Originally from Cefalù, Paolo Barrale brings forward a Mediterranean approach rooted in territory and refined technique. In 2021, Aria Restaurant in Naples earned a Michelin Star under his guidance, confirming the depth and clarity of his culinary vision.
Paolo Barrale was born in Cefalù, Sicily, where he grew up in a family deeply connected to food, learning early the value of artisanal products and the cultural weight of pasta-making. After graduating from the local hospitality school, he began an important professional journey in high-level kitchens, first at La Pergola inside the Rome Cavalieri under Heinz Beck, then at La Torre del Saracino with Gennaro Esposito.
In 2005 he moved to Irpinia to lead Marennà, the restaurant of Feudi di San Gregorio in Sorbo Serpico. This would become a turning point in his career: as executive chef, he strengthened his style and earned a Michelin Star, bringing new attention to the territory’s gastronomic identity.
In 2021 he opened Aria Restaurant in Naples. After only a few months, the restaurant was awarded a Michelin Star, confirming the coherence of his culinary approach and its recognition on a national scale.
His cuisine is shaped by the flavors of the Mediterranean and his Sicilian roots, interpreted through contemporary techniques and a precise focus on ingredients. He often summarizes his philosophy with four words: “roots, passion, respect, and play.” Among the dishes that express this identity is his “Norma alla mia maniera,” a personal reading of the classic Sicilian combination of eggplant, tomato, and ricotta salata.
Barrale’s personal and professional story is also one of movement and adaptation: from Sicily to Irpinia and then Naples, each territory influenced his sensibility and broadened his understanding of Italian cuisine. He often draws inspiration from travel and international experiences, while maintaining a strong bond with his origins.
His most significant achievements include the Michelin Star earned at Marennà and the one awarded to Aria Restaurant in 2021. He is a member of Charming Italian Chef (CHIC) and has participated in major gastronomic events such as Identità Milano.
