Pastry coordinator and instructor
Fabio Centoni’s career began in the kitchen, where he developed a solid technical grounding and a deep knowledge of ingredients. From the very start, however, pastry was his true vocation: after eight years in the kitchen he chose to devote himself entirely to pastry, turning his passion into a profession. After specialist studies he moved from Tuscany to London, where he led the opening of a new pastry shop as head pastry chef.
In just two years he contributed successfully to the launch of three shops, building an international experience that would profoundly influence his vision of pastry.
Back in Italy, he worked as head pastry chef and chocolatier in a leading pastry shop in Bergamo, continuing to refine his technique and creativity.
Today he is instructor and coordinator of the Advanced Professional Pastry Course at Scuola Tessieri, where he also works on research and development in pastry and chocolate, with an approach that combines innovation, aesthetics and constant evolution. He works alongside internationally renowned master pastry chefs in Masterclasses and, in turn, gives masterclasses and consulting to professionals from all over the world, sharing his vision and expertise.
Recognised for his extraordinary ability to teach, he passes on his knowledge with passion and clarity, engaging and motivating those who follow him.
Attentive, empathetic and always in search of new stimuli, he guides each of his students to grow technically and creatively.
A complete and versatile pastry chef, he masters every area of pastry, with a particular specialisation in contemporary individual desserts and leavened cakes, in which he combines technical rigour, balance and aesthetic sensitivity.
Every creation reflects his innate sense of balance and measure: sweetness, acidity, texture, colour and shape come together with harmony and elegance.
