He has gathered experience around the world, but his passion and talent have found a home in Italy, at the "Miramonti" restaurant, now “Miramonti l'altro” in Concesio, awarded Two MICHELIN Stars.
Philippe Léveillé was born in Nantes, France, on July 27, 1963. His father, an oyster farmer, opened a business in Cancale, Brittany, which brought Philippe closer to a passion for quality ingredients and good food.
He began his culinary training in September 1976, joining the hotel school in Saumur at just thirteen, despite his mother's opposition. For four years, Philippe apprenticed at Chef Bery's restaurant in Nantes, considered his first true mentor. Upon graduation, he earned third place out of approximately twelve hundred candidates in the final cook's exam, securing a position at the prestigious Three MICHELIN-Starred restaurant "Lucas Carton" in Paris. In the following years, he worked alongside Georges Blanc, another esteemed French chef, in his restaurant in Vonnas.
Philippe then gained international experience in New York, Corsica, the Caribbean, Argentina, Venezuela, Brazil, and Monte Carlo, before moving to Italy in 1987.
After working in various kitchens, he joined the "Miramonti" restaurant in Caino, owned by the Piscini family, in 1992. Mauro, the owner, introduced Philippe to Italian cuisine and played a vital role in his life and career. In 1994, Philippe decided to follow the Piscini family to Concesio, to the newly named "Miramonti l'altro" restaurant. There, he shared the kitchen with Chef Maria Muffolini, mother of Mauro and Daniela Piscini, learning traditional Italian dishes. In 2003, he married Daniela, further consolidating his bond with the family. The restaurant now hold Two MICHELIN Stars.
In 2012, he opened his Italian restaurant "L'altro" in Hong Kong, earning a MICHELIN Star just two months after opening.
In 2017, at the initiative of the Italian Trade Agency and the Ente Nazionale Risi, he was appointed as a teacher at Paul Bocuse's cooking academy in Lyon and at the École Ferrandi in Paris. That same year, he co-edited the column "Oltre la ricetta" with food blogger Eugenio Farina for the "DentroCasa" magazine.
In 2023, "Miramonti l'altro" and Philippe received the highest recognition from the Italian Academy of Cuisine: the Diploma of Excellent Cuisine.
