Roberto Rispoli

Roberto Rispoli

Roberto Rispoli

Executive chief of the Mavrommatis group, chief and owner of the restaurant Mulino Mule

France, Paris


  • 1* Mishelin


«The revival of the «forgotten grains». How to bake bread, which to taste Alain Ducasse?»

Roberto Rispoli is the creator of the first Italian Michelin restaurant in Paris.

Born in Pompeii not far from coastal Naples, Italian chef sharpened his skills under the tutelage of La Trattoria Toscana of Alain Ducasse in Milan before heading Il Carpaccio in 2010.

The Chef started to work on the kitchen at the age of 15. His first job was in a family fish restaurant near Naples.

Italian cuisine is more family and home-style cooking oriented.

It was important for Roberto to move to France. He wanted to go to Paris, because it is a city of gastronomy, and spent his time to see and learn new techniques in Paris, and then adapt these methods to his own kitchen. In Rispoli's menu there are several dishes that are 100 percent traditional Italian dishes from Naples, but there are also dishes with a French accent.

Three products that Roberto likes to work with:

  • Pasta as the most traditional product of Italian cuisine;
  • Tomatoes as a universal product, especially for people who lead a healthy lifestyle;
  • Anchovy water. It is made by placing anchovies that are not good enough to be served, under the press and squeezing out liquid from them. This liquid is salty, it conveys a unique Italian flavor.

The chef also opened his own business: a place where, by obtaining rare, forgotten varieties of Sicilian wheat, cooks by grinding grain with stone, produce whole-grain biological flour of different varieties, fresh pasta is made from it and offers ideas for the realization of products from it (bread, dishes). And all this in the very heart of Paris!

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