Elena Orizio is one of the most promising pastry chefs on the italian scene. In a career that has taken her from the classrooms of the Gallarate Hotelier Institute to prestigious international kitchens, she has distinguished herself with creativity, precision and a personal vision of pastry. Today, in the team of the Trattoria Contemporanea in Lomazzo, she has consolidated her talent by receiving the title of Best Pastry Chef of Italy 2024 from Gambero Rosso.
Elena Orizio, born in 1996, began her training at the Giovanni Falcone Institute in Gallarate, where she met Davide Marzullo and Andrea Noto. After graduating, she enriched her experience by working in top restaurants, including The Connaught in London and Noma in Copenhagen, where she learned the importance of teamwork and organization in the kitchen.
In 2021, together with her former classmates, she helped open the Trattoria Contemporanea in Lomazzo, in the province of Como. In this place, characterized by a young and dynamic brigade, Orizio took on the role of pastry chef, bringing her unique and enterprising vision to the creation of sweets.
Her philosophy is based on a balance between simplicity and depth, often inspired by personal memories. Among her workhorses are the dessert with salted caramel ice cream, salted popcorn mousse and creamed corn, and the pavlova with pink peppercorn whipped ganache and fig and ginger chutney.
In 2024, Elena was awarded the title of Italy's Best Pastry Chef by the Guide Gambero Rosso's Ristoranti d'Italia, a recognition that is a testament to her excellence.
