Born in 1991 and hailing from Piedmont, Griffa trained in some of the world’s top restaurants, including Combal Zero (Italy), Chateaubriand (France), and Studio (Denmark).
After serving as the very young sous-chef at Piccolo Lago under Marco Sacco (Verbania, Italy) from 2013 to the end of 2015, he won the Italian edition of the San Pellegrino Young Chef Award in 2015. From March 2016, he joined the brigade of Serge Vieira, holder of two Michelin stars.
On October 1, 2017, Paolo Griffa took part in the Italian selection for the Bocuse d’Or before becoming Executive Chef in December 2017 at the Grand Hotel Royal and Golf in Courmayeur, and later chef of Petit Royal. In 2019, he received his first Michelin star and published Petit Royal, a major illustrated monograph.
In 2021, he launched the Easter Bomb, a piece of creative haute pastry, and was named by Forbes among the 100 most influential Italians under 30. In 2022, he was awarded 4 “Cappelli” in the Espresso Guide and passed the selection to join, as a Pastry Chef, the prestigious AMPI (Academy of Italian Master Pastry Chefs).
Shortly afterward, Paolo Griffa was invited to the main stage of Identità Golose Milano 2022, where he presented his playful pastry creations.
At the end of August 2022, Paolo moved his Michelin-starred restaurant, Petit Royal, to Caffè Nazionale in Aosta to pursue a gastronomic and entrepreneurial project dedicated to haute cuisine and the world of pastry. At the same time, he continues his commitment to the Grand Hotel Royal and Golf in Courmayeur as Executive Chef of the Bistrot and Grand Royal, a restaurant offering traditional Italian and continental cuisine.
Al Caffè Nazionale – Aosta
Cooking Shows offer an immersive fine-dining experience, where the chef prepares the dish live on stage, blending technique and inspiration. Alta Langa accompanies the entire journey with elegance, culminating in the tasting, enhanced—upon request—with White Alba Truffle and exclusive gifts.
The experience includes:
- The dish prepared by the chef
- A glass of Alta Langa DOCG
- S.Bernardo water
- A 100g mini panettone by Galup
- Tartufo Regale, an exclusive handcrafted praline created by Michelin-starred chef Ugo Alciati, faithfully replicating the shape and color of the famous Alba truffle
The experience lasts approximately one and a half hours. To ensure quality and organization, menu changes are not available in case of allergies, intolerances, or specific dietary needs.
The Alba White Truffle is not included and, for those who wish, will be charged separately according to the daily quotation of the Truffle Market Exchange.
Children who wish to participate in the tasting must have a ticket. If they are present in the room without taking part in the tasting, this must be communicated via email to info@fieradeltartufo.org within 72 hours of the event, so that seating next to their parents can be arranged.
The event is simultaneously translated into English.
The ticket purchased online includes access to the World Market of the White Alba Truffle and to the MUDET – The Alba Truffle Museum.
