Chef Paolo Griffa

Fresh air, determination and preparation are the key characteristics of the young Italian Chef Paolo Griffa’s Kingdom.

Born in 1991, Griffa knew he would be a great chef from early childhood, when, together with his grandmother Rosa and his mother Daniela, he regularly prepared a myriad of Lasagne dishes and gnocchi for the entire family.
He studied at the Istituto alberghiero Giovanni Giolitti in Turin where he obtained top marks in his final examination, thanks to his drive and ambition.
Pastry was his first great love, a passion that taught him the concepts of measures, weight and perfection, techniques that he decided to apply in the entire kitchen environment; a complete forma mentis for the young Executive Chef of the Hotel Royal & Golf, Courmayeur.

Paolo Griffa not only brings freshness and novelty to the prestigious Royal kitchens, but above all love and respect for the terroir of the Aosta Valley hosting him, that he honours in his dishes through the addition of different aromatic, fresh and unique mountain herbs.
His dining concept is distinctive, thanks to his different working experiences in some of the best restaurants in the world, such as Combal.Zero (IT), Chateaubriand (FR) and Study (DK). The menu is a perfect showcase for his talent: Chef Griffa needs to feel free to change his dishes whenever he wants and prefers to offer a selection of ingredients that run through an entire menu.

The guest who decides to dine to the Petit Restaurant is armed with the unique opportunity to select an ingredient theme that will conduct the whole evening. As Paolo says, this allows guests to feel the joy of choice but also to place trust in the spectalular #teamgriffa to delight and surprise them.