Paolo Lavezzini

Four Seasons Tenure

• Since 2018
• First Four Seasons Assignment: Executive Chef, Four Seasons Hotel São Paulo (formerly a Four Seasons hotel)
  

Employment History

• Four Seasons Hotel São Paulo (formerly a Four Seasons hotel); Fasano Hotel, Rio de Janeiro; Enoteca Pinchiorri, Florence; Restaurant Alain Ducasse, Hotel Plaza Athénée, Paris; Le Royal Monceau, Paris; Byron Hotel, Forte dei Marmi, Italy

Birthplace

• Salsomaggiore Terme, Italy

Education

• Diploma in Hotel Service, Istituto Alberghiero di Marina di Massa, Tuscany, Italy

Languages Spoken

• Italian, English, French, Portuguese

“I have always been fascinated by this property,” says Paolo Lavezzini, reflecting on his role as Executive Chef at Four Seasons Hotel Firenze, where he oversees the culinary direction and leads a team working across five different outlets, including the Michelin‑starred Il Palagio. “What is Four Seasons Hotel Firenze to me? A tremendous dream – one that inspires me to work tirelessly to create even more unique experiences for our guests.”

Over time, Chef Lavezzini has developed and refined a gastronomic philosophy rooted in authenticity: genuine, traditional ingredients, prepared with simplicity yet presented through a contemporary lens. “Everything starts from one or two ingredients. Then it’s about finding that unique combination that unites their flavours and textures perfectly,” he explains.

Under his guidance, the atmosphere at Il Palagio has been renewed to offer an even more intimate and refined dining experience. Among the thoughtful touches introduced is a seasonal bread ritual: a whole loaf brought to the table, to be shared just like in Italian family traditions during festive gatherings. Flavour, atmosphere, and refined presentations are only part of the story. “The real added value is the story behind each ingredient, and our servers share this narrative with guests, along with the importance of Tuscan cuisine.”

A further milestone in his culinary journey is Onde, opened in 2024 inside the restored Palazzo del Nero. The restaurant draws inspiration from his deep connection to Versilia and the traditions of the Tyrrhenian coast, bringing to Florence a fresh interpretation of Tuscan seaside cuisine. Conceived as a contemporary seafood osteria, Onde blends Mediterranean elegance with an informal, lively atmosphere and a menu designed to be shared.

Chef Lavezzini considers himself fortunate to work with a “wonderful” culinary team, dedicated each day across the Hotel’s five outlets as well as in-room dining. Though demanding when needed, he remains authentic and approachable, aiming to build genuine connections. “Leading such talented professionals is a privilege—they know their craft, the guests, the market.”

Originally from Salsomaggiore Terme in Emilia, when asked how he chose to become a chef, Lavezzini smiles: “I know it sounds like a cliché, but I can’t deny the influence of my grandmother, who raised me. I would wake up to the smell of ragù, pots simmering, and windows fogged with steam.” Encouraged by his father, a football coach, he briefly pursued a football career, but cooking remained his true passion. He later earned a place at a prestigious hospitality school in Tuscany, which set him on his path toward Michelin‑starred kitchens, before shifting to hotel restaurants.

After working along the Tuscan coast and then in Paris, he returned to Florence to work closely with Riccardo Monco, executive chef of the three‑Michelin‑starred Enoteca Pinchiorri. During those years, Lavezzini witnessed the opening of Four Seasons Hotel Firenze in 2008, brought to life inside a 15th‑century palazzo—an event that strengthened his dream of joining the company. The dream began years earlier, during his time in France: “Every morning I walked past Four Seasons Hotel George V, Paris, telling myself, ‘One day, you will work for them.’”

He fulfilled that vision in 2018 when, after a long experience at the Hotel Fasano in Rio de Janeiro, he was appointed Executive Chef of the former Four Seasons São Paulo. There, he deepened his commitment to sustainability—an essential focus across all Four Seasons properties—and continues to champion it in Florence by minimising waste and honouring his ingredients.

Looking ahead, Chef Lavezzini is proud and excited to shape a “new chapter” for the Hotel’s culinary identity, through small yet meaningful evolutions. “We joke about calling this Four Seasons Firenze 2.0,” he says, “but our guests are our most important judges, and our goal is always to inspire them to come back.”