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The School

Chefs, Academics and Experts

Chefs

Matteo Berti
Head of Education
Bruno Ruffini
Cookery Teaching Chef and Cookery Courses Coordinator
Walter Masut
Pastry Teaching Chef and Pastry Courses Coordinator
Fulvio Vailati Canta
Pastry Teaching Chef and Pastry Courses Coordinator
Angelo Belluzzi
Pastry Teaching Chef
Valerio Cabri
Cookery Teaching Chef
Nicoletta Caragica
Pastry Teaching Chef
Antonello Di Maria
Pastry Teaching Chef
Piero Di Turi
Cookery Teaching Chef
Fabio Giacopelli
Cookery Teaching Chef
Luigi Margiovanni
Pastry Teaching Chef
Enrico Nativi
Pastry Teaching Chef at The Food School Thailand
Matteo Papa
Cookery Teaching Chef
Giuseppe Pellegrino
Cookery Teaching Chef
Martina Piccoli
Cookery Teaching Chef
Stefano Scarso
Cookery Teaching Chef
Lorenzo Terenziani
Cookery Teaching Chef
Laura Torresin
Cookery Teaching Chef
Federico Vigilante
Cookery Teaching Chef

Academics and Experts

Ciro Fontanesi
Teaching Coordinator of ALMA Wine Academy
Alessandro Fadda
Teaching Coordinator of Food & Beverage Manager Master
Roberto Gardini
Teaching Coordinator of Sala, Bar & Sommellerie Advanced Program
Fabio Amadei
Head of Gastronomic Culture and Sustainability
Novella Bagna
Sensory analysis
Gianpaolo Braceschi
Sensory analysis
Antonio Cassano
Restaurant Management
Renato Brancaleoni
Italian Cheese & Cold cuts
Nicola Chighine
Marketing
Massimo Castellani
Enography and Oenology
Laila Ciocca
Gastronomic Culture and Sustainability
Ivano Dolciotti
Business management
Matteo Federici
Management, Cost analysis, pricing
Costanza Fregoni
Oenology, Oenography, Viticulture
Massimo Gelati
Food Safety
Francesca Giopp
Nutrition
Pierluigi Gorgoni
Oenology
Giuseppe Grassi
Foodservice production systems
Andrea Grignaffini
Food and Wine
Talia Milani
Italian Language
Vittorio Majori
Italian Pasta Making
Davide Mondin
Typical products and certification
Guido Mori
Gastronomic physics
Matteo Pessina
Oenology
Marianna Petracca
Restaurant service & Hospitality
Simone Rodolfi
Bakery
Stefano Venturelli
Restaurant service & Hospitality

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