excellence partner
Creative haute cuisine, Aosta Valley passion. A gastronomic and entrepreneurial project dedicated to haute cuisine and the world of pastry.
Paolo Griffa is a chef and pastry chef from Piedmont, born in 1991, trained in some of the most prestigious establishments in international gastronomy, including Combal.Zero in Italy, Chateaubriand in France, and Studio in Denmark. After his experience as a young sous-chef at Piccolo Lago by Marco Sacco, in 2015 he won the San Pellegrino Young Chef Award for Italy.
In 2016 he joined the brigade of Serge Vieira, a two-Michelin-star restaurant, and in 2017 he participated in the Italian selection for the Bocuse d’Or. That same year he became Executive Chef of the Grand Hotel Royal e Golf in Courmayeur and chef of Petit Royal, where in 2019 he earned his first Michelin star and published the volume “Petit Royal,” a monograph dedicated to stories, techniques, and recipes.
In 2021 he launched the Easter Bomb, a creative haute pâtisserie piece, and was included by Forbes among the 100 most influential Italians Under 30 in Italy. In 2022 he received 4 Cappelli from the L’Espresso Guide and passed the selections to enter, as Pastry Chef, AMPI – Accademia Maestri Pasticceri Italiani.
Also in 2022 he launched the entrepreneurial project Paolo Griffa al Caffè Nazionale in Aosta, moving the Michelin-starred restaurant Petit Royal to a historic venue that combines haute cuisine, technology, and pastry culture. In November of the same year, Caffè Nazionale received its first Michelin star.
In 2023 Paolo Griffa and Titti Traina received from the Gambero Rosso Guide the awards for “Bar d’Italia” and “Pastry Chef of the Year.” In 2024 Caffè Nazionale confirmed for the third year the Tre Chicchi e Tre Tazzine award from the Bar d’Italia 2025 Guide, while Griffa published “Dessert al Ristorante” with Italian Gourmet and signed with Titti Traina an exclusive line of viennoiseries and single portions for Skyway Monte Bianco.
Today Paolo Griffa continues to distinguish himself through a gastronomic vision that combines haute cuisine, pastry, aesthetic research, and innovation, contributing to writing a new chapter in quality dining and pastry in the Aosta Valley.
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Whistleblowing is a fundamental corporate compliance tool
Whistleblowing is a fundamental corporate compliance tool through which employees or third parties (for example, a supplier or customer) of a company can report, in a confidential and protected manner, any violations of the corporate code of ethics identified during their activities.
Lesepidado Srl has established a channel for receiving reports through a dedicated channel on the open-source GlobaLeaks platform, accessible by clicking the following button:
The reported data will be processed in accordance with the privacy policy provided here AND IN COMPLIANCE WITH THE WHISTLEBLOWER PROTECTION PROCEDURES.
Individuals are requested NOT to send commercial communications or resumes through this channel.
ALL DATA THAT DO NOT FALL WITHIN THE REPORTS PROVIDED FOR BY LEGISLATIVE DECREE 24/2023 WILL BE IMMEDIATELY DESTROYED AND NO PROCESSING WILL BE CARRIED OUT. No operator answers the phone number indicated.
