Paolo Casagrande

When Paolo Casagrande (Susegana, Italy, 1978) first crossed paths with the legendary Martín Berasategui, sparks flew—and not just from the stove. This dynamic duo formed a culinary partnership that has since become the stuff of gastronomic legend. Under Berasategui's guidance, Casagrande honed his craft, adopting the meticulous techniques and unwavering commitment to quality that define their shared ethos. Their collaboration at Lasarte in Barcelona propelled the restaurant to the pinnacle of fine dining with three Michelin stars, a testament to their harmonious synergy and culinary brilliance.

Before becoming Berasategui's right-hand man and head chef of Lasarte, Casagrande was just a young dreamer from Susegana, a charming town in Italy's Veneto region. His love for food was cultivated in the kitchens of his homeland, where he absorbed the soul of Italian cuisine like fresh pasta soaking up a rich ragu. From there, he embarked on a journey across Europe, gaining experience in prestigious kitchens and sharpening his skills.

Casagrande’s culinary philosophy is a blend of reverence for tradition and a fearless pursuit of innovation. He believes in honoring the roots of classic recipes while infusing them with modern flair, creating dishes that are as visually stunning as they are delicious. Each plate he serves is a story—a dialogue between the past and the future, brought to life with precision and creativity.

Always Close to the Sea

Paolo Casagrande's menu at Lasarte is a celebration of his vision, with dishes that push the boundaries of flavor and presentation. Two standouts from his repertoire include Carabineros Prawns Soup with Tomato, Celery, and Green Apple: This striking dish showcases Casagrande's artistry, featuring a lotus-shaped smoked tomato as the star. The soup, crafted from the heads of carabineros, provides a rich, umami-filled base, while crisp apple and celery add refreshing counterpoints. It’s a feast for the senses and a testament to his ability to balance complexity with elegance.

Another dish that stands out is the Warm Seafood Salad with Tartar and Carpaccio of Palamós (a fishing village in Catalonia) Prawn. In this salad, the delicate flavors of Palamós prawns take center stage, complemented by Llavaneres (a village in the coastal side of the province of Barcelona) tear peas, sea urchin, and a gelatin base made from prawn coral. It’s a dish that speaks to Casagrande’s talent for weaving together diverse elements into a harmonious whole.

Paolo Casagrande’s long-standing partnership with Martín Berasategui is more than a mentor-student relationship; it’s a culinary alliance that has reshaped the fine dining landscape. Their shared passion for innovation, precision, and impeccable flavor has set a gold standard in gastronomy. Under Berasategui’s wing, Casagrande evolved from a promising chef to a visionary leader, carrying forward the legacy of excellence they built together at Lasarte. Today, while Paolo shines brightly in his own right, every dish he creates still carries the essence of the lessons, trust, and inspiration he gained from one of the most celebrated chefs of our time. Together, they’ve crafted not just unforgettable menus, but a lasting impact on the world of haute cuisine.