Chef Paolo Pelosi
From the beginning of his career, which started in Prato, Italy, with stints as commis at Restaurant Pirana, an establishment that was awarded one Michelin star, Chef Paolo seemed destined to work at Michelin-starred restaurants. He spent several years in various kitchens at well-known Tuscan restaurants in many locations – from Florence and Fiesole to Prato. Here, Chef Paolo delved into Tuscany’s cuisine, which is clean and soothingly simple.
The high points of Chef Paolo’s culinary journey include being sous chef at Restaurant Onice, an eatery that is known for its Tuscan menu which is influenced by Asian flavour. Andrea Accordi, the restaurant's head chef, has an impressive international reputation and has worked at other Michelin-starred restaurants. Chef Paolo’s next venture was at Restaurant Ora D’Aria, an establishment in Florence that received one Michelin star.