Chef Paolo Laboa
RISTORANTE DA GIACOMO
Chef Paolo Laboa has worked at a number of popular restaurants near his home in Genoa, Liguria, which earned him the 1st Young Italian Chef Award in Genoa and Milan, besting participants from throughout Italy. Chef Laboa is well known for his influence at Giacomo Ristorante, where he blended traditional Ligurian flavors – pesto, pecorino, bottarga and ciuppin (cioppino) – with contemporary flare.
In 2008, Chef Laboa mentored a 25 year old Korean-American chef on his Genovese mother's pesto recipe. The pair went on to win the Pesto World Championship in Genoa from a field of more than 100 chefs. Seven essential ingredients – basil, pine nuts, olive oil, sea salt, parmesan, pecorino and garlic – were perfectly balanced with mortar and pestle (no food processor) to win over the judges.