{"id":19235,"date":"2022-02-10T00:06:19","date_gmt":"2022-02-09T22:06:19","guid":{"rendered":"https:\/\/benvolio.bio\/michele-cella-starred-chef\/"},"modified":"2022-02-10T00:06:28","modified_gmt":"2022-02-09T22:06:28","slug":"michele-cella-starred-chef","status":"publish","type":"page","link":"https:\/\/benvolio.bio\/en\/michele-cella-starred-chef\/","title":{"rendered":"Michele Cella Starred Chef"},"content":{"rendered":"\t\t
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MICHELE CELLA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201cOnce upon a time there was a Biosteria<\/strong> , owned by Alessandro, Andrea and Francesco, where the staff was very kind, the environment welcoming and design, a few books scattered here and there; the prevailing professionalism (chapeau to the ma\u00eetre Matteo Belotti) and the menu<\/strong> cascade<\/em> <\/strong>very elegant<\/em> , clearly studied and with a decidedly gourmet<\/strong> approach, if you want also transversal “.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tTHE CHEF'S LIFE<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Born in 1982, the starred Chef<\/a> Michele Cella<\/strong> has made cooking the goal of his life since he was very young.<\/p>

The desire to work in a brigade, a certain haste in wanting to throw oneself in the middle of the arena to test oneself with pans and fires, were mitigated by excellent teachers and a wealth of experience in the field.<\/p>

At 24 he is already sous-chef in the brigade led by Alessandro Breda at Gellius di Oderzo<\/strong> (Treviso). In 2008, he ranked first at the Alma Viva Award followed by an experience at Il Canto di Siena, where chef Paolo Lopriore<\/strong> teaches him the value of raw materials and flavors.<\/p>

Since 2009 he has collaborated with Leandro Luppi of La Vecchia Malcesine, a starred restaurant on Lake Garda, where he had the role of sous-chef with ever new stimuli and objectives.<\/p>

His cuisine is centered on the enhancement of products and uses passion, instinct and respect, supported by knowledge.<\/p>

Since 2013 he has been in charge of the kitchen of Basilico 13<\/strong> , the well-known BIOsteria in Piazza San Vito<\/strong> in Treviso, known for its vegan and vegetarian proposals, but also for creative organic dishes based on fish, meat and raw materials of the highest quality.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"michele\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recipes, guides and CHEF’S ADVICE<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

MICHELE CELLA \u201cOnce upon a time there was a Biosteria , owned by Alessandro, Andrea and Francesco, where the staff was very kind, the environment welcoming and design, a few books scattered here and there; the prevailing professionalism (chapeau to the ma\u00eetre Matteo Belotti) and the menu cascade very elegant , clearly studied and with […]<\/p>\n","protected":false},"author":1,"featured_media":18086,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-19235","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/pages\/19235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/comments?post=19235"}],"version-history":[{"count":0,"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/pages\/19235\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/media\/18086"}],"wp:attachment":[{"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/media?parent=19235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}