Born in 1969 in Rivoli, Paolo Balboni is currently at the helm of Exé restaurant in Fiorano Modenese. With a background in pasta dishes and bread-making, Balboni has dedicated his career to perfecting traditional Emilian cuisine. His focus on ingredient quality and the rediscovery of popular recipes make him one of the most respected chefs in the gastronomic landscape.
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Biography
Paolo Balboni was born in 1969 in Rivoli, near Turin. His passion for cooking took shape during his studies at the “Colombatto” hotel school in Turin. In the 1980s, he began working in various kitchen brigades, becoming a chef de partie due to his expertise in pasta dishes and a burgeoning passion for bread-making.
Paolo's career was enriched by international experiences: he traveled for several years to deepen his culinary knowledge, developing new techniques and acquiring a global vision of gastronomy. After this period of exploration, he moved to Modena, a place that offered him the opportunity to fully immerse himself in Emilian culinary tradition. Here, Paolo became the chef of the renowned restaurant Vecchia Pirri, where he spent years researching ancient recipes and reinterpreting them according to the basic techniques learned from Escoffier studies.
Since 2018, Paolo Balboni has been leading Exé restaurant, a venue known for its high-end Emilian cuisine. Here, he continues to explore and celebrate local flavors, using high-quality ingredients and respecting the seasonality of products. His culinary philosophy is reflected in every dish, where authenticity and refinement come together to offer a unique gastronomic experience. Paolo describes his journey as one filled with emotions and rewards, always striving for excellence.
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