A native-born Tuscan, Michele attended a specialized school program emphasizing work in the hospitality industry. During weekends, Michele worked in a local restaurant, where his passion for the kitchen was born.
His first significant restaurant experience was working alongside chef Filippo Saporito, who Michele considers his guru. Thanks to this unique experience working with Saporito at the ‘La Leggenda dei Frati,’ Michele was able to refine his professional skills and abilities.
Berlendis then moved to Berlin, where he continued his professional working experience in the kitchen of the best Italian restaurant in the city: 'Boccadibacco.' In addition to honing his chops in an established locale, Michele also opted to learn about the management side to the restaurant business, during his collaboration running the successful 'Caffe Pfoertner.'
I started my cooking school because I love sharing my skills and experiences with other people.
My happiness comes from the of meeting new people from all around the world everyday.
Michele’s approach to cooking is dynamic, and he's passionate about experimenting with simple flavors and tastes. He loves to reinterpret classic standards and present them with new flair and personal interpretations.Michele returned to Italy following the birth of his daughter. Together with his partners, he managed and was the Resident Chef in a fully-organic restaurant in a farmhouse in Umbria. Thanks to this experience, Michele learned to appreciate the importance of freshly-grown produce and its seasonality.Michele is now settled in Florence and is excited to share his knowledge and experience with MaMa Florence's guests.
I enjoy getting fresh ingredients. Going the market and looking for different dishes to cook. I also love making pasta. It makes cooking so fun and exciting.