Born in Imperia in 1982, Giuliano Sperandio became executive chef of Le Taillevent in Paris in September 2021. He has since retained the restaurant’s two Michelin stars (2022 - 2025) through a “neo-classical” cuisine that renews heritage dishes with cosmopolitan flair.
A child of the Italian Riviera, Giuliano Sperandio trained at the Alassio hospitality school and spent early seasons on the Côte d’Azur and in Monaco, winning the AEHT prize in 1999 that opened the doors of Monte-Carlo Beach. A spell at San Domenico New York introduced him to global fine dining, followed by two years at Nobu Mykonos, where he embraced fermentations and product-driven cooking.
He moved to Paris in 2006: first a stage at Balzac with Pierre Gagnaire, then the decisive encounter with Christophe Pelé. As Pelé’s right-hand man at La Bigarrade (2007-2011) and later Le Clarence (2015-2020), he forged an instinctive style centred on crystalline sauces and flash cooking.
In September 2021 the Gardinier brothers entrusted him with rebooting Le Taillevent—a 19th-century mansion famed for grand French service and a monumental cellar. His debut secured the restaurant’s two Michelin stars (2022 guide, reconfirmed through 2025) and a 16.5/20 – 4 Toques rating from Gault & Millau, signalling a fully formed identity balancing memory and modern momentum.
Sperandio builds each menu on three axes—product, cooking, seasoning—a legacy of Pascal Barbot filtered through Mediterranean sensitivity. Roe-deer, meagre, lobster and sole vol-au-vent receive limpid jus, chiselled acidity and touches of soy or saké, echoing the chef’s global roots. Only the monumental pâté en croûte and butter whipped to 20 °C remain permanent icons of an ageless table.
Beyond his kitchen he designs menus for JAL First Class, appears at festivals such as S.Pellegrino Sapori Ticino 2024, and leads masterclasses on “French carving” and tableside roasts, reaffirming the dining room’s role in haute cuisine.
