i. Biography
Simone Lombardi is Director of IMperfetto in Puteaux, France, and Owner of IMperfetto Pizzeria Napoletana in Paris, France. The work is built around bespoke pizzas that do more than satisfy appetite: they set out place through ingredients, carrying territory, memory, and craft in the same gesture. Lombardi puts the profession plainly: "I am a craftsman, a person with both feet on the ground." That outlook reads through the service, where the emphasis stays on discipline, practicality, and the slow repetition that makes a room function.
Coming Up
Training at IPSSAR Alberghiero gave Simone Lombardi a base in the trade before the work moved from service into management. At Il Gusto Sardo (2010–2014), he worked as Chef de rang, learning the timing of the room and the details that shape a guest’s experience. He carried that experience into La Famiglia di Rebellato (2014–2016), where the same service discipline continued to sharpen his sense of pace, consistency, and the mechanics of hospitality. Leadership came next through the same accumulation of floor experience. At Sapori D'Italia (2016–2019), Simone became director, a role that asked for operational clarity and the ability to guide a team with steadier hands. The shift from service to management was less a break than a continuation: each stage added another layer to the way a restaurant holds identity, attention, and discipline together. Since 2019, Simone has been owner of IMperfetto Pizzeria Napoletana (since 2019) and director of IMperfetto (since 2019). The range points to a practice that stays centered on craft even as it moves across teaching, advising, and directing.
Where They Are Now
Today, Simone Lombardi is Director of IMperfetto in Puteaux, France, and Owner of IMperfetto Pizzeria Napoletana in Paris, France. The current work stays with bespoke pizzas that narrate territory through ingredients, turning selection and balance into structure rather than decoration. The result is a pizza language built from precision, not excess.
In Their Words “I am a craftsman, a person with both feet on the ground.” Taken together, the two lines set out the terms of the work: quality first, management accountable, and craft understood as a practical discipline. They leave little room for theatrics and place responsibility squarely inside the profession.
Honors
Simone Lombardi has received Gambero Rosso, Tre Spicchi (2015). Simone's honors include Masters of Dough (2021), Pizzeria of the Year (2015), Tre Spicchi (2015), Innovazione Horeca Award (2014), and Foodies Star (2014). The recognitions trace a career built by accumulation rather than sudden arrival, with each one marking a point where rigor, consistency, and point of view were visible enough to be named.
Profile updated July 2026
FAQ
Asked of Simone
Where did Simone Lombardi train or study?
Simone Lombardi trained at IPSSAR Alberghiero.
What recognition has Simone Lombardi received?
Masters of Dough (2021).
