rapid progression up the career ladder, including appointments as Sous Chef de Cuisine at Locanda Dell’Amorosa, a Michelin-starred restaurant in Sinalunga, Italy; Chef de Cuisine at Il Falconiere Relais & Châteaux, a Michelin-starred and Relais & Châteaux restaurant in Cortona, Italy; and Consulting Chef at Out of Blue Resort, in Crete, Greece, during which time it was the recipient of the “Best Italian Restaurant” in Greece award.

In 2002, Chef Michele was recruited by the prestigious Maison-Dellos family of restaurants to be Chef de Cuisine at CDL Restaurant, an exclusive restaurant in Moscow. Under his leadership, the restaurant was awarded “Best Italian Restaurant” in Russia. Later he became Chef de Cuisines at Restaurant Le Duc, then Executive Chef of Turandot, which at the time was “The World’s Most Expensive Restaurant.”

From 2008 through 2012, he worked at Casta Diva Restaurant as Executive Chef, and also served as Executive Chef at Dellos Catering, carrying out prestigious catering appointments for State Dinners in honor of visiting foreign dignitaries, including President Barack Obama and First Lady Michelle Obama, and prominent world banquets, including those put on by the 2014 Olympic Games and the World Economic Forum.

Since arriving in the United States, Chef Michele has showcased his culinary artistry at a number of top restaurants, most of all Armani Ristorante 5th Avenue in New York, where he was appointed Executive Chef in 2016—and where he gained a rabid following for his authentic Italian cuisine.

Chef Michele’s inspiration stems from his boyhood in Italy, where he cooked alongside his father and was taught the importance of elegance, flavor, and, above all, respect for the ingredients. Along with the skills he learned from his father, he carries the experiences from his many travels into the kitchen. Chef Michele is a fanatic for pasta as well as desserts and breads.


Michele Brogioni, Global Culinary Director