Cooking techniques and service
Christian Cecconi, born in 1983 in Livorno, began his first experiences in various restaurants in his city, such as In Cicaia and Mistral, while still studying at the Istituto Enrico Mattei in Rosignano. He was still a boy when he first met Luca Landi, world champion of savoury gelato, at the Green Park Resort in Tirrenia, Calambrone. From there grew a deep admiration that kept him at chef Landi’s side for more than 10 years, until he became his sous-chef. He later decided to move to London, where for about 2 years he worked as sous-chef at Bocca di Lupo, one of the best Italian restaurants in the British capital, with chef Jacob Kennedy. Curiosity then took him to San Gimignano as a gelato maker at Gelateria Dondoli, masterfully run by the famous and brilliant Sergio Dondoli, world champion of sweet gelato. Finally, before arriving at Scuola Tessieri as instructor on the Advanced Professional Cookery Course and technical consultant, he worked for several years as chef at Ristorante Martini in Tirrenia, a historic venue in the area.
