Gianpaolo Valli began his career in the dairy and milk industry and today he is a renowned food technologist specialized in gelato science and technology. He has been collaborating with Carpigiani for...
Stefano Tarquinio is a new generation gelato maker and gelato maestro of Carpigiani Gelato University. He is very passionate about his work and is an expert on Italy’s gastronomic heritage. He s...
Alessandro, the son of a pastry-chef and now a pastry-chef himself, is heir to a long-standing tradition of pastry-making in Turin, Italy. He has specialized in naturally leavened pastry, mignon pastr...
Palmiro Bruschi starts his career in the gelato world thanks to his family’s gelato shop, in the ancient town of Sansepolcro, in Tuscany. He improves his art thanks to the best italian gelato ma...
Graduated at the University of Venice, Italy, with distinction, he is architect, interior designer and designer.He deals with the international retail industry at highest levels and brought about lots...
After completing his studies at a renowned Italian culinary institute, Gabriele began his work experience in the kitchen of the famous pastry chef Luca Mannori, then started to travel and work all aro...
Although very young, Salvatore Naselli has for years been working as gelato instructor in Gelato University in Italy and abroad, especially in the French-speaking countries. He began his professional ...
After the Master Degree in Economics, Andrea become a careful and passionate gelato maker. For almost a decade, he has a gelato shop in the heart of Milan. Thanks to his passion and his constant resea...
After graduating at University Bocconi in Milan, Nicolò decided to work into the family business, a gelato shop that had been open for almost two decades. At the same time he also create his pe...
A third generation pastry chef of a renowned pastry shop in Verona. Diverse international experiences. Collaborates with numerous Gelato and Pastry shops as demonstrator and consulultant.
Passionate gelato chef, he’s handling the family’s gelato laboratory since more than 15 years. Always in constant updating, he’s managing his two gelato shops in the historic city of...
As son of a Pastry chef in Holland, Bas has always been surrounded by sweets. As a teenager he had a summer job in a Gelateria in his hometown. This made him realize that he wanted make Gelato his pro...
Passionate about Art as the highest expression of sensitivity, Andrea approached years ago its ultimate sweet expression: pastry. Thanks to important work experiences in Spain with some of the greates...
After 16 years of career in IT sector, Andrea Bandiera decided to follow his passion for Gelato. In 2004 he opened his Gelateria in Bologna and since then he has never stopped researching and studying...
Luca Cappelletti is a Pastry chef from Bologna with extensive national and international experience. He started teaching at a young age at a renowed pastry academy in Milan, then discovered a great pa...
Alessandro Masia is a Carpigiani Gelato University’s teacher specialized in gelato making and pastry. His experience is extensive and international since he worked in the best starred restaurant...
Trained in the kitchen of a starred restaurant, Antonio Mezzalira has won numerous prizes and awards over the years. He opened the “Golosi di natura” gelato parlor in Veneto, giving life t...
After studying industrial design, Alberto Massensini decides to devote himself passionately to artisan gelato. He opened his own gelato shop and suddenly became one of the most appreciated realities i...
She comes from a renowned family of gelato chefs, one of the pioneers who first started their business in Vienna.She collaborates with some sector magazines and she has published some valued articles ...
Antonio Amati leads the Gelateria Vanilla together with his friend and colleague Roberto Luraghi. After the successful launch of the business, Antonio became an instructor in Carpigiani Gelato Univers...
Stefano Marinucci has a great experience as a chef and gelato maker. He has worked for numerous starred restaurants and for television programs as a chef. He is now a consultant and teacher for Carpig...
Stefano Ferrara is an gelato maker from Rome, since 2019 he has been collaborating with Carpigiani Gelato University as a teacher and consultant. His gelato shop is renowned for the use of natural and...
Andrea Strabba Tamagnini is the inventor of the Pop Pastry concept. He has been collaborating with Carpigiani Gelato University for two years, dealing with consultancy on pastry and gelato.
Roberto Luraghi, together with Antonio Amati, is the owner of the renowned Gelateria Vanilla. Together they form an efficient and well-prepared team, carrying out courses and consultancy on gelato thr...
Andrea Fiori has been living in the pastry world since he was a child thanks to the family business. After learning the basics of pastry from his father he started experimenting with curiosity and pas...
Teacher at Carpigiani Gelato University in South Korea since many years, she is a passionate gelato teacher.
Ryosuke Mogaki is a Japanese chef who owns a renowned gelato parlor in Tokyo. His passion for artisanal gelato took place during his experience in the kitchen of a well-known starred restaurant in cen...
Graduate chef and pastry chef in Colombia, Juan Buitrago has been collaborating for years with ArteGel Italia as official chef. In recent years he has learned all the secrets of Italian gelato and con...
Günter Single is a pastry and gelato chef. After many years as pastry chef in one of the most important pastry shops in Germany, he has opened his own Gelateria in 1998. Today he is a Carpigiani ...
Chronos Chan studied Mechanical Engineering, he has always loved cooking, in 2005 his adventure in the gelato world took off. Today he is Director and Head Gelato Chef at Tom’s Palette, he ...
Adriano Colle comes from a four generations gelatieri family, in Cadore. He is being running for thirty years of the famous gelato shop Eisdiele Venezia, in Kempten (Bavaria). Since he won the Gelato ...
Marco Chen is the general manager of the Carbing company and has been promoting the artisanal gelato culture in Taiwan for 23 years, becoming also a chef of Gelato University. He is a lecturer of the ...
After years spent in the family pastry shop, he decides to study Japanese at the University of Venice. After university he returns to his first passions pastry and gelato. He becomes a teacher at the ...
Francesco Boccia began as a pastry chef and then he decided to specialize as a chocolatier. Although his young age, he has a rich palmares of prizes among the most prestigious ones, like the pastry wo...
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