Master
Gianluca Fusto
After experiences under Alain Ducasse and at École du Grand Chocolat Valrhona, Gianluca Fusto developed a scientific and rigorous approach to pastry. Founder of Gianluca Fusto Consulting and Labo Boutique FUSTO Milano, he is a leader in taste innovation and collaborates with international luxury and food brands.
His story
Gianluca Fusto worked under the tutelage of Alain Ducasse before making his entrance at the École du Grand Chocolat Valrhona in Tain-l’Hermitage, in the role of the faculty’s first foreign pastry chef.
Working with chemists, physicists and food engineers gave him a 360-degree understanding of the world of taste, solidifying his rigorous and scientific approach to raw materials. Back in Milan, he worked at Gualtiero Marchesi’s Bistrot and Aldo Bellini’s La Scaletta before joining Aimo Moroni’s Luogo di Aimo e Nadia. His research continues through his “Pasticceria Artigiana Contemporanea,” so in 2008 Gianluca Fusto Consulting was born, a consulting, analysis, high training and course structure aimed at all sectors of the food industry.
In 2021, Fusto and creative director Linda Massignan opened the Labo Boutique FUSTO Milano, Italy’s first speakeasy pastry and chocolate shop where creativity and innovation are “emulsified.” A unique place, in harmony with the team of pastry chefs and soon becoming a beating heart and conceptual forge whose exclusive productions are in demand all over the world, conquering gourmets, niche brands and some of the major international players in both food & pastry and fashion & luxury.
His story
Gianluca Fusto worked under the tutelage of Alain Ducasse before making his entrance at the École du Grand Chocolat Valrhona in Tain-l’Hermitage, in the role of the faculty’s first foreign pastry chef.
Working with chemists, physicists and food engineers gave him a 360-degree understanding of the world of taste, solidifying his rigorous and scientific approach to raw materials. Back in Milan, he worked at Gualtiero Marchesi’s Bistrot and Aldo Bellini’s La Scaletta before joining Aimo Moroni’s Luogo di Aimo e Nadia. His research continues through his “Pasticceria Artigiana Contemporanea,” so in 2008 Gianluca Fusto Consulting was born, a consulting, analysis, high training and course structure aimed at all sectors of the food industry.
In 2021, Fusto and creative director Linda Massignan opened the Labo Boutique FUSTO Milano, Italy’s first speakeasy pastry and chocolate shop where creativity and innovation are “emulsified.” A unique place, in harmony with the team of pastry chefs and soon becoming a beating heart and conceptual forge whose exclusive productions are in demand all over the world, conquering gourmets, niche brands and some of the major international players in both food & pastry and fashion & luxury.
Fusto style: creativity, taste, texture and production coding
Fusto style: creativity, taste, texture and production coding
Course aimed at Professionals who want to approach a simplified method for contemporary production of gelato, semifreddi.
Topics: Fusto style/Creative process of constructing a cake/Production method for assembling cakes and parfaits/Appliqués and textures.
