Artists and artisans.
When Industrial Design dialogues with Art and Craft,
the Reality of all can only progress.
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Pastry Chef, active in the field for more than two decades. He began working alongside his father Paolo, alternating hands-on activities with acquisition of theoretical Knowledge, attending courses at the Ecole Lenotre and Bellouet Conseil in France, and Lucerne’s Richemont in Switzerland.
He hones substantial experience both at home and abroad. at the service of renowned hospitality institutions like the Grand Hotel Villa Serbelloni in Bellagio, Italy (5 stars deluxe); the Albereta Restaurant, under the tutelage of multi-awared Italian Chef Gualtiero Marchesi; and, historical pastry shops, like Cova in Milano and Balzer 1850 in Bergamo, just to cite a few.
