Chef Paolo Monti, who heads the kitchen at Gaia with a fresh and thoroughly modern style of Italian cooking, is a native of Rome - which is the source of his classical training and experience.
He also draws on seven years of experience with a number of leading Los Angeles restaurants, notably as sous chef to the legendary Mauro Vincenti at the famous REX il Ristorante, Louise's Trattoria and the Alto Palato Trattoria, ranked among the Top 10 restaurants in LA.
In Rome, he also worked at some of The Eternal City's most renowned restaurants.
They included the famous seafood venue, Alberto Ciarla; the Michelin-star Eden Hotel, which is one of the capital's most distinguished and historic hotels with a sublime terrace overlooking Via Veneto; and one of the oldest trattoria in Rome, Checco ar 13 'mo'.
Not surprisingly considering his influences, Paolo's cooking style combines authentic Italian with health-conscious Californian - creating a high quality, lighter Italian cuisine which is so popular today.
His menu embraces all of Italy's major seasonal specialties, even extending to famous tomato and potato harvests, together with Roman-style thin crust gourmet pizzas, light and delicious hand-made pastas, and the finest veal chop served in Hong Kong.

Menu GAIA "a la carte" Aprile 2005:

Le Paste

Pappardelle all’ Ischitana con Coniglio alla “ Gaetano”
Homemade pasta tossed in a sangiovese marinated rabbit stew- style ragout in memory of my father Gaetano)

Chitarra “Latini” con Arselle ,  Granchio e Pomodori Canditi
Square spaghetti “Latini” with clams, crabmeat and candid tomatoes

Tortelli di Patate al Rosmarino con Anatra all`Amarone
Rosemary and potato stuffed ravioli with duck stew ragout in amarone wine

Pennette  “Latini” con Salsiccia e Alloro
Penne “Latini” with Italian sausage, bay leaf and tomato sauce

Risotto con Gamberetti Gobbetti e Zucchine Romanesche
Al dente Risotto with Mediterranean pink shrimps and roman zucchini
 
Bucatini ”Latini” con Primizie , Ciliegino Piccante e Ricotta Infornata
Bucatini pasta with spicy Calabria cherry peppers, eggplant and baked buffalo ricotta sauce

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