Paolo, can you tell us a little bit about your background?

I was born in Italy and was very passionate about cooking from an early age. I studied at the Alfredo Beltrame Hospitality School in Vittorio (Veneto) in northern Italy. From there on, I made my way through numerous restaurants in Italy to discover new techniques, discipline, and creativity in the world of cooking. In London, Paris, and Milan, I perfected my culinary skills under the guidance of internationally renowned chefs such as Alain Siliveres. My career has been marked by the depth of my commitment, consistency, hard work, and passion for food.

How would you describe your cooking style?

Fresh and elegant, respecting the products, and always looking to find interesting flavours that make a lasting impression.

What's your favourite dish to make?

I don’t have a favourite one. I like every dish I cook and offer to our diners.

What is your favourite ingredient to work with?

I like to cook shellfish and make plates with a lot of different types of seafood. At the same time, I always enjoy cooking with Mediterranean products.

Who is one of your top suppliers or producers?

We have a supplier of fish and seafood we are very close to. He spends all night at the market to find the best products for us. He and all suppliers are part of our team.

What is the biggest challenge you’ve faced in your culinary career?

This was the achievement of being awarded the third Michelin star. It is very difficult and a dream for many chefs, and it’s the work of the entire team, every day.

Which gastronomic trend are you excited about the most?

I think the new trend of using more vegetables on the menu is very important. At the same time I think it’s important to use all kinds of products, but with responsibility.

If you could only eat one dish for the rest of your life, what would that be?

Then I would have to choose pasta!

Thank you, Paolo.