Careers & interns

Born in Bologna in 1971, Paolo first came to Tokyo in 1998 to work in La Bisboccia.
He moved to a prestigious Grand Hotel Intercontinental in Yokohama, La Vela, working for 6 years as a Chef. He then joined the Leone Marciano project to create a real Italian restaurant in Yokohama. His different types of homemade and handmade pasta is quintessential for his regional dishes.