i. Biography
Beginnings
A venue can define an early reading of a cook’s work when a named plate is singled out there, and Nana Piccolo Bistrò in Senigallia did that for Michele Gilebbi. That chapter is in the past, but it remains a clear marker in his career because Cappelletti Madrid was highlighted there as a prime example of his cuisine. For an artisan, that kind of recognition is less about profile than about legibility: the room made the work easy to read. From Senigallia, the line moved to Granada, where ownership at El Deseo added another layer to the record. Ownership changes the shape of the job; it extends responsibility beyond the pass and into the direction of the venue itself. In Gilebbi’s case, the sequence from a former restaurant chapter to an owner’s role shows a career built through distinct sites, each one adding a different use of the kitchen.
The Rise
Recognition in the MICHELIN Guide came in Chengdu, where the restaurant was awarded Bib Gourmand honors in 2024 and again in 2025. Those two years matter because they confirm consistency, not just a single strong showing. With Michele Gilebbi as Executive Chef, the Chengdu address was marked twice in succession, placing the restaurant’s work on record with clear continuity. Modern Sichuan is the culinary frame attached to this stage of the career. It names the style without overexplaining it, and it situates the cooking within a regional vocabulary adapted to a contemporary setting. In that context, the recognition in 2024 and 2025 did the practical work of identifying the kitchen’s direction.
Today
Dry-braised beef tendon and red-oil kidney are the clearest signature at Nian Feng Restaurant in Chengdu. Those dishes anchor the restaurant’s Modern Sichuan identity and give Michele Gilebbi’s current role a specific public face. The present chapter is therefore defined by three facts that hold together: Chengdu, Modern Sichuan, and Bib Gourmand honors in 2024 and 2025. Taken together, they describe a kitchen with a clear regional focus, a named set of dishes, and repeated recognition from the MICHELIN Guide.
Signature
Michele's signature dishes include Dry-braised beef tendon and red-oil kidney, Patatas Nana, Revolutionary Chips, and Cappelletti Madrid.
FAQ What is Michele Gilebbi's current role? As of 2026, Michele Gilebbi is Executive Chef. What is Michele Gilebbi known for? Modern Sichuan. What recognition has Michele Gilebbi received? MICHELIN Guide, Bib Gourmand (2024).
