Luca Cappelletti is a chef and pastry chef with an eclectic talent, known for his commitment to carrying on the culinary tradition and passion for the white art. Born in Bologna in 1985, he soon developed a strong interest in cooking, thanks to the precious influence of his grandmother Maria. His curiosity and dedication led him to undertake a path of study and work that made him a professional recognized and appreciated throughout the world.

His first significant experience in pastry making was at Charme in Bologna, where he perfected his skills, opening himself up to new creative possibilities.

At 23, Luca decided to explore the world, taking on the role of chef in the Italian restaurant Il Basilico in Seville. A year later, he crossed the ocean to work in San Francisco at Emporio Rulli, under the guidance of Master Pastry Chef Gary Rulli. This experience broadened his horizons, allowing him to learn unique techniques and styles in the international pastry scene.

Back in Italy, Luca was fortunate enough to work in the laboratory of Maestro Gino Fabbri in Bologna, a figure who profoundly influenced him on both a professional and personal level. In 2012, Luca started working in the Milanese laboratory of the Pavè pastry shop, alongside the owner Giovanni Giberti. Pavè would become one of the best-known patisseries internationally, and Luca played a crucial role in its growth during the first three years of its opening.

In addition to his pastry business, Luca began teaching pastry techniques at the Paideia Onlus School in Milan, offering basic and advanced training courses for those who wanted to specialize in the sector. In 2016, he accepted Davide Longoni’s invitation to create and manage a pastry laboratory next to Longoni’s historic bread and pizza production. In 2017, Luca served Andrea Berton and his partners in one of the trendiest places in Milan, Dry Pizza & Cocktails, where he won over guests with his innovative desserts.

Today, Luca Cappelletti dedicates himself mainly to teaching and offers specialized consultancy in the fields of pastry making and ice cream making. With his open approach and his deep knowledge of the trade, Luca offers a unique perspective to anyone wanting to embark on the path of pastry making.

Through his courses and consultations, he will help you develop not only the technical skills but also the passion and creativity needed to excel in this industry.