Where he teaches: Academic
Subjects of teaching: Tasting Techniques
A graduate sommelier and olive oil taster, he is also a journalist and Slow Food member. He teaches tasting with a focus on wine and oil.
Where he teaches: Academic
Subjects of teaching: Marketing
Born in Milan in 1949, he graduated from Bocconi University and specialized in the food and wine industry. From 1995 to 2017, he wrote about cooking for Corriere della Sera and published several cookbooks.
Where he teaches: Academic - Professional - Amateur
Subjects of teaching: Pastry
Pastry master with experience with great masters such as Ferran Adrià and the Roca Brothers. His pastry making is seen as an evolving art.
Where he teaches: Academic - Professional
Subjects of teaching: Modern Pastry.
With international experience, Andrea considers pastry a constantly evolving art, with a strong link between creativity and modern aesthetics.
Where he teaches: Academic
Subjects of teaching: Food Design
A designer who graduated from the Higher Institute of Artistic Industries in Florence, Angelo is teaching in various schools and consulting in the glass industry. He has received numerous international awards and continues to work in research and planning in the field of design and art .
Where he teaches: Academic - Amateur
Subjects of teaching: Food History - Anthropology
A specialist in food history and anthropology, she teaches with a cultural and scientific approach to gastronomy.
Where he teaches: Professional - Academic
Subjects of teaching: Energy nutrition
A specialist in energy nutrition, Annalisa teaches in professional and academic courses, providing advanced skills in food and nutrition.
Where he teaches: Academic - Professional
Subjects of teaching: Cooking
A chef with long experience in the Enoteca Ristorante Pane e Vino, Barbara is known for her sustainable approach to cooking. She teaches with a focus on waste reduction and cucina povera. She has represented Tuscan cuisine at international events and published books on the relationship between cuisine and culture.
Where he teaches: School of Culinary Arts Cordon Bleu
Subjects of teaching: Pastry and decoration
An expert in Tuscan cooking and pastry, Cristina is volcanic and always up-to-date on new culinary techniques. Passionate and helpful teacher.
Where he teaches: Professional - Amateur
Subjects of teaching: Cooking
Cooking teacher with a strong practical background, known for his ability to impart culinary knowledge at all levels.
Where he teaches: Amateur courses
Subjects of teaching: Cooking
A chef since 2001, Duccio has worked in various international restaurants and currently teaches amateur cooking classes. His passion for cooking is based on simplicity and quality, with a strong commitment to culinary education.
Teaching Subjects: Cooking
Born in Novara, Italy in 1966, Emilia has developed a strong interest in cooking, especially Middle Eastern cooking. She has been working with the Cordon Bleu School of Culinary Arts since 1997, contributing to various culinary courses and publications. She has a passion for cookbooks and researching new techniques.
Where he teaches: Professional
Subjects taught: Cooking
Born in Siena in 1972, Filippo has a long career in Michelin-starred restaurants. He is a member of the Jeune Restaurateur d'Europe association and opened the restaurant La Leggenda dei Frati in Florence, which was awarded a Michelin star in 2016.
Where she teaches: Academic - Professional
Subjects taught: Cake Design
An expert in cake design, Francesca teaches techniques for decorating and artistic cake creation with a hands-on, creative approach.
Where he teaches: Academic - Professional
Subjects taught: Fromagerie - Food cost
Born in Florence in 1974, he has a background in graphic design and painting. He has worked in various restaurants and collaborated with Coop Adriatica and Holiday Inn. He is currently technical manager at Cir Food s.c.
Where he teaches: Professional Courses
Subjects taught: Cooking
Born in Fiesole in 1981, Gabriele started as a waiter but was soon attracted to cooking. After working in several prestigious restaurants and studying at ALMA, he became chef at Gurdulù restaurant in Florence, where he combines technique and creativity in tasty and accessible dishes.
Dove insegna: Accademico - Professionale
Materie di insegnamento: Pasticceria - Panificazione
Maestro pasticcere e panificatore, insegna con un approccio pratico e dettagliato, aggiornato sulle tecniche moderne.
Where she teaches: Cooking
Florentine, specializing in traditional Italian dishes and gastronomic culture, teaches history and science of cooking, with courses for foreigners.
Where he teaches: Academic
Subjects taught: Mixology
An expert in mixology, he teaches with passion and expertise, up-to-date on the latest trends in the cocktail world.
Where she teaches: Academic - Amateur courses
Subjects taught: Japanese cuisine
Living in Florence since 2002, Kyoko teaches Japanese cuisine, specializing in fermentation and miso preparation, with a strong connection to tradition.
Where taught: Academic
Subjects taught: English
English teacher, specializing in providing language skills useful in the field of gastronomy and catering.
Where heteaches : Professional
Subjects taught: Ice cream
Born in 1951 in Rome, Marco worked as a researcher before founding an artisan gelato shop in Florence. His gelateria is among the best in Italy, thanks to his passion for quality raw materials. Since 2017, he has moved the business to Mugello to use local excellence.
Where she teaches: Academic - Professional
Subjects taught: Cooking
Maria began her career as a butcher and has worked in various prestigious restaurants. She currently teaches cooking with a focus on quality and tradition, having earned a Michelin star for La Tenda Rossa in 2018.
Where she teaches: Professional, Academic courses
Subjects taught: Basic cooking
Chef and owner of the Florentine trattoria Dalla Lola, Matilde is known for her determination and work ethic based on sustainability and non-waste. She teaches basic cooking in professional and academic courses, often hosting students in her restaurant for internships.
Where he teaches: Academic
Subjects taught: Unspecified
Florentine, journalist, writer and lecturer with a degree in political science. A communications expert and honey taster, he organizes tasting courses and uses the various nectars in cooking and aesthetics. He has collaborated with numerous newspapers and companies, and published "Little Guide to Education at the Table" .
Where she teaches: Academic Courses, Amateur
Subjects taught: Korean cuisine
Korean chef, a Culinary Arts graduate from the US, brings a fusion influence between Eastern and Tuscan cuisines. She has been working with the school since 2021.
Where he teaches: Academic
Subjects taught: Anthropology
A specialist in anthropology, Paul teaches at the academic school, offering a cultural and scientific perspective on gastronomy.
Where he teaches: Academic - Amateur courses
Subjects taught: Middle Eastern cuisine
A specialist in Middle Eastern cuisine, Philip teaches with a practical and cultural approach, up-to-date on the culinary traditions of his region.
Where he teaches: Academic - Professional
Subjects taught: Molecular Cuisine - CBT
An expert in molecular cooking and CBT, Riccardo teaches in academic and professional courses, introducing advanced and innovative culinary techniques.
Where she teaches: Academic
Subjects taught: Nutrition Science
Nutrition science specialist, passionate teacher and up-to-date on the latest research in the field of nutrition.
Where she teaches: Academic
Subjects taught: Middle Eastern cuisine
An author and documentary filmmaker, Silvia specializes in Middle Eastern cuisine and food-related cultural projects. She has been collaborating with the Middle East Now Festival since 2014.
Where she teaches: Academic - Professional
Subjects taught: Food hygiene and safety
Biologist specializing in food safety, teaches HACCP and quality control, with experience in consulting for food industries.
Where heteaches : Not specified
Subjects taught: Not specified
Pastry chef with over 20 years of experience, expert in artistic sugar and chocolate. He has participated in numerous competitions and teaches advanced pastry techniques.
Where he teaches: Academic - Professional
Subjects taught: Cooking
A chef with extensive practical experience, Stephen teaches cooking in academic and professional courses, imparting technical and creative skills to students.
Where he teaches: Professional, Academic, Amateur courses
Subjects taught: Cooking
With a passion passed down from his grandmother, he is known for his empathy and clarity in teaching. Specializing in pasta and ethnic dishes, he worked in restaurants for a long time before turning to teaching.
Teaching Subjects: Cooking
Born in 1971, Vito holds a diploma as Commis de cuisine and diplomas in sommelier and food cost. He has worked in several Michelin-starred restaurants and has been head chef at the Four Seasons Hotel in Florence since 2007. He has received numerous awards, including a Michelin star for the restaurant Il Palagio.
Where she teaches: Academic - Amateur
Subjects taught: Mexican cuisine
A specialist in Mexican cuisine, Zahie teaches both academic and amateur courses, bringing her extensive knowledge of Mexican gastronomy to students.
Where she teaches: Amateur, Professional and Academic courses
Materie di insegnamento: Cooking, Photography
Denise combines gastronomy, management, and storytelling. A graduate of the Cordon Bleu Culinary School in Florence, she has experience as a chef and manager, specializing in Italian and Tuscan cuisine. Her background in film makes her teaching dynamic and narrative. She also teaches photography, applying visual skills to food communication.
