Paolo Sari - PAOLO SARI

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The Bio Michelin Chef

Paolo Sari is born in Treviso, just inland from Venice but under te same flag of the great Republic. At the age of 22 it was already in Malaysia as Italian Chef for the Holiday Inn Company. The following year he moved to London where he consolidated his career in two of the most prestigious Leading Hotels in The World: The Four Seasons Inn on The Park as Italian Chef and The Dorchester as Premier Sus Chef. In 1995 he went back to Italy for supervising, at the age of 27, the Food and Beverage operations of The Parc Hotels Italia, a complex of 12 Hotels located in the North and South of Italy. In 1997 he moved to the Unite States where he remained three years, in New York first, as Executive Chef at The Bice Restaurant and in California after, for the opening, as Executive Chef, of The Mondrian Hotel in West Hollywood. Early 2000 he was in South Korea as Executive Sous Chef for Hilton International in Seoul, an operation of 700 rooms and 12 restaurants. Two years later he was engaged from the biggest Hospitality & Casino Group in Korea, The Paradise Group, to oversee as Corporate Executive Chef, all the Western Food & Beverage operations of the Company: 6 hotels and 25 restaurants. In 2007 Paolo was contacted by  The GHM Group for opening The Chedi Milan, the first European Urban Resort and just the following year he was awarded by the Espresso Guide, as the best New Chef of the year. Year 2010 Paolo was called by THI to take over as Executive Chef the culinary operation of the most Luxury Palace in Venice, The San Clemente Palace in the private island of San Clemente. At the beginning of year 2012 la Societ√© des Bains de Mer in Monaco called Paolo Sari to direct and reorganize the Food and Beverage operations of The Monte Carlo Beach, one of their proprierty in Monaco. At the end of the same year, Paolo decided to move all the resort in a new direction, following his well being and organic vision: BEACH GOES BIO. In June 2013 he obtained a third level Organic Certification from the European Organic Agency. The first Chef in Europe to obtein it. Meanwhile Paolo was able to reinvented the gastronomy in Monte Carlo from A to Z, with just Organic ingredients, included all the beverages and any kind of condiment. More than that he created 15 gardens able to guarantee 150K Kg of fruits and vegetables a year for his 5 restaurants: Elsa, Vigie, Cabanas, Deck, Pizzeria. The five restaurant of The Monte Carlo Beach. All the gardens are in a distance range of maximum 150 Km from Monaco. With the same ingredients he also guarantees the productions of his own fruits juices, sherbets, marmelades, olives oils and sauces. In the respect of the nature and the human health, Paolo took out from menus red meats, foie gras and all those ingredient causing damages to our bodies and to the environement. February 2014 Paolo was awarded with a Michelin Star becoming the First and Only Chef in The World with a third lever organic certification and a with Michelin Star. October of the same year The Bio Michelin Chef wons the Monte Carlo Hospitality Award of Excellence. Man of the year for the Hospitality business, awarded by Monaco's First Minister.
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