Giuseppe Arno, the Pramac chef feeding a MotoGP paddock

Giuseppe Arno, the Italian chef who runs the kitchen of Pramac Racing's hospitality in the MotoGP paddock, leads a team of about ten and feeds up to 250 guests a day, the French weekly AutoHebdo reported on 4 October.

The profile, part of the magazine's series on paddock trades, says Arno cooked in Formula 2 and in the World Rally Championship before joining the motorcycle team. By the time the first bikes go out on track, it notes, he already has several hours of work behind him. The job it describes is menu planning for circuits around the globe, riders' diets and requests that arrive at the last minute.

Pramac Racing is based in Casole d'Elsa, in Tuscany, and has raced Yamaha machinery since 2025 under team principal Paolo Campinoti.

The first shift in a MotoGP paddock starts at the stove, hours before any engine does.

What Giuseppe Arno cooked for the paddock jury

The clearest record of his cooking comes from GPOne, the Italian motorcycling site. On 6 June it reported from Balaton Park, at the Hungarian round, where Pramac hosted an evening of Master of Hospitality, a contest between paddock kitchens that GPOne organises with the Prosecco DOC consortium. Arno and fellow chef Amir Mostapa served a menu with no meat or fish, titled in the site's English edition "Vegetarian trajectories and braking".

It opened with cucumber and green apple with edible flowers and a Prosecco sorbet, then celeriac with black garlic and hazelnuts. The first course was a risotto with fennel molasses, fermented lemon and Prosecco foam; dessert was white peach and almonds built on a Bellini. The sponsor's wine comes from north-eastern Italy, where the Prosecco harvest in Conegliano Valdobbiadene was 90% complete by mid-September.

Riders Jack Miller and Izan Guevara worked alongside the two chefs, as the format requires. Hospitality manager Paolo Zanella oversaw the evening, and a jury of journalists and industry figures chaired by Michelin's head of communications, Alessandro Barlozzi, scored the venue, the service, the taste and the wine pairing.

A kitchen that has grown with the team

Six teams entered this fifth edition, with Alpinestars defending its title and the final scheduled for the Austrian Grand Prix, GPOne said in May. For Pramac it was a return after several years away, in a hospitality unit the site described as newly renovated.

The scale has changed. In 2015 the Italian site Motorionline counted six people running Pramac's hospitality from two trucks, serving about 100 guests at an average round and 250 to 300 at Mugello and the Spanish races. AutoHebdo's figure for 2026 is about ten staff and as many as 250 covers a day.

Paddock cooks rarely get a byline. Giuseppe Arno has now had two in four months, one from a jury and one from a motorsport weekly.