Chef Paolo Gramaglia is a man of great experience and professional experience around the world. After mathematical studies, which have given him a sense of important mental precision, it was formed in him the idea that once a “grown up”, he wanted to be a Chef.
In 2006 he rose to the helm of the President, achieving great things in a short time, first of all, the Michelin star. The introduction to his menu, “The success of gastronomy is the tradition, you just need to know how to interpret without nostalgia “, fully summarizes the idea of cooking of chef Gramaglia, that becomes art through personal talents, creativity, inspiration and wisdom.
Each year, the "Gramaglia philosophy" is enriched with a new theme, such as, for example, “subtract to multiply”. What does it mean? Subtraction of the elements which, at the same time, maximizes the feeling of satisfaction for the guest. The restaurant wait staff reduced the number of tables under the Chef's instructions, thus to increase the maniacal attention to detail during the service. In the kitchen, the same philosophy of subtraction is followed: subtracting elements to increase the pleasurable sensations of the dishes.
The dishes signed by Chef Paolo Gramaglia are a continuous voyage of discovery: from the reinterpretation of traditional recipes of the Campania region, to the reworking of ancient recipes from the Domus Pompeiana, combined with the excellence of European cuisine and flavours from overseas.
