Paolo Casanova

Chef Paolo Casanova's culinary philosophy is rooted in a profound veneration for the authenticity and purity of ingredients, stemming from his upbringing in Italy's Belluno region and its rich culinary traditions. This respect for raw materials is coupled with an open-minded approach to cooking, an influence he attributes to his time at Massimo Bottura's Osteria Francescana, which showed him "another way of cooking" that still shapes his choices today. His dishes are crafted to be a soulful experience, where discipline meets innovation, ensuring each morsel reflects an unwavering commitment to pristine produce while always retaining a 'piece of home' from his Italian heritage. A deep connection to nature and a strong commitment to sustainability define his core ethos. Casanova respects the rhythm of nature, using its cycles as a continuous source of inspiration. His team actively forages for wild herbs, fruits, roots, and flowers—having cataloged over 84 types—which are integrated into seasonal dishes. While his heart belongs to local produce, he broadens his research horizons to include global flavors, creating a "gastronomic odyssey" for his guests. This dedication earned him the Gault & Millau "Green Chef of the Year" award in 2023, affirming his identity as a "green chef through and through" who brings the Engadin landscape onto the plate. At Colani, Casanova embraces a holistic vision that extends beyond ingredients to the harmonious collaboration of his team, which he likens to a "real orchestra." He blends Italian tradition with modern techniques, aiming to create less fatty and sugary dishes while preserving essential flavors. Seasonality dictates his menu, with foraging expeditions informing daily creations, and techniques like fermentation allowing the use of harvested products throughout the winter. This meticulous approach ensures an 'all-round' taste experience, transforming seasonal ingredients into culinary narratives of the Engadine with creativity and passion. Chef Paolo Casanova approaches cooking with the soul of an artist, staging food like an art piece where each dish tells a story. His technical mastery is evident in a sophisticated repertoire that includes fermenting, spherifying, baking, harvesting, distilling (using a rotavapor for gin and botanicals), and concentrating vegetables (with an Ocoo). This innovative use of technology allows him to achieve new, lighter consistencies while reducing unnecessary fats and sugars, a modern reinterpretation of traditional Italian cuisine. His artistic expression is reflected in his plating and dish naming, with creations bearing titles like «Herz in der Hand» (Heart in Hand) or «Hirsch und Flechte» (Deer and Lichen). Casanova is known for balancing strong flavors, such as the judicious use of peperoncino in fish dishes or cocktails, and expertly counteracting the natural bitterness of wild herbs—like dandelion—with sugar in a cotton candy dessert or by transforming them into chutneys. He also designs his menus as interactive 'board games,' inviting guests to partake in a playful culinary journey that defies expectations, offering surprises like fermented asparagus in August or a savory Tiramisotto. Legendary signature dishes include the iconic "Linguina with garlic, oil and chilli pepper with red prawns," a cherished staple adored by a diverse clientele. His "deer fillet in a salt and hay crust," born from a playful challenge, has become a long-standing must-have. Other notable creations are the evocative "Hirsch-Croqueta mit Pilzen auf einem Knochen," which artistically represents the cycle of nature; the "Wald-Minestrone" featuring a dissolving sphere of wild garlic and moss; the patriotic dessert "Swiss Kiss" with chocolate and Appenzeller liqueur; and "Cuore in mano," a lamb heart dish incorporating Koji-fermented risotto in a hand-shaped form. His cuisine consistently fuses local Engadin delicacies with global wonders, creating an unparalleled gastronomic odyssey.

Career

• Capo chef at Colani restaurant, Madulain
• Head Chef at Armani Cafe, Munich
• Head Chef and consultant at Mazzini nº20
• Head Chef at Alghalia
• Head Chef at Dopolavoro Bicocca, Milano
• Head Chef at Pescheria da Claudio, Milano
• Head chef at Lotvs club and Restaurant, Milano
• Head chef for the catering of Venice movie festival 2009 at Nikki Beach Hotels & Resorts Venice movie festival 2009, Venezia
• Head Chef for the Start-up at Phi Beach Restaurant and Osteria sul mare, Porto Cervo
• Chef de cuisine at Terrazza di Via Palestro, Milano
• Chef de partie specialized in fresh pasta at Tre Corone Restaurant by Giovanni Rana, Verona
• Chef de partie at Grand Hotel Villa Feltrinelli, Gargnano del Garda
• Chef de partie at Osteria La Francescana, Modena
• Chef de partie at CastelBrando, Treviso
• Chef de partie at Asolo Golf Club, Asolo

Mentored by Massimo Bottura.