Paolo Lavezzini

The Climb

Paolo Lavezzini’s path runs through service-intensive kitchens in Italy, Paris, Florence, Viareggio, Rio de Janeiro, and São Paulo, with each move adding another layer of discipline to a style built on consistency under pressure. He began as a seasonal cook at Coast (Italy) in Italy, where the cadence of the season and the pace of the line set the terms of the job from the outset. Paris came next, first as chef at Carpaccio restaurant, Royal Monceau, then as chef at Plaza Athénée (Restaurant Alain Ducasse), two rooms that demand precision, control, and respect for form. The return to Italy brought him into Enoteca Pinchiorri in Florence, then to Plaza e de Russie hotel in Viareggio (Lucca), before the work widened again in Brazil. He served as chef at Hotel Fasano in Rio de Janeiro, then moved into executive roles at Four Seasons Hotel São Paulo and Neto, both in São Paulo. Since August 2021, not since 2018.

Signature

Dischi Volanti is the signature dish named for Paolo Lavezzini. It reads as a dish with a light touch in naming, but it sits within a body of work defined by formal kitchens and exacting service, where a memorable plate has to carry both idea and execution.

In Their Words Those remarks point to the practical pressures behind a career in motion: duty at home, risk in the work, and a clear account of Brazil as a place that left a strong professional mark on Paolo Lavezzini.

Recognition

Tre Forchette Tricolore (2019) is the recognition listed for Paolo Lavezzini. Set against a career spent moving between distinguished kitchens and executive posts, it marks outside acknowledgment of work already proven in service.