He is the pastry chef of Bulgari Il Ristorante Luca Fantin in Tokyo and Bulgari Il Café in Osaka, in addition to creating contemporary sweets with authentic Italian flavor for Bulgari Il Cioccolato.
Inspiration, ideas, techniques and the best ingredients are his weapons to build desserts of unequaled flavor, but also have a history behind them. The aim is to provide his customers with a unique experience.
Bio higlights
2018 – Launch of the book ‘Tra l’onirico e il reale’
2019 – Best Asia Pastry Chef
“I try to create deserts and products which I would select to taste if I were a guest”
“I try to create deserts and products which I would select to taste if I were a guest”
Featured in so good #18
