i. Biography
Asked what draws him to cooking, Paolo Griffa answers with plainness: "A deep appreciation for good food." The line says enough. In his hands, the work is about composition, restraint, and attention to how a plate lands at the table.
Coming Up
At Petit Royal, Grand Hotel Royal e Golf in Courmayeur Mont Blanc, Paolo Griffa worked as Head Chef in a setting built around precision and mountain hospitality. The role sharpened his sense of discipline and balance in a kitchen where standards were part of the brief. He is now chef of Paolo Griffa al Caffè Nazionale, where his name marks the room and the kitchen as one place.
Where They Are Now
For Paolo, hospitality is measured in the ease a table can create. He describes it as a way to make people feel good and to give them room for togetherness, sitting around the table together. That puts the work on familiar ground: food as a practical form of welcome, built to support conversation, comfort, and the pace of a shared meal.
Signature
Paolo's signature dishes include Tripe & Foie Gras. The pairing shows a cook working with contrast: texture against richness, the grounded against the lush, held together in a single plate.
In Their Words “I like to make people feel good and enable them to enjoy moments of togetherness, sitting around the table together.” “I am inspired by every cook from all over the world.” That openness points to a broad working reference rather than a closed style. Paolo treats influence as an active part of the job, with inspiration coming from many kitchens and many approaches, and with the table still serving as the place where it all has to work.
Profile updated July 2026
FAQ
Asked of Paolo
What is Paolo Griffa's current role?
As of 2026, Paolo Griffa is Chef.
