Born in 1991, Paolo Griffa is considered one of the most promising young Italian chefs. From a young age, he knew he wanted to cook and loved being by his mother’s and grandmother’s side while they prepared meals. Originally from Piedmont, young Griffa studied at the Giovanni Giolitti Hospitality Institute in Turin, graduating with top marks. During his studies, he seized every opportunity to compete with students from other institutes in various competitions, where he was often awarded for his exceptional technical skills. His ability to engage with and learn from others, his natural creativity, and his dedication to hard work were fundamental drivers at the start of his career.
In his professional journey, he has worked in some of the best restaurants in the world, such as Combal.zero in Rivoli, Chateaubriand in France, and Studio in Denmark. After serving as the highly regarded sous-chef at Marco Sacco’s Piccolo Lago, a two Michelin star restaurant, he won the San Pellegrino Young Chef Award for Italy in 2015. From 2016, he spent two years in the brigade of Serge Vieira, a two Michelin star chef and Bocuse d’Or 2005 winner, before finally achieving his dream: becoming the Chef of a great restaurant. Today, he oversees all the dining at the Grand Hotel Royal and Golf in Courmayeur, and at his restaurant Petit Royal – a gourmet “jewel box” within the hotel – he elegantly weaves together playfulness, high-quality ingredients, and fine dining insights.
