Fabbri technician since 2016 as a pastry-maker.
Born on 18 June 1971, in the Swiss town of Faido. In 1986, I was awarded a diploma at the Florens hotel school in San Giovanni in Fiore. In my first 10 years of work, I worked as a commis pâtissier and chef de partie in various hotels and restaurants, both in Italy and abroad.
In the meantime, I perfected my knowledge of pastry, gelato and chocolate, attending workshops and working for pastry chefs in Switzerland, Puglia and Sicily.
I went on to become a chef, working in restaurants and hotels until 2009.
After that I opened up 2 pastry shops / gelato parlours and catering establishments, and began to work as a consultant for several companies I continue to work for to this day
(Rational, giorik, MKN, cattabriga, valmar, friulmed, hiber, friulinox, drinkforni, Fabbri 1905)
Fabbri trainer and consultant for gelato parlours and patisseries.
Fabbri consultant for gelato parlour technique.
He has been working for Fabbri as a gelato and cold pastry technician and demonstrator for 4 years.
Gelato craftswoman and owner of a gelato parlour in Genoa.
Expert in technical innovation and product development for the European market.
A patissier by trade, he loves research and innovation.
Fabbri technician since 2007.
Fabbri Technician since 2015, making patisserie, gelato and vegan pastries.
Corporate Heade Brand Ambassador
Fabbri 1905 Brand Ambassador from 2003.
Italian Tax and VAT numbers IT 00281980375