Michele grew up in Locorotondo, a small town in Puglia, located in southern Italy. Michele’s mother was a talented home cook and a supportive influence. She encouraged his help preparing the family meals while his visiting cousin regaled him with stories of traveling the world. Dreaming of adventure, he enrolled in a course taught by a high-level Cavalier Chef at thirteen. By 2002 he held three degrees in the hospitality profession –Advanced Culinary Diploma, Beverage Manager Diploma, and Cook as well as Receptionist and Waiter Qualification – from the Istituto Professionale di Stato Castellana Grotte, Italy. He worked at entry-level restaurant jobs as a prep cook, and slowly climbed his way up through the ranks.  

He arrived in Los Angeles in 2005 and found a job at Vincenti in Brentwood, led by the highly respected Chef Nicola Mastronardi and owner Maureen Vincenti. Later he worked as a private chef, traveling from Santa Barbara to Florence, to Sardinia and back, cooking for an international list of world leaders, royalty, and celebrities.

In 2016 he was recruited to lead the kitchen of Nerano in Beverly Hills, a new restaurant by the Toscana Restaurant Group.  He continues to oversee the menu at Nerano and BG. In both rooms, Michele’s menu showcases perfectly and simply prepared modern Italian dishes. Every plate features Southern California’s rich range of local organic produce, seafood, and meats.