Gianluca Fusto, a renowned pastry chef from Milan, is celebrated for his ability to blend art, taste, and technique in pastry-making, creating innovative and captivating desserts at his workshop, FUSTO Milano.
Biography
Born in Milan, Gianluca Fusto developed a passion for pastry at a young age, which led him to become one of Italy’s most respected pastry chefs. His Milanese origins steered him to the Carlo Porta hotel school and eventually to Aimo Moroni, a chef who profoundly influenced his career. His training was further enriched through apprenticeships with masters such as Enrico Parassina, Yann Duytsche, and Frédéric Bau at the Valrhona School in Tain l'Hermitage, where he long served as the only foreign instructor.
In 2013, Gianluca Fusto launched Fusto Consulting, a venture that marries his passion for education and consultancy with his desire to share advanced knowledge and techniques in the field of pastry. In 2020, he opened FUSTO Milano, a contemporary pastry workshop in the heart of the city. This innovative space, equipped with cutting-edge technology, serves as a learning hub for both professionals and passionate amateurs eager to discover the master’s secrets.
Fusto’s philosophy is built on three fundamental principles: rational thinking, creative expression, and the conveyance of emotion. These principles are reflected in all his creations, from elaborate yeasted breads to chocolate desserts, modern cakes, and plated desserts. His meticulous attention to detail and his ability to harmoniously combine flavors and textures are evident in every creation. Fusto is also the author of several successful books, including "Percorsi" and "My 24 Sweet Hours". These volumes have become essential references for professionals in the industry, providing detailed insights into the techniques and recipes that have established Gianluca as one of the premier pastry chefs of our time.
A signature dish, the "Atlas", combines cocoa nibs, coffee, and sherry, showcasing Fusto’s ability to create desserts that are both light and richly flavorful. His chocolate creation, "Homage to Milan", featuring saffron and almond, further highlights his technical prowess and creativity. Gianluca Fusto is a member of the Relais Desserts association, which unites the world’s top pastry chefs. This affiliation underscores his commitment to excellence and to sharing knowledge in the field of pastry.
