Chef Instructor Pastry
Emanuele Martelli comes from Lombardy region of northern Italy. His passion for the culinary arts led him to take a training programme in boulangerie. Chef Martelli decided that his future lays in pastry following a training programme in the field and he went on to successfully obtain a pastry diploma. Chef Martelli began his career in the luxury hotel sector.
2012 marked a turning point in his career, when he was taken on as pastry sous-chef at the three Michelin-starred Georges Blanc restaurant, in the Ain village of the eponymous Chef.
He then works as Pastry Chef in a one Michelin-starred restaurants in the south of France, before he moved on to the kitchens of the InterContinental in Geneva.
His career path has also taken him to England, where he worked at the Waterside Inn restaurant. Chef Martelli assumed the role of pastry Chef in the three Michelin-starred establishment, under Chef Alain Roux.
Chef Martelli returns to France and joins Chef Remi Chambard’s kitchen brigade at the one Michelin-starred Les Étangs de Corot restaurant, near Versailles.
In order to further his knowledge, Emanuele Martelli has taken a variety of training programmes including freshly baked pastries and sugar.
Emanuele Martelli joined Le Cordon Bleu Paris team of Chef Instructors in 2018.
