Both borned and raised in Italy, Paolo Lavezzini and Riccardo Monco, meet themselves again to deliver an unforgettable culinary experience at Neto D'Italia, at Four Seasons in Sao Paulo. They have once achieved three Michelin stars when they co-worked at Enoteca Pinchiorri in Florence. Come and meet these two eminences of the Italian cuisne and allow you to travel to the land of taste.
Executive Chef at Four Seasons Hotel and Residences São Paulo at Nações Unidas, was inspired to a culinary career by his grandmother – “just like every Italian chef,” he jokes. Growing up in the gastronomically rich Emilia Romagna region of Italy, his passions were evenly divided between the kitchen and the football field. Lavezzini secured a slot at a prestigious hotel school in Tuscany where a “wonderful teacher” enlightened him that Michelin-starred restaurants are the way to make it big in gastronomy. So off Lavezzini went, focusing on hotel restaurants because, he believes, “they’re the future of gastronomy. Hotels have something more than just gastronomy to sell.” After working in Tuscany and Paris he returned to Florence where, working side-by-side with Chef Riccardo Monco, he was part of a team that was awarded three Michelin stars. Monco remains an inspiration and a friend, he says. “One of my best. He helped me by showing me that if there is a problem in your career or your life, you can change it.” There was one more stop on Lavezzini’s road to Sao Paulo: A six-year turn as executive chef at a luxury hotel overlooking the ocean in Rio de Janeiro. The experience, he recalls, “allowed me to grow up in Brazil and make good gastronomy for the VIP travellers who are drawn to this country.” Now thrilled to be in on the ground floor of the newest luxury hotel experience in Sao Paulo, Lavezzini is as busy as can be and excited at the possibilities of his future with Four Seasons. Meanwhile, outside of the kitchen, he has eyes for only one thing. “I’m a family man now,” he says, smiling as he describes life with his wife Eleonora and their adorable daughter Laura. “When I’m not working, it’s all family. One hour with my little girl is incredible.”
Executive Chef at Enoteca Pinchiorri in Florence, he was born in Milan in 1972. After completing his studies at the Hotel School "Carlo Porta", he trained at "La Locanda dell'Angelo" by chef Angelo Paracucchi, then in the restaurant "Joia" with vegetarian chef Pietro Leemann and finally to the "Lucas Carton" in Paris, with chef Alain Senderens. Arriving to Enoteca Pinchiorri in 1993, the legendary Italian restaurant couple -Giorgio Pinchiorri and Annie Féolde- chose him and Italo Bassi and gave them one goal: excellence. His collaboration gives rise to a current cuisine open to the world, with strong Italian roots and yet very innovative, imaginative and at the same time very technical. Since 2015 he has become the Executive Chef of a kitchen team of 20 elements. "I create, and taste, with all my senses. The eye also demands its portion." he claims.