s an Italian, you could say that making people happy has always been ingrained in Mirko Febbrile’s DNA. So it is no surprise that the 31‑year‑old Puglian native—who is also, by his own admission, “crazy about drawing … and shoes”—ended up as a professional chef where he seeks to bring a smile to people’s faces through his food. His first “customer” was his younger brother; when Febbrile was eight, he would heat up his mum’s prepared food for them while his parents were at work.
