Chef Paolo Laboa

Chef Laboa has worked at a number of popular restaurants near his home. He won the 1st Young italian Chef Award in Genova, First Young italian Chef Award in Liguria, and the 1st Young italian Chef Award in Milan, Italy, over participants from all of Italy.  For the most recent 5 years Chef Laboa has worked at Giacomo Ristorante in Genoa.   Chef Laboa will blend traditional Ligurian flavors – pesto, pecorino, bottarga and ciuppin (cioppino) – with contemporary blends. 

Chef Paolo Laboa mentored a 25 year old Korean-American chef on his Genovese mother’s pesto recipe.  The pair went on to win the Pesto World Championship in Genoa, Italy, in April of last year.  The seven ingredients – basil, pine nuts, olive oil, sea salt, parmesan, pecorino and garlic – were perfectly balanced with mortar and pestle (no food processor) to win over 100 other chefs in the competition. 

The culinary class schedule led by Chef Paolo Laboa:

Sunday, April 5 – 4:00 p.m. – “Focaccia di Recco”
Three types of focaccia from Recco, Italy, a quaint seaside town near Genoa.

Monday, April 6 – 4:00 p.m. – “Mandilli al Pesto”
Special handmade Mandilli pasta, shaped into delicate handkerchiefs, with the Chef’s family award-winning pesto recipe.
                                               
Tuesday, April 7 – 4:00 p.m. – “Tocco Ravioli”
Feather light ravioli filled with “Tocco”, a traditional Genovese meat filling.

Cost:
- $40 per day or $100 for all three days.
- 25% discount for seniors.
- 50% discount for students.

The E. L. Wiegand Foundation will be awarding scholarships to those demonstrating need for financial assistance.  All proceeds from the event benefit the St. Vincent’s Dining Room.

Watch a video of Chef Laboa in action here!