Chef Michele is the Culinary Director of Aurora Anguilla Resort and Golf Club. He hails from Italy with two and a half decades of experience in the culinary arts. He is a skilled culinary professional recognized for his comprehensive knowledge of international cuisine and innovative approach to setting the stage for a customized dining experience. He began his career as a commis chef in his home country, Italy, and soon accepted the position of Demi Chef De Partie at Four Seasons in Berlin, Germany. A little over a decade later, his innovative spirit and quest in broadening his experience in the culinary field, propelled him to accept the position of Chef de Partie at Restaurant Sonemberg, and Hotel Savoy, both in Zurich Switzerland; thereafter, he moved on to Etain Restaurant / Zinc Bar & Grill in Glasgow, Scotland as the Sous Chef. In this position, Chef Michele’s reported to the Executive Chef, Chef Geoffrey Smeddle, managing two exclusive restaurants, one highly awarded ‘Etain’ and the brassiere style Zinc. Over the next three years, he would have moved on to the Four Seasons group in Saudi Arabia and Indonesia where he functioned as the Junior Italian Chef; he culminated his stint with the Four Seasons brand with the re-opening of the Four Seasons Resort Kuda Huraa in the Maldives as the Executive Sous Chef.
Having coached, mentored, and developed many chefs, in 2009 he moved on to Belmond Jimbaran in Indonesia where he assumed the position of Executive Chef; five years later he assumed the same position for the pre-opening of Centara Grand Nusa Dua Resort & Villas and Inaya Putri Bali Hotel, Nusa Dua, in Bali, Indonesia. His most recent appointment as Executive Chef was with the Pan Pacific Singapore Hotel in Singapore with the culinary operations, comprising of five restaurants.
Chef Michele, an acclaimed culinary professional, brings a wealth of experience to Aurora Anguilla, which he has garnered working in various cultures coupled with his academic acumen. He pursued his secondary education in Food & Beverage at the technical training level; thereafter completed three years of tertiary education in Culinary Arts earning his professional qualification; he further completed two years of professional qualification in Hotel and Business Management. He has amassed awards including Gourmet and Travel's G Restaurant Awards in the years 2016, 2017 and 2018 (Edge, The Peak Selections); Best Restaurants Special 2021 (Traditional Japanese Gem, Keyaki); and Best Restaurants Special 2021 (Singapore Tatler, Hai Tien Lo).
