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Behind Every Great Plate

July 16, 2026

Behind Every Great Plate

At Pellicano Hotels, great cooking begins with collaboration. Group Executive Chef Michelino Gioia reflects on mentorship, curiosity and the people behind the pass

There is a romantic image of the chef as a solitary genius: one person standing at the pass, orchestrating every plate that leaves the kitchen.

Chef Michelino Gioia has never believed in that version of the story.

"The truth is," he says, "without my collaborators, I'd be nobody."

It's a remarkably generous statement from the Group Executive Chef overseeing the culinary direction of Hotel Il Pellicano, La Posta Vecchia and Mezzatorre. Yet it also explains much about why the kitchens across Pellicano Hotels continue to evolve while remaining unmistakably themselves.

Gioia knows the Pellicano world better than most. He first joined the group in 2003 as Executive Chef at La Posta Vecchia before spending time in Paris at Hotel Splendid Royal. He later returned to the family to lead the Michelin-starred Ristorante Il Pellicano, bringing with him years of experience and a belief that great cooking is built through curiosity, collaboration and continual learning.

For Gioia, cooking has always been about confronto – that uniquely Italian idea of exchange and learning from others. It's the same principle behind this summer's Cena all'Italiana, where chefs step into one another's worlds, sharing ideas, ingredients and perspectives across the three properties. In many ways, those dinners simply extend a conversation that's already happening every day inside the kitchens.

Throughout his career, Gioia has made a habit of travelling during the winter months, staging in other kitchens, observing different techniques and meeting fellow chefs.

"I've always wanted to see what others are doing," he says. "Sometimes you're so immersed in your own work that you forget to look outside."

It wasn't about imitation, he explains, but about perspective.

That openness has shaped the evolution of both Il Pellicano's restaurants. While Pelligrill celebrates the warmth and generosity of Italian classics, the Michelin-starred Ristorante Il Pellicano explores a more refined expression of the same philosophy: seasonality, exceptional ingredients and thoughtful technique, all rooted in hospitality rather than spectacle.

Across both runs the same thread: respect for local producers, careful use of ingredients and a commitment to quality over trends. Sustainability, Gioia points out, isn't something the group’s kitchens adopted because it became fashionable. Making stocks from vegetable trimmings, finding new uses for every ingredient and working responsibly with produce have long been part of everyday practice.

More important than following the latest fad, Gioia believes, is remaining faithful to the guest.

"We don't cook for our ego," he says. "We cook for our guests."

That philosophy extends well beyond the food itself.

Ask Gioia what makes a successful kitchen and he'll rarely begin with recipes. Instead, he talks about trust.

Today, much of his role is about creating the conditions for others to grow. Young chefs are encouraged to develop new dishes, stage abroad and return with fresh ideas to share with the brigade. Mistakes are part of the process.

"If someone makes a mistake," he says, "you help them understand how to approach it differently next time. You don't wait for the opportunity to criticise them."

Watching those young chefs develop has become one of the greatest rewards of his career.

"There is nothing more beautiful," he reflects, "than seeing the people who work alongside you grow."

That commitment to nurturing talent is also why, to him, recognition still matters.

In recent years, Michelin stars and restaurant guides have occasionally been dismissed as less relevant than they once were. Gioia sees things differently. For him, these distinctions are not simply accolades to display on a wall. They help attract ambitious young cooks eager to learn, grow and build careers in kitchens where excellence is both expected and shared.

The Michelin star earned by Hotel Il Pellicano is therefore more than a symbol of culinary achievement. It is also an investment in the future of the brigade, creating opportunities for the next generation while reinforcing a culture built on mentorship, discipline and collaboration.

Which brings us back to this summer’s Cena all'Italiana.

The dinners celebrate chefs cooking together, exchanging techniques and discovering new perspectives through collaboration. Yet, listening to Gioia, it becomes clear that this isn't a special occasion at all.

It's simply the Pellicano way.

Because behind every memorable meal lies something guests rarely see: a kitchen where ideas are shared, trust is earned and every member of the team helps shape what eventually arrives at the table.

Jun 18, 2026

Culinary Crossovers

Discover three exclusive dinners across Pellicano Hotels celebrating collaboration and Italian cuisine

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