澳門瑞吉酒店委任Michele Dell’Aquila先生為雅舍餐廳行政總廚
The Manor welcomes Michele Dell’ Aquila as New Executive Sous Chef

澳門瑞吉酒店欣然宣佈委任Michele Dell’ Aquila先生為「雅舍」餐廳的行政總廚。Michele在歐洲及亞洲地區累積了超過20年豐富的星級入廚經驗,在澳門亦工作超過十年並了解澳門飲食文化與精髓。他將以其精湛的廚藝,為「雅舍」餐廳帶來融合本地元素的紐約風味佳餚。
The St. Regis Macao, Cotai Strip is pleased to welcome Michele Dell’ Aquila as Executive Sous Chef at The Manor. With more than 10 years’ experience in the Macao market, Chef Michele brings his intimate knowledge of Macao’s fine dining scene and expertise gained over 20 years in Europe and Asia to The Manor’s New York-inspired menu that is infused with local flavors.


出生於意大利南部亞得里亞海沿岸的巴里,Michele先後在意大利、德國、西班牙和瑞士等地工作,期間於多間米芝蓮星級餐廳累積了豐富的廚藝經驗和知識,其中包括米芝蓮二星餐廳「La Broche」。於2004年,他轉移到亞洲工作,繼續琢磨自己的烹飪技巧。 在亞洲工作的五年間,他於多間世界知名的餐廳擔任重要職位,當中包括泰國曼谷的Dome State Tower內的米芝蓮二星餐廳「Mezzaluna」。他亦是巴厘島寶格麗度假村和東京的寶格麗酒店開業團隊的成員,負責監督並確保餐廳菜餚的質素。在2009年,憑著其豐富的廚藝經驗,澳門新濠鋒酒店奧羅拉餐廳委任他為意大利主廚,期後他亦兼任澳門意咖啡(il Café)的行政總廚及顧問。

Originally, from Bari on Italy’s southern Adriatic Coast, Chef Michele has gained experience and knowledge in kitchens all over Italy, Germany, Spain and Switzerland, including the two Michelin-star La Broche, before relocating to Asia in 2004. Five years in South East Asia saw Chef Michele craft his trade at the Dome State Tower ‘Mezzaluna’ restaurant in Bangkok, the Bulgari Hotels in Bali and Tokyo, before moving to Macao as Italian Chef at Aurora, a position he held for six years. From there, Michele was Executive Chef at Il Café for four years until undertaking some consulting Chef roles in 2019 at Michelin-starred restaurants in Dubai.

秉持著與「雅舍」餐廳一致的餐飲理念,Michele擅長採用最新鮮及優質的食材,透過不斷優化的慢煮技術創作出令人耳目一新及突顯鮮味的佳餚,並配以細緻創新的擺盤與裝飾,讓整道菜餚更具特色。

True to his Italian origins, Chef Michele is a passionate believer in cooking techniques that make the freshest and finest ingredients the ‘star’ of the dish, optimizing slow cooking techniques and using uncomplicated flavoring, which he then elevates into the contemporary through innovative presentation, in the tradition of The Manor.

憑藉「雅舍」餐廳備受讚譽的多元餐飲概念以及向全球精心搜羅的優質食材, Michele以炭火烤製為基礎,精心研製充滿本地風味的獨特菜餚,包括了肉汁濃郁的宮崎和牛配上千層馬鈴薯、松茸蘑菇和黑松露,以及鮮甜的布列塔尼藍龍蝦配魚子醬及海膽,以新鮮美味俘虜食客的味蕾。

With The Manor’s much-lauded approach to global sourcing of the highest quality exclusive ingredients, Chef Michele has created a series of new, grill-inspired dishes accented with unique local flavors. These include a succulent aged Miyazaki Wagyu beef striploin, served with potato mille-feuille, matsutake mushroom and black truffle, as well as a luxuriously tender Brittany lobster poached with Oscietra caviar and sea urchin sauce.

Michele說道:「對於能加入澳門瑞吉酒店的大家庭,我感到十分興奮。「雅舍」是一間充滿特色的餐廳,我將以世界各地最優質及新鮮的食材,配合嶄新的餐飲概念及菜單,為一眾賓客帶來一系列特色晚膳菜式、精選午膳、備受賓客喜愛的土生葡人下午茶及週日早午餐。」澳門瑞吉酒店廚藝總監景大衛先生說:「我非常高興能邀請Michele加入我的團隊,他是一個創新且極具天賦的廚師,他豐富的廚藝經驗、熱情及對食材的講究,定能為餐廳創作更多新菜式,帶給食客更難忘的用餐體驗。」

“I am excited to join The Manor team to enhance its reputation as one of the truly exquisite dining destinations in Macao, from our renowned a-la-carte evening menus, our special lunch selections, as well as our much sought-after Brunch and Chá Gordo offerings.” Chef Michele said. Chef David King, Culinary Director of The St. Regis Macao, said he was thrilled to welcome Chef Michele to The Manor, and with his impressive record of experience, diners can expect a more elevated dining experience. “I have no doubt that Michele’s passion for the finest ingredients, his extensive experience gained around the world, and his natural talent for innovation and creativity will elevate the dining of our guests.” Chef King said.