Coordinator and Pastry Chef
After attending the Barga Hotel Institute, Fabio Centoni began his career in catering, starting from basics and quickly rising to being the head of a small brigade, focusing on the dessert menu. Pastry has always been his true calling, and after eight years in the kitchen, he decided to dedicate himself fully to his greatest passion.
Fabio completed a year-long training course at a professional school to acquire technical skills and knowledge. He then moved to London, where he successfully managed the opening of a new pastry shop as the head pastry chef, contributing to the launch of three sales points within two years.
Upon returning to Italy after five years, Fabio worked as the head pastry chef and chocolatier for a renowned pastry shop in Bergamo. Today, he serves as a instructor and coordinator of the Advanced Professional Course in Pastry and a technical consultant for Scuola Tessieri.
