When ready, Paolo headed for culinary school or “Istituto Culinario” where he would have the opportunity to intern, if you will, in local restaurants, working under the tutelage of skilled chefs where he could learn different techniques and a variety of regional fare.

At the age of 18, upon graduating and earning his culinary degree, Paolo served 1 year in the military as a chef in the NATO.

Paolo then decided to explore his way North where his eagerness to learn and live the “chef” life grew.