Paolo J. Sari

Originally from Venice, Paolo Sari has been in the Hospitality industry for more than 35 years. After graduating in Hotel Management, he perfected his studies at Cambridge University. He achieved a Master's degree in Business Administration at The University of Cumbria, specialising in Ethical, Responsible, and Sustainable Tourism.

He built his career through the best Leading Hotel Groups across the major hospitality hot spots in the world: London, Lausanne, New York, Hollywood, Tokyo, Osaka, Seoul, Beijing, Milan, Venice, and Monaco. Thanks to his global experiences, Paolo has managed to combine, assimilate, and exercise different professions: Lecturer, Michelin Star Chef, Corporate Executive Chef, Food & Beverage Director, Purchasing Director, and Managing Director.

Since the new Millenium, Paolo began to look at the hospitality industry under another lens: the respect of the environment and the creation of synergies to protect the local economy and guarantee the best organic products and solutions to the consumer. Organically certified since 2012, he has been for years the only Chef in the Globe with organic certification and Michelin star. In 2015 he created the major organic festival in Monaco: The Route du Goût, an opportunity for the public, organic producers, and the greatest Chefs in Europe to meet and exchange.

Paolo Sari collaborated with Monaco Government to recreate the school canteens offer and with the Prince Albert Foundation to develop the organic food approaches in the Principality of Monaco. In 2019 he created the first organic hotel school, 'Institut Hôtelier et Culinaire Biologique Moné et Paolo Sari', in Madagascar.

Today, through a synergy of collaborations, Paolo Sari develops an idea of 'Blue-Hospitality' proposing a new form of tourism, aware of clients and environmental urgencies and promoting an ethical, responsible, and sustainable gastronomy and hospitality. Aware of losses caused to the community by exasperated globalisation regardless of people's history and culture, Paolo supports and highlights local economies and resources, driving establishments through organic certifications, training, and managing restaurants and hotels departments.