Work experience

• Pastry chef

  Princi

  2024.06-Current

  (a year)

  on Independent management of the following tasks: Managing the daily production, including preparing all pastry bases: large shortcrust pastries, small tartlets, low and high tartlets. Producing both breakfast cakes and modern single-serving cakes. Preparing and finishing chocolate, lemon and carrot plum cakes and leavened products, such as the famous Italian “maritozzi”. - 24 20
• Pastry commis de partie

  ParkHyatt Hotel

  2024.02-2024.05

  (4 months)

  • Preparation, production, and management of breakfast service. • Setup of the breakfast buffet and display counter. • Strong service skills. • Ability to manage multiple tasks simultaneously. • Basic pastry production (creams, shortcrust pastry, etc.). • Preparation of classic cakes and small pastries.
• Pastry Commis de partie

  Bvlgari Hotel Milan

  2023.02-2024.02

  (a year)

  ⸻ • Ability to carry out service independently. • Cleaning and maintenance of the pastry lab. • Supporting and mentoring new interns. • Independent work organization. • Preparation of gelato, sorbets, creams, and ganache. • Preparation of modern and traditional Italian cakes. • Production of basic pastry items (shortcrust pastry, sponge cake, sauces). • Organization and preparation of brunch service. • Ability to manage multiple tasks simultaneously. • Production of biscuits and cookies. • Production of gluten-free bread. • Daily work planning and organization. • Training and coordination of pastry commis and interns

Educational experience

• Scuola Tessieri

  Pastry school

  2022.09-2022.11

  (3 months)

  • Preparation of modern and traditional cakes such as: white chocolate cheesecake, fruit tarts, “Torta della Nonna” • Focus on breakfast and savory leavened products, for example: croissants, pain au chocolat, sfogliatelle, cinnamon rolls, puff pastry pizzas, sandwich rolls, focaccias • Preparation of jams and fruit juices such as: strawberry and basil jam, green apple and five spices, fruit juices like pineapple, blueberry, and strawberry • Lesson on basic pastry techniques: sponge cake, cream puffs, creams and ganache (e.g. pastry cream, pistachio ganache, vanilla and chocolate ganache), shortcrust and puff pastry
• Scuola Alberghiera

  High School

  2016.09-2022.06

  (6 years)

  • HACCP Certificate – January 20, 2020 • “At the Base of Gelato” – Advanced theoretical and practical training course for schools, led by Angelo Grasso • Daily preparation of modern and traditional cakes • Focus on sweet and savory leavened doughs • Preparation of creams and ganache such as: pastry cream, diplomat cream, chocolate cream • Production of gelato and sorbets • Small pastries such as: tartlets, cream puffs, single-portion desserts

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