Pastry consultant, a great expert in oriental ingredients and in the architecture of desserts.
After years as a pastry chef at the Nobu restaurants (Japanese haute cuisine in the US), the pastry chef Gabriele Riva, of Italian origin, has set up his own consultancy business. Especially remarkable are his works with oriental ingredients, his research into vegan creations and his dedication to working the internal architecture of his desserts.
Nowadays, the pastry chefs are independent from the restaurant chefs. Today, professional patissiers are employed, restaurants are provided with specific machines for confectionery and people come to the restaurant thinking of the desserts, not just of the food
so good.. magazine #3