Italian pastry chef (born 1980, Monferrato), leading the pastry program at est in Four Seasons Hotel Tokyo at Otemachi (1 MICHELIN Star). Trained in France and Italy, with a long tenure in Japan; named Best Pastry Chef 2024 by Gault&Millau Japan.
Raised in Piedmont and trained at culinary school, he quickly moved through major European brigades. In France he worked at Le Chantecler in Nice’s Hotel Negresco (2 stars) and at Lucas Carton/Alain Senderens in Paris (3 stars), absorbing rigor, precision, and product focus. He completed his training at École Lenôtre and L’École du Grand Chocolat Valrhona, strengthening his technical foundations and chocolate sensibility.
Back in Italy, he joined Gualtiero Marchesi at L’Albereta (3 stars) and later Antica Osteria del Ponte (3 stars), refining research on raw materials and the human dimension of hospitality. Japan then became his new horizon: first as pastry chef at Antica Osteria del Ponte Tokyo, followed by a pivotal encounter with Michel Troisgros and years at Cuisine[s] Michel Troisgros (2 stars) as pastry chef and consultant.
Since 2020, he has led pastry at est (Four Seasons Hotel Tokyo at Otemachi), a contemporary French restaurant with one MICHELIN star. Here, his style dialogues with the kitchen’s philosophy: European techniques, Japanese ingredients, structural lightness, and clean aromatics. In March 2024, Gault&Millau Japan named him Best Pastry Chef, recognizing a path that blends aesthetics, distinct flavors, and sustainability.
Over time, Japan has become a defining key to his identity: deep respect for product, heightened seasonality, and ethical attention. Work on citrus, herbs, and textures—shaped also by the Troisgros school—translates into essential, color-driven desserts built on balance, temperature, and flavor progression.
