Interview with Chef Paolo Monti
Chef Paolo Monti has spent his career perfecting the art of Italian cuisine. From the bustling kitchens of Italy to teaching aspiring chefs worldwide, his passion for food knows no boundaries. Today, he stands as a respected chef, teacher, and author, sharing his expertise with anyone eager to learn.
First, Chef Monti’s journey began in Italy, where he honed his skills in authentic Italian cooking. He mastered traditional techniques while exploring modern approaches, blending the old with the new. His dedication to flavor and detail set him apart early in his career.
Next, his love for teaching led him to create cooking classes that inspire both beginners and professionals. Through hands-on lessons, Chef Monti helps students uncover the secrets of Italian cuisine. From handmade pasta to perfectly balanced sauces, his classes bring the heart of Italy to the table.
Additionally, Chef Monti shares his knowledge through his cookbooks and recipes. He believes cooking should be approachable, enjoyable, and creative. By breaking down complex techniques, he empowers home cooks to recreate restaurant-quality dishes in their kitchens.
In this interview, Chef Monti talks about his culinary journey, teaching philosophy, and favorite dishes. Get ready to be inspired by his wisdom and passion for Italian cooking.
Chef Paolo comes to us from Pistoia, Italy and has been in the restaurant business for more than 25 years. He has worked in Italy, Germany, England, Greece, Oman, Bahrain, and the United States. Chef Paolo is currently running an Italian Gourmet Cooking School at Grand Hotel Portovenere in Liguria, Italy where you can learn the secrets of Italian cooking at a fantastic setting.
I have included his recipe Fusilli alla Mediterranea.
Did you cook growing up?
Yes
Before you turned pro, did you think that’s what you would be doing?
I have been in this business since catering college, I started teaching
cooking classes 3 years ago.
What was it that got you into cooking?
It is a very interesting and creative work.
Where were you trained?
At home in hotels and restaurants in Italy and abroad.
How difficult was your training?
It was always a pleasure
Would you do it again?
Yes
Best piece of advice you would give a home enthusiast?
Use always best, freshest ingredients, especially fresh herbs and best
extra virgin olive oil.
Best cooking tip for a novice?
Practice your creations on yourself a few times so you get experienced in preparing it in order to get a real applause from you guests
Favorite gadget?
Computer, Zester, Food processor
Funniest kitchen incident?
I asked a commis (Trainee) to get me some dry ice for the fish, and when she came through ice cubes I asked her to dry them with a towel, she did until she realized what she was doing and the whole kitchen burst out laughing! She called me a nasty name!
Favorite food to cook with?
Fish, pasta, mascarpone. fresh wild berries
Best regards and buon appetito
