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I’m Paolo Secci, the Chef of the restaurant.
I have Sardinian roots but from twenty-five years I have been adopted by the Tuscan capital, where after studyning architecture and then I devoted myself completely to cooking, my true vocation since childhood: I forced my aunt Anna to reveal the secrets of her ravioli, of  which I was particularly fond.

That thirst for recipes, new techniques and culinary methodologies has never abandoned me and, in many years around Italy and around the world, has allowed me to gather a very complete and varied knowledge of ingredients and raw materials which inspire my work.

My cuisine is based on the constant search for fresh and genuine flavors, on the careful choice of raw materials of absolute excellence that I love to select with ethical criteria, and on the balance between simplicity and extreme refinement of the dishes.

The perfect mix of innovation and tradition is the best way to surprise the senses, and to ensure a sublime culinary experience, without unsustainable culinary extravagances or necessarily eccentric combinations.

I have been chef of the Golden View from about two years even though I had the opportunity to work in the restaurant since its birth. In this new role it was possible for me to realize my idea of cooking with maximum autonomy, above all thanks to the synergistic collaboration with all the staff and the constant trust of the Grasso family.