Giuliano SPERANDIO

Chef : 2 restaurants Long a loyal collaborator of Christophe Pelé, Giuliano Sperandio will become head chef of Le Taillevent, the legendary restaurant in Paris's 8th arrondissement, in 2021.

Presentation

A gourmet by nature, Giuliano Sperandio attended the hotel school in Alassio, Italy. It was there that he discovered his passion. From 1996 onwards, after some experience as a dishwasher, the young commis sharpened his knives on the Italian Riviera. Particularly motivated to climb the ladder, he won the AEHT (European Association of Hotel and Tourism Schools) prize in Luxembourg in 1999: a key that opened the doors to the Société des bains de mer de Monaco, and more specifically those of Monte-Carlo Beach.

To learn English, which he found indispensable, he flew to New York, where he spent a final season in the kitchen of the San Domenico. "But my real professional life began in 2004, in Greece. For two years, he trained in Japanese cuisine at Nobu, on the island of Mykonos.

In 2006, Giuliano Sperandio moved to Paris. "French gastronomy has always appealed to me." After a stint with Pierre Gagnaire at the Hôtel Balzac, he helped create La Bigarrade, where he assisted Christophe Pelé from 2007 to 2011, when the establishment closed. "I needed to take a break and find myself. So I returned to Imperia to manage a beach restaurant. "

In 2015, Christophe Pelé called him back to help open the restaurant at the Clarence Hotel. Then, in 2021, he took on a major new challenge, taking over the reins of the kitchens at the prestigious Taillevent: "I champion a gourmet cuisine, rich and rounded, which I describe as philo-classical." The Italian chef appropriates the codes of French cuisine, "but there's also soy sauce and sake in my cooking. I also concoct risottos and ravioli, but in my own way." Gault&Millau, for whom "the myth remains intact", awarded him a 16/20 rating.

B. G.