A talented pastry chef, he began his career at only eighteen years old as a cooking teacher at Gambero Rosso. After winning international competitions and working with some of the best chefs, he is now a consultant and lecturer, and collaborates with leading companies in the confectionery industry.
His experience and passion for the world of ice cream lead Mattia Mainardi to delve into the sensory world of ingredients, guiding him in an innovative approach to proposing new flavors and combinations. He grows within Comprital as an international demonstrator and today holds the position of Athenaeum manager and product application manager.
Master gelato maker with more than 20 years of experience and owner of Stefano Ferrara Gelato Lab in Rome. A taste ambassador and collaborator with university researchers, he brings innovation to the artisanal ice cream industry.
A pastry chef with more than 20 years of experience, he worked alongside his father and perfected his art with courses in France and Switzerland. Today he is a consultant and collaborates with the most important companies in the pastry industry.
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.
A master of vegan pastry, he combines tradition and innovation in unique creations. With years of experience and a passion for the vegan world, he transforms each dessert into a work of art while respecting taste and ethics in every detail.