Chef Paolo Paolo

I began my culinary journey along the Adriatic Riviera, where I honed my skills in the busy kitchens of seaside hotels. Those formative years taught me the essence of Italian hospitality — precision, creativity, and the importance of tradition in every dish.

Driven by curiosity and a desire to expand my horizons, I took my craft abroad, working in international kitchens across Australia and the United States, as well as aboard cruise ships sailing the Carribean and Alaska. These experiences deepened my understanding of global cuisines and refined my ability to merge Italian authenticity with international influences.

After returning to Italy, I transitioned from the kitchen to management, spending over twenty years overseeing hotel operations and leading culinary teams with a focus on quality, efficiency, and guest satisfaction. Today, I continue to share my expertise as a consultant, helping restaurants and event organizations optimize their kitchen management, elevate their menus, and deliver exceptional dining experiences