Michele Senigaglia

The Honours

Michelin’s note at Del Oso in Cosgaya, Spain is the cleanest recognition tied to Senigaglia’s work. It did not generalize his cooking; it named the Lebaniegan stew and pointed readers to that dish as the one to order. With Michele Senigaglia, the recognition is not broad branding. It is a specific dish receiving specific notice.

The Craft

The kitchen line running through Senigaglia’s work is product-led, with the freshest natural products from all over the world as the stated standard. The brief is clear: source widely, keep the ingredients natural, and let quality set the terms. That standard appears in the named dishes attached to his profile. At Del Oso, the Lebaniegan stew is the plate Michelin singled out; at Spasso Italian Restaurant in Hong Kong, Pappardelle Al Cinghiale is the signature work linked to Michele Senigaglia. Read together, those plates place the work in two distinct settings while keeping the emphasis on the same discipline: exact product handling, specific dishes, and a craft that is identified through what it puts on the pass.

The Career

Before the current corporate chef role, Senigaglia served as executive sous chef at Harbour Plaza Hong Kong. He also worked as chef at Spasso Italian Restaurant in Hong Kong, where Pappardelle Al Cinghiale is the signature work attached to his name. His current role is corporate chef of DiVino Group in Hong Kong. The title is the primary professional fact of his career now, and his own words state it directly. The career path moves through senior kitchen responsibility, a named restaurant post, and a group-level chef title. Taken with the dishes associated to him, it reads as a record of posts and plates rather than general claim.

Signature

Michele's signature dishes include Lebaniegan stew and Pappardelle Al Cinghiale.

In Their Words “My name is Michele Senigaglia. I'm the corporate chef of DiVino Group.”