Class 1991, Paolo Griffa is considered one of the most promising young Italian chefs. Estimated by the great food and wine journalists, curious to follow his growth, he is also loved by the great Italian audience for its numerous appearances in successful TV shows. In his professional career he meets and works with specialized craftsmen, traditional and starred restaurants in Italy and abroad, and he also works for some of the best restaurants in the world such as Combal.zero (IT), Chateaubriand (FR), Studio (DK). After being the young and well-loved sous-chef of the Piccolo Lago di Marco Sacco (Verbania, Italy) from 2013 to the end of 2015, he won the San Pellegrino Young Chef 2015 Award for Italy. Since March 2016 he has been part of the Sergean Brigade Vieira, Two Stars Michelin and Winner Bocuse d'Or 2005 in Chaudes-Aigues (France) where he was able to better understand the dynamics of the competition by being part of the Bocuse d'Or Australia team for the 2017 final. Now he is preparing for the selections in view of the Lyon 2019 race. With Pavoni Italia, Paolo Griffa creates the Gourmand line: silicone molds from several purposes (sweet or savory, hot and cold, cream and mousse etc) designed to guarantee the perfect quantity to decorate or add a special touch to every creation