At just 29 he has achieved great goals: as a young Italian starred chef, Paolo Griffa has travelled the world and describes himself as ‘unflaggingly curious’.
Following a career in Italian, French and Scandinavian haute cuisine, he has now settled in Val D’Aosta. That’s where we found him in 2018, to take part in an important project.
He collaborated with us at GICO to design a brand new kitchen for his one-Michelin star Petit Royal restaurant at Courmayeur. The project involves a MIA cooking suite customised not just in terms of technologies and instruments, but also from the aesthetics point of view so that it fits perfectly into the restaurant’s ambience.
Method, raw materials and technology have equal status in his kitchen.
“There are dishes in which the ingredient is the main focus, but in preparation, if you know how to manage it, technology helps to improve work methods”. This is the comment of starred chef Paolo Griffa in the latest issue of Italia a Tavola, where he talks about the relationship he has established with the territory, and his ethics.
“It’s not just about ingredients, it’s how suppliers handle them, how I handle them in my restaurant and the service I can offer: ethics must be coherent”. In Griffa’s opinion, sustainability should be linked to every aspect of the restaurant: premises, staff working hours, and locally sourced raw materials are fundamental – “taking care not to waste lighting power and controlling heat loss.”
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