Giorgio Paradisi, born in Milano, Italy, learned to relish flavours and tastes of an ancient culture which finds its roots in Italian history from his father, an engineer from Naples who loved good Neapolitan cuisine, and his mother, also from Naples and an expert cook of Mediterranean flavours. A mix of art and history tied to the aromas of his country, Italy, and of the Mediterranean, are part of Giorgio’s DNA.

Giorgio attended the Catholic University of Milan where he majored in business management and marketing and went on to occupy the important position of marketing director of a top French company with offices in Milan specialising in telecommunication.

But his love for the sea (Giorgio is a master scuba instructor and italian swimming champion) pushed him to seize the opportunity of purchasing a small plot of land in Virgin Gorda in Mango Bay Resort where he built his renowned restaurant.

In 1994 he left Milan and started a real adventure. In only a few years, his restaurant became the preferred destination for connoisseurs of good food but especially Italian wine. Thus, in 2004 Giorgio’s Table Restaurant transformed in to Giorgio’s Wine Restaurant offering 220 labels by exclusively Italian produced some of which he has exclusive distribution rights in the BVI. These include Pio Cesare, Querciabella and other primary producers which are part of the Italian market. 

The philosophy behind Giorgio’s cuisine is to develop creativity by merging it with the senses and cultivating in those who taste it the so called “intellectual pleasure” and evoking memories and images which generate in his clients tremendous interest and special emotions. Giorgio’s cuisine is never tied to preconceived ideas.

Giorgio was helped by the exceptional setting of his restaurant which is located a few feet from the sea in one of the most beautiful bays in the world and witness to one of the most memorable sunsets.  He is in the process of rebuilding the whole restaurant from the ground up.

Giorgio is very careful in the selection of his ingredients and always combines the latter creatively, seeking unusual contrasts which generate both curiosity and unique feelings.
The personal contact which Giorgio has with each of his clients guides them through an exceptional journey which starts from the moment they enter the restaurant and does not end with their departure from Virgin Gorda.

Giorgio is responsible for bringing Pio Boffa from Pio Cesare to the July Winemakers Dinners.  He is also coordinating the participation of local Virgin Gorda restaurants in this event.