Paolo Lavezzini gained prestigious international experience before joining the Four Seasons Hotel in Florence, where he is at the helm of the two restaurants - Il Palagio and Onde.
Paolo Lavezzini, born in Salsomaggiore Terme, graduated from the institute of hotel management in Marina di Massa, Tuscany. His career began in Italy, working in prestigious restaurants such as Enoteca Pinchiorri, alongside Riccardo Monco, and the Byron Hotel in Forte dei Marmi. Later, he enriched his international experience by working with Restaurant Alain Ducasse at the Hotel Plaza Athénée and Le Royal Monceau in Paris.
In 2012 he moved to Brazil to work at the Fasano Hotel in Rio de Janeiro. The South American experience contributed significantly to his personal and professional growth. In 2018, he joins the Four Seasons Group, initially in São Paulo.
In 2021 he returns to Italy to take up the position of executive chef at the Four Seasons Hotel Firenze, where he is in charge of renewing the gastronomic offer, in particular that of the Michelin-starred restaurant Il Palagio. His culinary philosophy favors genuine and traditional ingredients, enhanced by simple preparations and contemporary presentations. The "Della Gherardesca" tasting menu embodies this vision, combining flavors and textures in innovative ways. At the end of 2024, a second restaurant was opened within the facility, Onde, dedicated to seafood cuisine.
