Giuliano Sperandio

Giuliano Sperandio, born in Imperia, Italy in 1982, became Executive Chef of Le Taillevent in Paris in September 2021, retaining the restaurant's two Michelin stars from the 2022 guide through 2025. He previously worked as right-hand man to Christophe Pelé at La Bigarrade (2007-2011) and Le Clarence (2015-2020), after staging at Balzac with Pierre Gagnaire in 2006. His neo-classical cuisine at Le Taillevent emphasizes product, cooking, and seasoning, featuring dishes like sole vol-au-vent, roe-deer, meagre, lobster with limpid jus and touches of soy or saké, alongside permanent icons such as pâté en croûte.