Paolo Griffa, a supremely talented Piedmontese chef, has journeyed through a path of culinary triumphs, marking his territory with an innovative and creative flair. From his studies at the Hotel Institute of Turin to earning Michelin stars in record time, his career is a hymn to exceptional cuisine.
Biography
Born in 1991, Paolo Griffa emerges as one of the most promising figures in contemporary Italian gastronomy. His culinary passion took shape within the classrooms of the Giovanni Giolitti Hotel Institute in Turin, where he commenced his journey under the expert tutelage of Professor Alessandro Ricci. This foundation paved the way for a professional path leading him to some of the world’s most prestigious restaurants.
Griffa’s career has been a voyage through kitchens of excellence, from Combal.Zero and Piccolo Lago in Italy, to Le Chateaubriand and Serge Vieira in France, culminating at Studio in Copenhagen. Each experience has sculpted his distinct and recognizable style, a perfect equilibrium between innovation and homage to Italian cultural identity.
In 2015, his skill and talent garnered recognition with the San Pellegrino Young Chef award for Italy, followed by a finale at the Bocuse d'Or Italy in 2017. His ascent reached a pivotal turn when he became executive chef at the Grand Hotel Royal e Golf in Courmayeur. Here, at Petit Royal, he elevated the restaurant to new heights of excellence, securing its first Michelin star in 2019.
Griffa’s cuisine is a perpetual dialogue with the Aosta Valley, weaving a narrative of authentic flavors and meticulous techniques. During the COVID-19 lockdown, he displayed his generosity by crafting cakes for local nursing homes using ingredients from his temporarily closed restaurants.
In 2021, Forbes included him in the list of the top 100 most influential Italians under 30, highlighting his impact in the culinary world. But it was in 2022 that Griffa achieved his grandest dream: opening "Paolo Griffa at Caffè Nazionale" in Aosta. Within two months, the restaurant earned its first Michelin star, fulfilling a dream and marking the beginning of a new chapter in his illustrious career.
Griffa’s philosophy is clear: cuisine is about sharing, storytelling, and expressing the richness of a bountiful land. His dishes, always crafted with seasonal and local ingredients, are a regional and sensory journey celebrating the beauty and complexity of the ecosystem.
