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.
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.
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