Born in 1991 in Piedmont, Paolo Griffa trained in some of the world’s most influential kitchens, including Combal.Zero (Italy), Chateaubriand (France), and Studio (Denmark). From 2013 to 2015, he served as the exceptionally young sous-chef at Piccolo Lago under Marco Sacco, a formative experience that shaped his culinary identity. In 2015, he represented Italy and won the prestigious S.Pellegrino Young Chef Award, marking his international breakthrough.
In 2016, Griffa joined the brigade of Serge Vieira, further refining his technical and creative skills. The following year, he competed in the Italian selection of the Bocuse d’Or before being appointed Executive Chef of the Grand Hotel Royal e Golf in Courmayeur and chef of Petit Royal. His work soon earned major national and international recognition, and in 2019 he published Petit Royal, an illustrated monograph of his cuisine.
In 2021, Forbes named him among Italy’s 100 most influential Under 30. In 2022, he joined AMPI as a Pastry Chef and launched an ambitious gastronomic project at Caffè Nazionale in Aosta, which quickly achieved top honors from leading Italian food guides.
