The CHEF

The chef

Attilio Marrazzo's culinary odyssey

Hailing from the Campania region in Italy, Attilio Marrazzo discovered his love for refined cuisine early. Starting under Italian Chef Sergio Mei at the Four Seasons in Milan, he moved to France in 2006 to explore the art of French gastronomy.

As a student of Joël Robuchon, the world’s most Michelin-starred chef, he began his career. Then he honed his culinary skills at various prestigious Parisian establishments: Le Pavillon Elysée, La Table, L’Atelier Étoile, and George V with Éric Briffard.

Today, Attilio Marrazzo decides to leave his mark on French gastronomy by opening his own restaurant: L’Attilio.

Boldness and Creativity

Attilio Marrazzo applies all his creativity to gastronomy. A light, bold cuisine that delivers a complete meal, in which every element is meticulously orchestrated: from the composition to the chromatics of the dishes, while mastering the complexity of the textures and the subtle harmonisation of flavours.

A former pupil of Joël Robuchon, the chef interprets a know-how forged by years of experience, transforming each dish into a work of art and making every meal an unforgettable gastronomic journey.

A selection of quality

Attilio Marrazzo’s cuisine vibrates to the rhythm of the seasons. Where imagination merges with tradition, the visionary chef transcends the limits of French tradition to sculpt a new gastronomic narrative. He dares to reinvent culinary icons to offer a whole new experience.

«L’Attilio represents my passion for authentic cuisine, fusion of flavours, and modern techniques.»

Attilio Marrazzo

«L’Attilio Paris represents my passion for authentic cuisine, fusion of flavours, and modern techniques.»

Attilio Marrazzo

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