Paolo BOSCARO

Paolo Boscaro, the Franco-Italian chef who has taken charge of the kitchens at the luxurious Royal Champagne in Épernay, is the proud winner of the Cuisine de la Mer, des Lacs et des Rivières Grand Est 2023 trophy.

Presentation

Born in London in 1985 to a Norman mother and an Italian father, Paolo Boscaro was immersed in the restaurant business from an early age. "My father ran a restaurant where he served cuisine that today would be described as bourgeois. At a very young age, I observed him and sometimes helped him, but above all I was passionate about drawing."

At the age of 7, Paolo crossed the Channel with his parents to settle in Paris. When they split up, his father moved to Saint-Tropez as a private chef. "In middle school, I was an average student. I liked going out with friends. In the end, I flunked out of the drawing schools I was applying to."

During his school vacations, the young man joined his father in Saint-Tropez. "He worked for some billionaires who regularly organized sumptuous parties. I was fascinated by this world, without being envious of it, but I found this life pleasant." Paolo Boscaro therefore decided to enter the Jean Drouant hotel school in Paris and spent a month and a half interning with Jean-Louis Nomicos at Lasserre, with Arnaud Donckele as sous-chef. "It was a shock, six weeks that were extremely difficult for me physically. I'd go back a few months later, after I'd started working out!"

Stints at Le Carré des Feuillants and then, for three years, at Le Grand Véfour, led to Paolo Boscaro's entry into Le Meurice, alongside Yannick Alléno. " He then joined Kei Kobayashi, a restaurant with a small team, where the chef agreed to teach him everything he knew. "Paolo Boscaro obtained his first position as chef at L'Escargot 1903 in Puteaux, where he stayed for a year, before joining Anne-Sophie Pic's restaurant in Lausanne. Here, the chef heads up a large team.

After a short stint in Cognac, at the superb Hôtel Chais Monnet, Paolo Boscaro succeeded Jean-Denis Rieubland at the helm of the luxurious Royal Champagne, where he made a very promising debut. his promising debut was immediately rewarded with 3 toques and the Cuisine de la Mer, des Lacs et des Rivières Grand Est 2023 trophy.

F. T.

Biography & Awards

1985 Naissance à Londres

2001 Premier stage chez Lasserre, à Paris

2013 Chez Kei Kobayashi, à Paris

2015 Chef de L’Escargot 1903, à Puteaux

2016 Chef exécutif du restaurant Anne-Sophie Pic – Beau-Rivage Palace, à Lausanne

2023 Trophée Cuisine de la Mer, des Lacs et des Rivières

2023 Chef du Royal Champagne, à Épernay