Getting to Know Manhatta’s Newest Chef, Michele Brogioni

Michele Brogioni cooks with quiet confidence. Years of travel and time at the stove have given his food its own rhythm, seasonal, balanced, and honest.

Chef Michele Brogioni’s Favorites

If not a chef:
Always wanted to be a surgeon, then decided to cut chicken instead of humans.

Drink:
Negroni is my favorite. Even better with mezcal.

Go-to hangover food:
A nice miso soup.

Neighborhood spot:
Not technically my neighborhood, but Montesacro is one of my spots.

Sandwich:
In New York, a Reuben. Back in Italy, a panino with mortadella.

Time of day:
Morning. I love to wake up early.

Clothing item:
Depends on the situation, but I like to be ready for all of them. A good pair of jeans is my favorite.

Kitchen tool:
Tweezers and a cake tester. Always in my pockets.

Guilty pleasure:
Too many. I’m obsessed with sweets and a big gelato fan.

Non-kitchen obsession:
My granddaughter. Every second I can carve out of the day is dedicated to her.

TV moment:
Late night after work, when everyone’s asleep and I can watch something alone with my dog next to me.

Smell you can’t stand:
Certain flowers and summer armpit.

Most used phrase:
Hard to say. I can’t recall something I use repeatedly. Some are probably better kept secret.

Things you collect:
Books in general, but mostly cookbooks.

Go-to escape:
Anywhere near water. I grew up by a lake and can’t live in a city without a lake, sea, or river nearby. I’m at peace near water, which is why I go swimming early three times a week.

Quote you keep coming back to:
“Example is the greatest form of teaching.”

Current state of mind:
Peaceful.