Piedmontese, very young and with a successful path in the cooking world, what perhaps not everyone knows about Paolo Griffa is that he started his career in the world of cooking with sweets and dessert. Researching, travelling, curiosity and a lot of study of techniques, combinations of flavours and textures, great attention to detail but also strong desire to play and amaze are these the ingredients that he puts in his pastry. From that, he give life, in 2022 in Aosta, to "Al Caffè Nazionale" Paolo Griffa's restaurant and bakery project, which among the countless awards is also Master of the Italian Academy of Master Pastry Chefs. His passion, however, has very distant origins, begins as a mother and grandmother’s aide, he trained at the Giovanni Giolitti Hotel Institute in Turin, graduated with honors and so he earned access to the kitchens of Combal.Zero in Rivoli, then the Chateaubriand in Paris, Studio in Copenhagen. Just over the age of 18 he is already sous chef at Piccolo Lago, two Michelin stars on Lake Mergozzo. Then in France at Chaudes-Aigues where he joined the brigade of Serge Vieira, two Michelin stars. He joined Bocuse d'Or Australia for the 2017 final. In the same year he moved to Courmayeur and two years later, in 2019, he received his first Michelin star.