Michele Rispoli was born in Napoli on 15 September 1996. He began taking his first steps, at the tender age of just 5, in his grandmother's kitchen, giving her help during the Christmas holidays "for fun". As he grows up, he increasingly notices how passionate he is about the culinary universe, thanks also to his father who, unknowingly, in turn passed on to him his love for this world.

 

He therefore decides to attend hotel school, completing it with the achievement of a diploma in "Food and Wine Services Technician". The interest he has in this profession is so intense, to the point of taking his first steps immediately after finishing school. 

 

He began by working in Vienna for a chain of Italian taverns, but he soon realized that the hunger to learn new techniques and grow more and more professionally brought him back to his hometown.

 

In Naples, he worked for chef Giovanni Vanacore (1 Michelin star), staying there for more than a year, trying to assimilate as much as possible. Still not happy with what he had achieved, he obtained the title of "Pastry Chef & Ice Cream Maker" at the Gambero Rosso Academy, carrying out an internship in the pastry shop of a gourmet restaurant in Positano. The infatuation he has for fine dining pushes him towards Salerno, working alongside chef Lorenzo Cuomo (1 Michelin star) for about two years.

 

Strengthened by the skills obtained, he sets out to face new challenges, obtaining the role of executive chef for a boutique hotel on the island of Capri.