Mario Bacherini joins the L’École Valrhona Brooklyn team as the new West Coast Pastry Chef. Based in Los Angeles, he is responsible for teaching classes, demonstrations, and workshops to professionals, as well as giving individual culinary consultations.
After graduating from culinary school in Florence, the Italian chef began his apprenticeship as a chocolatier. He started in Michelin starred restaurants in Italy and France until he decided to settle in Perpignan, where he trained with MOF Olivier Bajard. In 2008, he moved to Paris where he worked at the Hôtel Plaza Athénée with Christophe Michalak. Four years later, Bacherini moved to New York where he assumed the role of Executive Pastry Chef at Nobu, managing three restaurants while also teaching master classes around the world. In 2017, he moved to Los Angeles where he taught pastry classes for professionals. Additionally, he started his own consulting company, offering help to emerging bakeries, pastry shops, and restaurants.
“I am very proud to join Valrhona as their West Coast Pastry Chef, and to represent one of the best chocolates in the world. I am a big supporter of continuous education and I believe that Valrhona is the epitome of learning and evolving, while passing knowledge to others”, says Bacherini who is joining a team of three L’Ecole Valrhona Chefs: Guillaume Roesz, Executive Pastry Chef North America; Sarah Tibbetts, Corporate Pastry Chef Central; and Carmen Serrano, Assistant Pastry Chef.