Bio

Studied Art of Sculpture and drawing in England but then switched to hospitality as a pastry chef artist making composition and showpieces with chocolate, sugar and ice.

With an outstanding Executive Pastry Chef career spanning more than 35 years Alessandro has developed all the skills and knowledge required to grow any company in the industry in pastisserie, bakery, chocolate and ice-creams.

He currently collaborates with internationally renowned brands to develop grow their business in the following areas: Pastry, Bakery, Gelato, Chocolate, Decoration, Wedding Cakes, Chocolate and Sugar sculptures.

Alessandro's background combines unique experience in managing several production kitchens and at the same time, marketing a range of products for top international quality companies.

Alessandro is also a pastry art article writer for internationally renowned magazines such as www.pasticceriainternazionale.com.

His credentials includes a Food Technology in Culinary Arts degree in the Baking industry and he is also an instructor and demonstrator in all the pastry products and aspects, with experience in training new staff and conducting product demonstrations to show the benefits and applications of each product line. As a result, Alessandro and his team can consistently deliver over-quota results.

Past

Alessandro’s working experience varies between Hotels, restaurant and central production kitchen where he could embrace details, service and high production volume all under his knowledge and skills that could then be offered to future clients.

I have been lucky enough to be part of some of the best pastry places in London at the time over my career as an Pastry Chef. Places like The Dorchester Hotel as Pastry Décor/Kitchen Artist, Le Gavroche and Waterside Inn. Then he moved back to Italy to work for Peck of Milan as Executive pastry chef and product development.

He went as project manager in Greece for two and half years, opened his pastry & bakery shop in Rome he had it for almost 7 years. Then he had an offer from Atlantic group to come in Australia. He worked as executive production manager and product development for Brunetti, Maggio’s of Sydney amongst the most important businesses.

He taught to the most important culinary school in Melbourne, Le cordon blue, Polytechnic of Melbourne, ITFE, CTA culinary academy.

Future

Alessandro’s vision in baking and patisserie making is based on the future of food, not only in regards to food style and culture, but also sustainability and food waste, and the role of food tech in decreasing waste. The industry is witnessing a significant shift towards the use of locally sourced and organic ingredients, as bakeries strive to reduce their carbon footprint and bolster sustainable agricultural methods.

I will continue to give my technical support to new business start-ups, always in search of new methods to improve productibility and more importantly to inspire new generation of pastry/baker chef through teaching and competition.