My name is Paolo Balbinot and I am an experienced Chef with a passion and desire to cook. I am originally from Veneto, a region in the North East of Italy, and I have decided to undertake a professional adventure abroad to enhance my skills. When people ask me if I am Italian, I answer I am Venetian, because I do not like being stereotyped in models that do not belong to me. I come from a land and family where values and virtues come first of all.
I left my home, a land of history, culture, and art, with a culinary tradition to relocate, and have been based in the beautiful country of Scotland for the last three years, where I have gained fantastic experiences.
My work is based on an intense research for perfection that develops between all the senses, involving body and mind. My mission is to transport my soul to an emotion on the table, in a scent that is able to bring back memories to stop time for even a second. Having the chance to tell a story to the table guest using all their senses makes my role as a chef a unique mission. Thinking local, seasonal, and traceable is my favourite base, and I firmly believe that we cannot forget the importance of simplicity in a dish.
Imagination is what unites food to other desires, a practice of life that has been repeated uninterruptedly for centuries. Knowledge is my key to find the emotion to get in the kitchen every day to learn new skills, with the same enthusiasm as day one, and imagination is my tool to excel as a Chef.
What is my inspiration? To be honest there are many, but first of all my family. Instincts intertwined with sacrifices of extreme gestures of love throughout my family have given me the passion I have today. My role models are two great women, my grandmother Maria, and my mother Luciana. The scents in my house growing up are those memories that make me thrive, the smell of morning coffee with the old dry bread at my grandparents' house, the taste of raw dough stolen while my mother was kneading. My kitchen is made of gestures, handed down from generation to generation, stolen, observed, smelled, and tasted.
I look forward to taking more adventures and gaining experiences throughout my career, bringing with me my passion, desire, and knowledge.