Paolo Balbinot
A Venetian Chef
a Chef in Scotland
Who I am

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.

  • Birthdate: May / 1983
  • Phone: +44 7758285237
  • E-mail:
  • Address: Glasgow, UK
My skills
Personal qualities
  • Organisation, prioritisation and time management.
  • Proven record of reliability and responsibility.
  • Excellent communication and interpersonal skills.
  • Dynamic, proactive, and creative.
Language skills
Download cv
  • Sous Chef
    May 2014 – current
    Born in The Borders (Jedburgh)

    Sous Chef of Gary Goldie

  • Sous Chef
    May 2014 – May 2014
    The Queens Hotel (Oban)

    Sous Chef of Gary Goldie

  • Head Chef
    Dec 2013 – Mar 2014
    Homaydo (Glasgow)

    Head Chef

  • Sous Chef
    Sept 2011 – Oct 2013
    Tony Macaroni (Glasgow)

    Sous Chef

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My blog
25 Jul 2014
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Nice review on 5pm

Very nice review on 5pm. Thanks to Gary and to all the team! Check it out!

1 Jun 2014
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Moving down to the Scottish Borders with Gary

Opening with Gary Goldie a new place in Jedburgh (Scottish Borders). I will keep you update with some pictures soon!! Stay tuned! Thanks for all the support! Paolo

12 May 2014
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My new adventure in Oban

So excited to start this adventure in Oban as sous chef of Gary Goldie.

4 May 2014
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My brand new knife set

Finally a new set of knife, I made to myself a nice bday gift

" Continue to feed my hunger for knowledge is my key to find the emotion to get in the kitchen every day with the same enthusiasm as the first day "