Paolo Rota

Chef Paolo Rota's culinary philosophy is intrinsically tied to the revered legacy of Da Vittorio, a tradition he both upholds and artfully evolves. He describes his approach as a "Küche der Substanz," embodying the generous spirit of Italian cuisine where guests always find "much to eat." This foundation of abundance and authentic Italian tradition serves as his guiding principle. Rota firmly believes that genuine innovation is impossible without a profound understanding of one's heritage, stating, "Man kann nicht innovativ und visionär sein, wenn man die eigene Tradition nicht kennt." He views Italian cuisine's UNESCO World Heritage status as a testament to the importance of preserving this rich culinary tradition while simultaneously fostering its creative development. His ultimate goal is to strike a delicate balance between honoring the Da Vittorio family's established canon and infusing it with his distinct personal touch. Ingredient sourcing is paramount to Rota's dedication to quality. He places a strong emphasis on fresh, non-farmed seafood, meticulously imported from Italy, including prized lobsters, scampi, wild turbot, amberjack, sea bass, and baby squid, a detail he notes customers immediately perceive. Complementing these marine treasures, he sources meat and vegetables locally from Switzerland, with plans to further integrate regional products such as dairy, veal, and game into his menus. Seasonal variations are crucial, particularly the inclusion of black truffles from Umbria and Tuscany, and premium white truffles from Alba, for which the Cerea family maintains direct access to the best quality. Rota's overarching vision is one of dynamic adaptation within a framework of excellence. He is accorded significant creative freedom by the Cerea family, allowing him to refresh the menu two to three times per season to incorporate new ideas and reinterpret iconic dishes, especially around truffle seasons. This constant evolution ensures a blend of familiar comfort and delightful novelty for guests. He embraces the pressure associated with Michelin-starred dining, viewing it not as a burden but as a powerful motivator to continuously strive for perfection. As the creative head for Da Vittorio's global outposts (St. Moritz, Shanghai, Brusaporto), he collaborates closely with his team and other family chefs to ensure that every dish meets the exacting standards of the brand, creating an experience that is both sophisticated and warmly welcoming. Chef Rota’s approach is a masterful blend of tradition and innovation, focusing on lightening and modernizing classic recipes while preserving their essence. Technically, he excels at precise cooking, such as frying scampi for a mere ten seconds to achieve optimal texture, and ingeniously manipulating ingredients to create diverse consistencies within a single dish, exemplified by his modified brasato featuring various onion preparations. He often describes his complex methods as "easy," highlighting a deceptively simple yet highly refined execution. His plating and flavor philosophy center on elegant seafood dishes, emphasizing a perfect balance of sweetness, acidity, and bitterness, as demonstrated in his refined Scampo preparation. Rota infuses his creations with playful and evocative names that often pay homage to local geography or personal experiences, such as "Il lago ghiacciato" (The Frozen Lake) or "Kyoto, Zuppa di Aqua e Olio," reflecting his travels. Visual appeal is paramount, often incorporating stylish tableware and creative presentations, like the turbot dish shaped with the iconic St. Moritz sun logo, adding a theatrical flair to the dining experience. His legendary signature dishes include: * **Paccheri alla Vittorio**: The "saint patron" dish, a legendary pasta specialty prepared tableside with a rich, creamy sauce made from San Marzano, Oxheart, and Datterini tomatoes, butter, and Parmesan. * **L'uovo a l'uovo**: Rota's personal iconic creation, an intricate scramble incorporating quail eggs, salmon roe, and caviar, crowned with a lightly smoked potato foam. * **Il Nuovo Scampo alla Vittorio**: A modernized rendition of Papa Vittorio's classic pan-fried scampo, featuring a large Sicilian scampo lightly breaded and flash-fried on one side, leaving the other raw and succulent, balanced with carrot juice, lemon, and a small salad. * **Bourguignonne di guancetta di vitello**: A contemporary adaptation of Vittorio Cerea's braised veal cheek, retaining traditional flavors while introducing innovative onion textures, including mustard onion purée, seaweed-infused onion, and burnt onion powder. * **Turbot "Sonne von St. Moritz"**: Turbot baked in mountain hay and sea algae, elegantly encased within a pastry lid shaped like the iconic St. Moritz sun logo, served with a hay-infused sauce. * **Kyoto, Zuppa di Aqua e Olio**: A refreshing soup inspired by his Japanese travels, featuring scallops, fresh plums, pickled onions, and arugula oil, adorned with delicate, mini lotus-like leaves.

Career

• Chef (prior to St. Moritz) at Da Vittorio (flagship), Brusaporto
• Executive Chef at Da Vittorio - St. Moritz, Sankt Moritz