Paolo began his culinary journey during school, working in local restaurants during summer breaks from the age of 15. At 18, he moved to the UK and joined Soho House, where he built a strong foundation in British and international cuisines. He later trained at Le Manoir aux Quat’ Saisons under Gary Jones, deepening his understanding of fine dining and seasonal cooking.

Currently, Paolo works at Mauro Colagreco London, a restaurant that carries the name of one of his greatest culinary heroes. Mauro’s philosophy of sustainability and vegetable-forward cuisine deeply resonates with Paolo. In their kitchen, vegetables are the true stars, with proteins used as garnishes to enhance their flavours and textures. Mauro’s values continue to shape and inspire Paolo’s own culinary path.

Deeply rooted in culture

It might sound funny, but when Paolo was eight years old, he used to watch chef Tony’s Miracle Blade infomercials every morning before school. He was amazed by how effortlessly chef Tony sliced through everything. Of course, that wasn’t his only inspiration. Being Italian, food has always been deeply rooted in Paolo’s culture and family. He inherited his love for cooking from his mother. As a child, he was always by her side in the kitchen, observing every step, eager to be part of the beautiful ritual of preparing dinner for their family.

Long-term goals

Paolo’s ultimate goal is to open a restaurant that embraces seasonality to its fullest, works with small local suppliers, and treats the staff as family. He wants to set an example of how kitchens can be both creative and joyful, not just high-pressured environments. Beyond that, he hopes to travel the world, teach people how to eat healthily, and exchange ideas with those who share similar values. Meeting like-minded people across different cultures will help him grow both personally and professionally.

Joyful moments

Paolo believes food is an essential part of life and culture. Throughout history, meals have brought people together to share joyful moments. Sadly, that tradition is fading in today’s fast-paced world, and he sees it as a chef’s duty to help preserve it. He loves having the privilege of creating happiness through food, gathering people around a table and offering them a meal that not only reflects his creativity but also his respect for beautiful ingredients. There’s nothing more rewarding than making people feel something unforgettable through a dish.

Young National Chef of the Year

Paolo was incredibly excited and honoured to find out he’s a YNCOTY finalist. It’s a privilege to compete alongside some of the most talented young chefs in the UK. He finds this year’s brief quite challenging but in a good way. The combination of monkfish and mussels in the starter is particularly exciting. While he loves both ingredients, he’s never paired them in a starter before, so it’s been a great opportunity to experiment. The chicken mousse and three-vegetable garnish in the main are equally intriguing. And for dessert, he thinks the fruit mousse base will lead to a wide variety of creative and refined dishes.

Paolo’s menu is connected by one common thread: spices. For the starter, he crafted a rich curry sauce to accompany curry-marinated monkfish, pickled carrots, and tapioca pearls soaked in a refreshing leche de tigre. The main course features black cardamom and smoked paprika, which add complex smoky depth and subtle heat. The dessert balances sweetness with a grapefruit pepper espuma, whose citrusy and peppery notes enhance the flavour of the fig - the true star of the dish.

Culinary role models

As well as Mauro Colagreco, other strong influences include Niko Romito, Michel Bras, and Raymond Blanc, all of whom champion vegetable-driven cuisine. Paolo also admires Christian Puglisi for his minimalist approach to plating and his ability to highlight ultra-local ingredients with purpose and elegance. His philosophy resonates deeply with how Paolo envisions his future cuisine.

Staying humble

Paolo stays motivated by staying humble. He’s always aware there’s so much more to learn. He challenges himself through stages and competitions, which expose him to new techniques and culinary cultures. On weekends, he always tries to keep a cookbook close, continuing to read and explore.

What winning would mean

Being a finalist already feels like a huge achievement for Paolo. He’s met so many extraordinary chefs and like-minded colleagues and that alone is rewarding. But winning YNCOTY would mean so much more. It would be a powerful recognition of the sacrifices he’s made and the work he’s put in. Most importantly, it would allow him to make those who believe in him proud and that means everything to him.

Growing as a chef

Paolo’s favourite dish to cook is always the one he hasn’t created yet. The adrenaline and motivation sparked by the creative process is unmatched and it pushes him to grow and innovate constantly. The best advice Paolo has received is to trust his palate and to never lose confidence in his own taste and instincts.