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Executive Chef at Grand Hotel Royal and Golf Courmayeur, Chef at Petit Royal

Paolo Griffa is already considered one of the most promising Italian young chefs. Respected by Italian food critics, who are eager to follow his development, he is well-known among the Italian general public due to his frequent appearances on national TV shows.

He always knew he would cook, from his initiation as a kitchen helper to his grandmother and mother at home in his youth. Growing up, Paolo declared his passion for cooking, and he still studies, experiments, learns day-and-night by experimenting, reading, studying, and cooking, of course. Paolo challenges himself tirelessly; he is a true workaholic, competitive and meticulous, also known for his irreverent humor.

Born in Piedmont in 1991, young Griffa attended the Hotel Management School Giovanni Giolitti in Turin, from which he graduated with full honors in his professional career, Paolo has met and worked with specialized artisans, traditional restaurants, and Michelin-starred restaurants both in Italy and abroad, some of which are considered the best in the world, such as Combal Zero (IT), Chateaubriand (FR), and Studio (DK).

A very young sous-chef at Marco Sacco’s Piccolo Lago (Verbania, Italy) from 2013 to 2015, Paolo won the 2015 San Pellegrino Young Chef Italy award. In March 2016, he joined the brigade of Serge Vieira – – recipient of two Michelin Stars and winner of the2005 Bocuse d’Or, in Chaudes-Aigues (France). Since 2016, Griffa is a spokesperson and creative chef for Pavoni, launching new product lines that unite bakery and foodservice. He also contributed to the writing of books and recipes. On October 1st, 2017, Paolo Griffa attended the Italian selection for Bocuse d’Or. In early December 2017, he became Executive Chef at Grand Hotel Royal and Golf in Courmayeur.

Executive Chef at Grand Hotel Royal and Golf Courmayeur, Chef at Petit Royal

Paolo Griffa is already considered one of the most promising Italian young chefs. Respected by Italian food critics, who are eager to follow his development, he is well-known among the Italian general public due to his frequent appearances on national TV shows.

He always knew he would cook, from his initiation as a kitchen helper to his grandmother and mother at home in his youth. Growing up, Paolo declared his passion for cooking, and he still studies, experiments, learns day-and-night by experimenting, reading, studying, and cooking, of course. Paolo challenges himself tirelessly; he is a true workaholic, competitive and meticulous, also known for his irreverent humor.

Born in Piedmont in 1991, young Griffa attended the Hotel Management School Giovanni Giolitti in Turin, from which he graduated with full honors in his professional career, Paolo has met and worked with specialized artisans, traditional restaurants, and Michelin-starred restaurants both in Italy and abroad, some of which are considered the best in the world, such as Combal Zero (IT), Chateaubriand (FR), and Studio (DK).

A very young sous-chef at Marco Sacco’s Piccolo Lago (Verbania, Italy) from 2013 to 2015, Paolo won the 2015 San Pellegrino Young Chef Italy award. In March 2016, he joined the brigade of Serge Vieira – – recipient of two Michelin Stars and winner of the2005 Bocuse d’Or, in Chaudes-Aigues (France). Since 2016, Griffa is a spokesperson and creative chef for Pavoni, launching new product lines that unite bakery and foodservice. He also contributed to the writing of books and recipes. On October 1st, 2017, Paolo Griffa attended the Italian selection for Bocuse d’Or. In early December 2017, he became Executive Chef at Grand Hotel Royal and Golf in Courmayeur.

Between October and November 2019, the young chef won three of the most prestigious awards in the food & wine world: his first Michelin Star (confirmed in 2020), the 3 Hats and Young Chef of the Year title of L’Espresso guide 2020, and the Golosario Ristoranti’s Faccino Radioso by Gatti Massobrio 2020.

2019 ended with the release of Petit Royal, an illustrated monograph that goes beyond a typical cookbook filled with recipes and pictures. Abundant in details, anecdotes, and fun facts, the book illustrates the different stages in building a tasting journey. It starts with different techniques and procedures, continues with all the details critical to the dish’s success, and ends with examples of a “Declinazioni (variations) menu”: more than 45 recipes divided between summer and winter.

 

Paolo Griffa belongs to the new generation of under-30 chefs, all travelers, hardworking, curious, connected, versatile, deeply in love with their homeland, and incredibly tenacious. Years ago, Paolo embraced a rigorous routine, almost entirely focused on cooking. From experimentation and research to studying and learning, from foraging for herbs and visits to local suppliers to the quest for the best seasonal ingredients and the traditions of the land he finds himself in.

Within months of his arrival to the Royal in Courmayeur in November 2017, Paolo brought regional and national attention to the restaurant through his original menu, restoring a distinct view of fine dining. In each dish, he gives life to a creative language, irreverent and cultured; in the pantry and the kitchen, he becomes an ambassador for Aosta Valley, with a unique, delicious style, at times alchemical, playful, and often ironic.

Le monde est vaste, ça tombe bien:
Paolo a de grandes jambes.

Between October and November 2019, the young chef won three of the most prestigious awards in the food & wine world: his first Michelin Star (confirmed in 2020), the 3 Hats and Young Chef of the Year title of L’Espresso guide 2020, and the Golosario Ristoranti’s Faccino Radioso by Gatti Massobrio 2020.

2019 ended with the release of Petit Royal, an illustrated monograph that goes beyond a typical cookbook filled with recipes and pictures. Abundant in details, anecdotes, and fun facts, the book illustrates the different stages in building a tasting journey. It starts with different techniques and procedures, continues with all the details critical to the dish’s success, and ends with examples of a “Declinazioni (variations) menu”: more than 45 recipes divided between summer and winter.

 

Paolo Griffa belongs to the new generation of under-30 chefs, all travelers, hardworking, curious, connected, versatile, deeply in love with their homeland, and incredibly tenacious. Years ago, Paolo embraced a rigorous routine, almost entirely focused on cooking. From experimentation and research to studying and learning, from foraging for herbs and visits to local suppliers to the quest for the best seasonal ingredients and the traditions of the land he finds himself in.

Within months of his arrival to the Royal in Courmayeur in November 2017, Paolo brought regional and national attention to the restaurant through his original menu, restoring a distinct view of fine dining. In each dish, he gives life to a creative language, irreverent and cultured; in the pantry and the kitchen, he becomes an ambassador for Aosta Valley, with a unique, delicious style, at times alchemical, playful, and often ironic.

Le monde est vaste, ça tombe bien:
Paolo a de grandes jambes.

Aosta Valley,
an inspiration for fine dining.

The attention Paolo Griffa dedicates to finding the rarest and most genuine herbs and essences is almost legendary. Dawn often finds him in the woods and meadows, bent over with his brigade, tirelessly looking for the freshest, just-bloomed root or essence. In the afternoon, when the sun is high and the sharp light reveals every detail of the ground, it is time for extreme foraging. Conscious of having prime local delights at-hand and driven by the desire to interact as much as possible with the local environment, Paolo started a partnership with two historic, respected organizations of the Valley: the Institut Agricole Régional in Aosta and the Fondazione Sistema Ollignan Onlus. In summer, the Petit Royal brigade and students from the two organizations meet weekly to attend to and collect herbs, fruits, and vegetables, and to look for the best mountain butter, and the richest milk. Industrious students and chefs work together in vegetable gardens and greenhouses, exchanging knowledge, as well as cooking and farming techniques. Back in the kitchen, the brigade works the freshly harvested products: some are lightly blanched or left raw to enhance their taste in the dinner courses; others are preserved through desiccation, fermentation, or distillation. Each essence has its own preparation, each flower its own use, each fruit its own distillate. In the winter season, butter, sauces, and essential oils are packed with the strong, vivid flavors of mountain summers, remarkably enhanced through extraction techniques and refined pressings and marinades.

Aosta Valley,
an inspiration for fine dining.

The attention Paolo Griffa dedicates to finding the rarest and most genuine herbs and essences is almost legendary. Dawn often finds him in the woods and meadows, bent over with his brigade, tirelessly looking for the freshest, just-bloomed root or essence. In the afternoon, when the sun is high and the sharp light reveals every detail of the ground, it is time for extreme foraging. Conscious of having prime local delights at-hand and driven by the desire to interact as much as possible with the local environment, Paolo started a partnership with two historic, respected organizations of the Valley: the Institut Agricole Régional in Aosta and the Fondazione Sistema Ollignan Onlus. In summer, the Petit Royal brigade and students from the two organizations meet weekly to attend to and collect herbs, fruits, and vegetables, and to look for the best mountain butter, and the richest milk. Industrious students and chefs work together in vegetable gardens and greenhouses, exchanging knowledge, as well as cooking and farming techniques. Back in the kitchen, the brigade works the freshly harvested products: some are lightly blanched or left raw to enhance their taste in the dinner courses; others are preserved through desiccation, fermentation, or distillation. Each essence has its own preparation, each flower its own use, each fruit its own distillate. In the winter season, butter, sauces, and essential oils are packed with the strong, vivid flavors of mountain summers, remarkably enhanced through extraction techniques and refined pressings and marinades.

Declinazioni (Variations) Menu – Playful Fine Dining

The Declinazioni (variations) Menu was conceived by Paolo Griffa in December 2017, for his debut at the Royal. The idea behind it is cutting-edge: the offer is built around a limited selection of prime ingredients, creative and thematic foundations upon which more than 40 dishes are developed, each different from the other. The customer receives an original paper menu, printed and wrapped by hand, with sliding windows revealing drawings evoking the ingredients and creating a straight edge, the old wooden toy. The guests don’t know the number of courses or the kind of dish built around that product; they don’t even know whether the ingredient selected will be primary or secondary in each course. The only certainty is that that ingredient will be present in every dish, always in a different guise. In Declinazioni, ingredients are always seasonal and become the core of the gastronomic tale, a narrative thread around which ingredients, spices, and cooking techniques are selected. The dishes designed by the Chef highlight every nuance of the elements through creative and innovative procedures. To showcase the best from each ingredient, Paolo uses a broad repertoire of traditional and contemporary techniques: meats en sarchophage, infusions, consommés, broths, oriental decoctions, French tour de mains, delicate macerations, special cuts, cast-iron slow cooking. And then, infusions, flambé, Rotavapor extractions, distillates, Ocoo cookers for Korean homeopathic cuisine, Kakigori, Nukazuke fermented cultures, Kombucha, Kefir, sourdough starter, ginger bug, koji, and miso. The Declinazioni Menu aims to join the customer in discovering the malleability of elements and the richness of flavor of each ingredient in the way they are processed and presented. Because discovery and surprise bring joy and fulfillment to the guests and accompany them through his sensory and enogastronomic memories.

Declinazioni (Variations) Menu – Playful Fine Dining

The Declinazioni (variations) Menu was conceived by Paolo Griffa in December 2017, for his debut at the Royal. The idea behind it is cutting-edge: the offer is built around a limited selection of prime ingredients, creative and thematic foundations upon which more than 40 dishes are developed, each different from the other. The customer receives an original paper menu, printed and wrapped by hand, with sliding windows revealing drawings evoking the ingredients and creating a straight edge, the old wooden toy. The guests don’t know the number of courses or the kind of dish built around that product; they don’t even know whether the ingredient selected will be primary or secondary in each course. The only certainty is that that ingredient will be present in every dish, always in a different guise. In Declinazioni, ingredients are always seasonal and become the core of the gastronomic tale, a narrative thread around which ingredients, spices, and cooking techniques are selected. The dishes designed by the Chef highlight every nuance of the elements through creative and innovative procedures. To showcase the best from each ingredient, Paolo uses a broad repertoire of traditional and contemporary techniques: meats en sarchophage, infusions, consommés, broths, oriental decoctions, French tour de mains, delicate macerations, special cuts, cast-iron slow cooking. And then, infusions, flambé, Rotavapor extractions, distillates, Ocoo cookers for Korean homeopathic cuisine, Kakigori, Nukazuke fermented cultures, Kombucha, Kefir, sourdough starter, ginger bug, koji, and miso. The Declinazioni Menu aims to join the customer in discovering the malleability of elements and the richness of flavor of each ingredient in the way they are processed and presented. Because discovery and surprise bring joy and fulfillment to the guests and accompany them through his sensory and enogastronomic memories.

Petit Royal : mindful thought, unchained creativity, and great attention

The Petit Royal cuisine revolves around the attention reserved for the guests. The open passage allows the brigade to perceive their satisfaction, surprise, doubt, expectation, and movement without being intrusive. Should they leave the dining room for a pause, guests will find a fresh serviette scented with essences from herbs and flowers collected and preserved by the brigade and a glass of flavored water. Their orders will be delivered to the table once they return to their table, thus avoiding long waits or pressure. Courses accommodate the rhythm of each guest at the table, alternating techniques, textures, and cooking methods that never annoy or weigh down on them, thereby delighting and entertaining them, instead.

Petit Royal : mindful thought, unchained creativity, and great attention

The Petit Royal cuisine revolves around the attention reserved for the guests. The open passage allows the brigade to perceive their satisfaction, surprise, doubt, expectation, and movement without being intrusive. Should they leave the dining room for a pause, guests will find a fresh serviette scented with essences from herbs and flowers collected and preserved by the brigade and a glass of flavored water. Their orders will be delivered to the table once they return to their table, thus avoiding long waits or pressure. Courses accommodate the rhythm of each guest at the table, alternating techniques, textures, and cooking methods that never annoy or weigh down on them, thereby delighting and entertaining them, instead.

Awards and recognitions

2021: Forbes 100 Italian Excellence

2021: “Corona Radiosa” award for the Il Golosario guide

2020: 1 Michelin Star for the Michelin Guide

2020: “Young Chef of the year” award for L’Espresso guide

2020: “30 under 30” award for La Guida Ristoranti d’Italia by Gambero Rosso

2019: “Radici Future” award for Identità Golose

2017: Contestant in the Italian selection for Bocuse d’Or

2017: Team Australia Bocuse d’Or

2015: First place at the “Italian BBQ Championship” Dessert category

2015: First place at the “Italian BBQ Championship” chef’s choice category

2015: First place at “San Pellegrino Young Chef” Italian selection

2012: First place at “Premio Paciok sezione cioccolateria” contest

2011: First place ex aequo at “Premio Paciok sezione pasticceria” contest

2009/2010: First place at “Champagne e cucina regionale italiana” contest

2009/2010: First place at “Diventa una stella con Grana Padano” contest

2009/2010: First place at “Io lavoro con Davide Scabin” contest

2009/2010: First place at “Norwegian seafood challenge” contest

2008/2009: First place at “Ghemme al Miele” contest

2007/2008: First place at “Champagne e cucina regionale italiana” contest

2007/2008: First place at “Calice della buona ventura” contest