Pastry Chef, a professional with over two decades of experience in the pastry world, began his career alongside his father Paolo, alternating between work in the lab and a path of professional growth through numerous training courses, updates, and internships under the guidance of great professionals. He attended renowned institutions such as Ecole Lenotre and Bellouet Conseil in France, Richemont in Lucerne, Switzerland, Cast Alimenti and Arte Dolce in Italy. He has gained significant national and international experience in high-value professional contexts and works as a consultant and teacher in various aspects. He was a member of Team Switzerland, a finalist at the 2015 Coupe du Monde Patisserie in Lyon, where he achieved an impressive second place in the presentation of the entremet glacé.