Chef Paolo Sari
RELAIS & CHATEAUX MONTE CARLO BEACH HOTEL
1 MICHELIN STAR
Born in Treviso, Veneto, Sari won his first cooking competition at the age of nine. He began his professional career studying at IPSSAR Giuseppe Maffioli; the very same institute where he earned a degree in Hotel Management. Paolo then traveled to London to become an apprentice to some of the world’s top chefs, and later secured high-level positions with several important hotel chains such as the Four Seasons, Peninsula and Dorchester Group.
With vast restaurant experience and a facility for languages, having mastered English, Spanish and French, in addition to his native Italian, Chef Sari has worked in such culinary hotspots as New York, Hollywood, Lausanne, Moscow, Tokyo, Osaka, Seoul, Beijing and Kuala Lumpur.
In 2007, Sari returned to Italy to open “The Chedi Milan” and was voted Chef of the Year by L’Espresso’s guide “I Ristoranti d’Italia.” Stints as Executive Chef in Sardinia at Chia Laguna Resort and Venice at San Clemente Palace guided Paolo in refining his skills, paying particular attention to various culinary and cultural influences as it relates to traditional Italian cuisine.
Currently the Executive Chef at Monte-Carlo Beach Hotel, Sari feels “a menu is like a wholehearted journey to a land of flavors: sitting down at the table for a meal should never be thought of as a burden, but as an opportunity to partake in the pleasures of choosing, tasting and mixing foods.”
In a unique twist to arte italia’s popular culinary program and in honor of the current exhibition: Italian Americans at Bat; From Sand Lots to the Major Leagues, visiting Chef Paolo Sari created a culinary tribute to three outstanding Italian American baseball players by preparing three distinct regional menus that reflect the culinary traditions of their hometowns—Joe DiMaggio (Sicilia), Tony Lazzeri (Toscana), and Frank Crosetti (Lombardia). Recognizing the historical importance Italian families placed on food, family, and hard work, it was a special opportunity to merge both elements of arte italia’s mission—culinary and art.