Veteran restaurateur Claudio Obertelli is returning to restaurant ownership with the launch of Torino at 1 Paddington Square later this month.
The independent 5,000 sq ft venue will span three floors, combining Torino Bakery, Torino Restaurant and Torino Rooftop under one roof.
Designed to trade from the morning commute through to the evening, the concept has been developed around accessible Italian and Mediterranean food across multiple dayparts.
The opening marks Obertelli’s return to ownership following a hospitality career that began working alongside his father before he opened his first restaurant and coffee shops at the age of 21.
He subsequently built a portfolio of 11 venues across London and New York.
His former businesses included Ménage à Trois in Knightsbridge and New York, Tuscan-style trattoria San Frediano and Sticky Fingers, the Kensington restaurant created with Rolling Stones bassist Bill Wyman.
Following the sale of his restaurant group, Obertelli moved into hospitality consultancy, including work with an Italian restaurant business in Turin which later expanded into Berlin and London.
His experience in the Italian city subsequently inspired the name Torino.
For the new venture, Obertelli has partnered with long-term friend Peter Fulton, with Henry Lay leading front-of-house operations and Stefan Negura overseeing back-of-house operations and menu development.
Obertelli said: “When I found the site for Torino, I approached Peter Fulton, a long term friend, about going into partnership.
“His experience complemented mine with his design, vision and execution expertise and it felt like the right opportunity to get back into restaurants.
“One thing that has stayed with me throughout my career is that the key to success is surrounding yourself with people who are experts in their field. That’s what we’ve done with Torino.
“We’ve built a team of people who can challenge us, improve the concept and make it better. Led by Henry Lay leading the front of house operations and Stefan Negura leading the back of house and importantly the menu creation.”
On the ground floor, Torino Bakery will cater for breakfast and lunchtime trade with coffee, pastries, freshly prepared sandwiches and seasonal salads.
The bakery will provide indoor seating alongside an external terrace.
The first floor will house the 68-cover Torino Restaurant, where Executive Chef Stefan Negura will lead a grill-focused menu exploring regional Italian cooking through seasonal ingredients and traditional techniques.
Torino Rooftop will occupy the top floor, serving an Italian-led cocktail and drinks menu alongside small plates.
The combination of bakery, restaurant and rooftop bar has been designed to make use of the venue throughout the day while catering for Paddington’s mix of commuters, office workers, residents and visitors.
Obertelli added: “London has become incredibly expensive, both for operators and for guests.
“We want Torino to offer the quality people expect from a great restaurant, but at a price that means they can come and have lunch with us twice a week rather than saving us for once a month.
“There is no reason why good-quality food has to mean inaccessible prices.”
Torino is scheduled to open at Paddington Square in late September 2026.
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Experience Hospitality Service Robotics Live in Action at Robot Week
Hospitality and catering operators can explore emerging service technology during Robot Week in London, with dedicated sessions on 9 and 10 September covering robotics across food and drink service, coffee, cooking, cleaning and back-of-house operations.
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