i. Biography
Born in Como in 1973, Paolo Lopriore has built a career that moves through Italian fine dining with stops in France and beyond, including Il Canto della Certosa di Maggiano in Siena and Grand Hotel in Como. That line of work reads less like a single ascent than a disciplined accumulation of kitchens, each one adding range to a style that values order, precision, and adaptability.
The Path
An internship at La Terrazza in Tremezzo marked Paolo Lopriore’s entry into the trade, followed by chef roles at Enoteca Pinchiorri in Milan and L'Albereta in Erbusco (1993–1995). Those years sharpened the practical language of the kitchen and extended the technical control that would carry through the rest of his work. He then cooked at Ledoyen in France and Troisgros in France, broadening that base in new settings and under different demands. The route continued at Bagatelle in Oslo (until 1999), then returned to Italy for Il Canto della Certosa di Maggiano (2002–2012), where Paolo Lopriore’s name became closely tied to a mature and recognizable culinary identity. He later worked at Grand Hotel in Como (2013), then Tre Cristi in Milan (2015), before arriving at the work that defines his present chapter.
The Work Today
Since 2016, Lopriore has led the kitchen at Il Portico in Appiano Gentile, Italy, where the meal is structured as much by format as by flavor. Lunch is built around single-course options, a stripped-back model that favors focus, while dinner is arranged through modular tasting menus that guests can combine as they wish. The result is a service that leaves room for choice without loosening control. At Il Portico, Uccelletti scappati con porri e polenta and Coniglio fritto are the named dishes that anchor this chapter of the cooking. They sit within a kitchen that favors clarity over excess and structure over display, with each plate carrying the same attention to balance that defines the restaurant’s lunch and dinner formats.
Signature
Coniglio fritto is one of Paolo Lopriore’s signature dishes. It fits the logic of Il Portico: exacting, composed, and aligned with a service built around clear structure rather than embellishment.
Acclaim
The clearest marker of standing here is the length and sequence of the work: chef at Il Portico from 2016 onward, after earlier chef roles at Il Canto della Certosa di Maggiano in Siena and Grand Hotel in Como. That progression, spanning Italy and France and returning to Italy with added range, gives Paolo Lopriore’s profile its weight. The current Appiano Gentile chapter is defined by a single-course lunch, modular dinner tasting menus, and dishes such as Uccelletti scappati con porri e polenta and Coniglio fritto.
Profile updated July 2026
FAQ
Asked of Paolo
What is Paolo Lopriore's current role?
As of 2026, Paolo Lopriore is Chef at Il Portico.
Where did Paolo Lopriore work before?
Paolo Lopriore's earlier career included La Terrazza, Enoteca Pinchiorri, and L'Albereta.
What is Paolo Lopriore known for?
At Il Portico, lunch focuses on single-course options and dinner uses modular tasting menus that can be combined as the guest wishes.
