Francesco has over 15-years of experience as a pastry chef, in which time he has held positions at prestigious establishments including Michelin-starred restaurants and luxury hotels. Francesco is currently executive pastry chef for the private member club group, 5 Hertford street and Oswald’s, where he leads a brigade of 30 talented pastry chefs.
Originally from Puglia, south Italy, Francesco started his career in pastry in 2008, having the opportunity to stage in Bologna with one of the best pastry Maestro in Italy, Gino Fabbri, which sparked a love and passion for the job.
Francesco moved to London in June 2012, starting his career in the UK in then newly opened fine dining Italian restaurant, Banca, mainly focussing on the bread section.
He then moved on to Hakkasan restaurant as sous chef alongside Graham Hornigold and Daniel Pearse for the Mayfair branch, soon becoming became head pastry chef for the two Michelin-star awarded London restaurants.
Following this Francesco worked in several high-end hotels including the Langham hotel alongside Cherish Finden, and three years at the iconic Savoy Hotel as head pastry chef.
Join us for this fantastic event where Francesco will talk about panettone, its history and the importance of ‘lievito madre’ (natural yeast). He will be showing and explaining the most important steps of the three-day process of panettone making, sharing tips, recipes and explaining the different variations of this iconic Italian dish.
You can also join us for an online livestream of the event:
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