i. Biography
Michelino Gioia’s work is built on pace, control, and a clear read of place. In 2018, he took the head-chef role at Il Pellicano in Porto Ercole, Italy, bringing a measured style to a coastal house that suits restraint over display. Before that, senior responsibility at The Cesar in Ladispoli and at Pellicano Hotels’ coastal address in Porto Ercole had already set the terms of his kitchen discipline. Across those posts, Gioia established a reputation for cooking that stays composed under pressure and precise in execution.
The Climb
The long run from 2003–2016 as Executive Chef at The Cesar in La Posta Vecchia gave Michelino Gioia the framework of his career. A span like that is where consistency becomes a working language, and where command has to show up service after service. At The Cesar in La Posta Vecchia, the job demanded both presence and control, and Gioia’s tenure there built the quiet authority that followed him to the coast. Since 2018, Michelino has been Head Chef of Hotel Il Pellicano, where the role asks for the same rigor with a different register. In Porto Ercole, Italy, the setting supports a finer, more lightly handled expression of his style without lowering the standard. The move extends the same line of work: senior kitchen leadership shaped by repetition, precision, and a steady hand.
Today
Since 2018, he has led the kitchen as Head Chef at Hotel Il Pellicano in Porto Ercole. The position ties his cooking to Pellicano Hotels and defines the current stage of his career. At Hotel Il Pellicano, Gioia works in the zone where service, precision, and hospitality meet, and the kitchen reflects the steadiness expected of that kind of post. The continuity of his role there matters as much as the polish it requires.
Signature
Michelino's signature dishes include gnocchi di patate croccanti, prezzemolo, and vongole e ricci di mare. The dish fits a kitchen language built on texture, clarity, and measured contrast. Nothing in it is accidental: each part has a job, and the composition reads as controlled rather than crowded.
Recognition
Michelino's honors include Michelin star. The distinction sits with a career that has been built through long service in senior roles, from The Cesar in La Posta Vecchia to Hotel Il Pellicano in Porto Ercole, Italy. It marks the level at which his work is judged: consistent, exacting, and maintained over time.
Profile updated July 2026
FAQ
Asked of Michelino
What is Michelino Gioia's current role?
As of 2026, Michelino Gioia is Head Chef.
Where did Michelino Gioia work before?
Michelino Gioia's earlier career included The Cesar.
What recognition has Michelino Gioia received?
Michelin star.
