Instructor of the Advanced Training Course in Cooking
Christian Cecconi, born in 1983, was born in Livorno and already during his studies at the Enrico Mattei Institute in Rosignano began his first experiences in various restaurants in his city such as In Cicaia and Mistral. He was still a boy when he first met Luca Landi, World Champion of savory gelato, at the Green Park Resort in Tirrenia at Calambrone. From there a deep admiration was born, which kept him tied to Chef Landi for over 10 years, becoming finally his second chef. Christian decided to move to London where he worked for 2 years as a second chef at the Bocca di Lupo restaurant, one of the best Italian restaurants in the British capital, with Chef Jacob Kennedy. His continued curiosity then led him to San Gimignano as a gelato maker at the Dondoli Gelateria, masterfully directed by the famous and excellent Sergio Dondoli, world champion of sweet gelato. Finally, before arriving at Scuola Tessieri as an instructor of the Advanced Professional Cuinary Course and a technical consultant, he worked as a chef for several years at the Ristorante Martini a historic venue in the area of Tirrenia.
