Simone ZANONI
Chef : 1 restaurant At the George V or in his Paris boutique, Italian chef Simone Zanoni revisits Mediterranean recipes with brio. Find out more about his biography and his future pasta project.
Born in Salò, Italy, Simone Zanoni took up cooking as a child: "Coming from a modest family, if you wanted to eat well, the only way was to grow your own food. "He studied at the Istituto Alberghiero, Idro's hotel school, while working from the age of fifteen in a brigade on Lake Garda.
In 1996, he flew to London to perfect his English. There, he worked in the trattoria Le Mediterraneo, then at Le Cochonnet, a wine bar serving Italian-French cuisine. After a year, he added evening classes at Le Cordon Bleu to his day job.
The Gordon Ramsay years
In 1998, he spotted an advert for a commis position at Aubergine, Gordon Ramsay's London restaurant. Demoted to dishwasher, he climbed the ladder to the position of "rotating" sous-chef in several of the group's restaurants: Amarylis, Petrus and Claridge's.
After a spell in Italy, he returned to London to head up the kitchens at Gordon Ramsay's London restaurant. He was 27 at the time. Sixteen hours' work a day, four hours' sleep... " It was a hellish rhythm. After four years, I told Gordon I couldn't go on like that. "Gordon then entrusted him with the management of Gordon Ramsay's restaurant at the Trianon Palace in Versailles. He remained there for seven years, while also designing the menu for the kosher gastronomic restaurant Le Rafaël, in Paris.
Chef at Le George
In 2016, a headhunter informed him of an opening at Le George. " I had an appointment with the manager José Silva, and I was thrilled with the person. Since then, Simone Zanoni has been offering Italian cuisine in line with his commitment to reasoned gastronomy and a responsible approach.
Her future project? To democratize high-quality pasta at low prices in a fast&good version. In the meantime, his products can be found at Casa Zanoni, a delicatessen boutique in the 11th arrondissement of Paris.
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