Paolo Salvati
Live-in private chef · UHNW households ·
Tuscan roots · Longevity focused
From the land
Paolo Salvati is a private chef whose cooking is rooted in the land and coast of Tuscany. Slow fire, seasonal rhythms, ingredients chosen with intention.
He brings together a deep fluency in French haute cuisine and a genuine expertise in longevity and functional nutrition, without sacrificing pleasure or elegance.
He relocates to the household — wherever it is in the world. Equally at ease with daily family meals and formal private entertaining, he integrates into the rhythm of the house without friction.
The best cuisine is the one that disappears into the rhythm of a life well-lived.
What Paolo brings to a household.
01
Tuscan roots. Ancient grains, cold-pressed oils, wood fire. A cuisine shaped by land, season and 3,000 years of continuous culture.
02
Longevity & functional nutrition. Tailored menus designed around anti-inflammatory protocols, gut health, cognitive performance and metabolic balance.
03
Formal entertaining. Trained in French haute cuisine and experienced directing multi-course private dinners — fully autonomous from sourcing to service.
04
World cuisine fluency. Fluent beyond his Italian and French roots — Middle Eastern, Central American, Southeast Asian. He adapts to any table with respect, not approximation.
05
Ingredient sourcing & provenance. A direct network of small Italian producers when it makes sense, combined with the passion to source exceptional local ingredients wherever the household is based.
Chef's background
Paolo completed professional programmes at Institut Lyfe (formerly Institut Paul Bocuse) and built his practice across restaurant kitchens in Malaga, Dublin, Aix-les-Bains and Lyon — before founding his own catering and private chef company in France, where he cooked for over 6,000 guests, directed dozens of weddings of up to 250 guests, and served institutional clients including the Italian Consulate.
Work experiences
Lyon, France
2022-ongoing (a partner chef is now in charge)
Founder - Chef Paolo Salvati
Sole operator of his catering company serving 2 to 600 guests across corporate and private events — weddings, birthdays, corporate cocktails, executive lunches
Cuisine: refined Italian-French fusion gastronomic and traditional Italian cooking, adapted to each client's preferences
Cooked for major culinary events including Sirha Lyon, brands (Marcato, Arrital, Panerai) and institutionals
Lyon, France
2020-2022
Chef de Partie -
Restaurant Gastronomique Christian Tetedoie ★
Worked with Michelin-starred brigade under Chef Christian Têtedoie, one of Lyon's most recognised gastronomic restaurants
Two original dishes integrated into the restaurant's menu following chef consultation
Trained kitchen team on Italian preparation techniques
Chef de Partie -
Mama Shelter
Managed cold section in a high-volume kitchen of a trendy hotel
Supervised a team of commis and demi-chefs de partie
Aix-les-Bains, France
2020-2022
Second Chef -
A Modo Mio
Semi-gastronomic italian restaurant — full autonomy across all preparation stages
Rapid progression under a senior chef with 20+ years experience: techniques, speed, execution quality, stock and order management
Malaga, Spain
2018-2020
Chef -
Little Italy
Sous-Chef -
U-Siciliano
Dublin, Ireland
2017
Front-of-house -
Bellagio Restaurant
Montalto di Castro, Italy
Comfortable at sea — 11 summer seasons as open-water lifeguard.
Trainings
Italian Chef Academy, Rome, Italy
2026-ongoing
Longevity Food Ambassador
Private Pastry Training, Lyon, France
2025
French Pastry private training with Chef Mickaël Iachini (Pastry Chef of Ombellule - one Michelin star ★). Light, balanced and low-sugar pastry with seasonal ingredients.
Institut Lyfe (formerly Paul Bocuse), Lyon, France
2023 & 2024
4 professional programmes: Catering · Sauces · Fish · Seasonal Cuisine
Unavia, Murcia, Spain
2019
New technics and culinary trends
Spain, France
2018 & 2023
HACCP Food safety certification
University La Sapienza, Rome, Italy
2015
Masters Degree Safety, security & hygiene Engineer
Mobility & Documents
Language
English
Fluent
French
Fluent
Italian
Native
Spanish
Conversational
Search Criteria
Paolo is available for a long-term position from May 2026 — with a principal who values good food, genuine discretion and a health-conscious approach.
He adapts completely to the household and is available solo, or as a couple placement with his partner Kelly (PA and Lifestyle Manager).
Household
Paolo works well with families, couples, or individuals — any lifestyle, any pace. He is equally at ease with relaxed everyday cooking and formal private entertaining. An interest in good ingredients and honest cooking is enough of a common ground.
Health-conscious preferences are always welcome.
Lifestyle & Logistics
Seasonal or travelling position, preferably several residences per year. Open to the Riviera, Switzerland, Italy, the GCC or a fully nomadic schedule.
Invoicing from a UAE entity is available.
Chef Role
Paolo takes full responsibility for daily family meals, including children, staff meals, private entertaining and larger events — with complete operational autonomy on sourcing, suppliers and budget.
He has a strong palate and genuine curiosity for world cuisines, and adapts naturally to any preference or occasion. He works with full autonomy and integrates easily into existing household structures.
Couple placement opportunity
Kelly, Paolo's partner, is available as PA and Lifestyle Manager if there is an opportunity for a joint placement. Entrepreneur by nature, she has a background in hospitality and operations and knows how to get things done — sourcing, logistics, digital, problem-solving.
Fluent in Italian, French and English, with a strong sensibility for wellness and lifestyle.
Available from May, 2026.
For placement enquiries or an initial conversation.