Born in Torre del Greco, the starred chef Michele Deleo has shown an innate talent and a strong passion for gastronomy and cooking since childhood. After graduating as a chef at the Hospitality Institute of Ottaviano, he began traveling around Europe and working in multi-starred restaurants in France, Switzerland and Germany that allowed him to gain great experience, both as regards learning preparation techniques and the organization of services.
So much humility, combined with a good dose of gratitude towards those who believed in him and in his abilities allow him thanks to his commitment to obtain the Michelin star, once back in Italy, as Executive Chef of Il Buco di Sorrento in 2004; milestone that he will repeat in command of the kitchen brigade of the Grand Hotel Angiolieri in 2010, to then win the two stars as Executive of the Rossellinis Restaurant, located in Ravello, at Palazzo Avino. Many awards have been obtained in various competitions, among which the gold medal won in the Concorso di Cucina Calda in Erba in 1998, and the one at the Mondiale di Cucina Fredda in Basel, always in the same year.