Trained between Puglia and Milan, Beppe Allegretta has built a professional path that intertwines fine dining, international exchange and a strong narrative sensibility. At Armani/Nobu Milan, he develops a pastry language that bridges East and Mediterranean influences, positioning dessert on the same level as the overall gastronomic journey.
Originally from Molfetta, his training began in Puglia, in the kitchens of Villa Carafa, before continuing in Termoli at L’Operà Patisserie, an experience that strengthened his technical foundations and executional rigor. From the outset, a clear inclination emerges toward a clean, measured pastry style, attentive to raw ingredients and to the construction of flavour.
His professional development deepened through decisive experiences in Italian fine dining. Among these, his time at Il Luogo di Aimo e Nadia marked a key moment: a context in which pastry engages in a structured dialogue with the kitchen, contributing to the overall balance of the dining experience. During Expo Milan 2015, he took part in the Refettorio Ambrosiano project, working alongside internationally renowned chefs such as Massimo Bottura, Alain Ducasse, the Roca brothers and Daniel Patterson, within a framework that combined cuisine, social responsibility and collective vision.
The move to Milan marked a new phase in his professional growth. At the panoramic kitchens of Unico, first under Felice Lo Basso and later Fabrizio Ferrari, he worked on an equal footing with the savoury kitchen, helping to consolidate the idea of pastry as an integrated part of the menu rather than a formal conclusion to the meal.
In January 2019, he joined the brigade of Armani/Nobu Milan alongside chef Antonio D’Angelo. His role evolved into an ongoing consultancy based on continuous dialogue with the pastry team: a process of exchange and mutual growth, through which he introduced new ingredients, refined techniques and encouraged engagement with younger generations of pastry chefs.
Within the Nobu Milan context, his contribution takes shape in desserts that connect aesthetics, flavour and culture. Among them, the Tokyo Tiramisu—documented by gastronomic critics—reinterprets the Italian classic through the form of Japanese mochi, enriched with foam, ice cream and gold leaf, as a tribute to both Japanese culture and Milanese elegance.
His style stands out for its lightness, precision and narrative capacity. For Allegretta, pastry becomes a storytelling tool, capable of closing the menu with coherence and personality, confirming him as one of the most compelling voices in the contemporary Italian pastry scene.
