Chef Paolo Cenni was born in Bergamo Italy. During Paolo's teens his father, Piero, opened Ristorante Da Piero in Emilia Romagna, Italy. This is where Piero sent Paolo to learn all of the details of his father’s cuisine. A perfect opportunity for Chef Paolo and also a bonus, because all of his family is in the hospitality field. Chef Paolo has his own restaurant now in the quaint town of Ponchatoula, Louisiana—located forty-five minutes from New Orleans. His dishes are all made in house. Chef Paolo is married with eight children and is training his oldest son, Dominick, to carry on the Cenni legacy of delicious food and heritage, because Chef Paolo believes its truly a family affair!