10/06/2019

GUEST CHEFS AT CHOCO CUBE

GUEST CHEFS AT CHOCO CUBE

Gianluca Aresu
MAITRE CHOCOLATIER
aresu

Gianluca Aresu is one of the most important Italian pastry chefs and maitre chocolatiers, teacher at the international cooking and pastry school “Italian Chef Cooking School”, owner of the prestigious “Pasticceria Piemontese” in Cagliari and of the new concept “Originis”.

He makes his formation at “Istituto Boscolo Etoile” and thanks to international experiences in the United States and in South America, where he had the opportunity to collaborate with international teachers. He is a dynamic, focused and passionate entrepreneur, highly regarded both professionally and personally, for his leadership, his commitment and his natural skills.

Currently, he is teacher at his school, independent consultant for different food companies, and he holds pastry and chocolate courses for academies in Italy and Europe. He is also the author of several successful books (such as “Il cioccolato” ed. Etoile, “Cinquanta sfumature di cioccolato” ed. LT editore, “Le forme del cioccolato” ed. Italian Gourmet”), he writes for magazines of the pastry sector and takes part in successful TV shows on the channel Alice TV.

With the opening of CHOCO CUBE he is a well-regarded guest with which ICAM is proud to collaborate in order to offer his know how to its customers.

 

Mario Di Costanzo
PASTRY CHEF
dicostanzo

 

After achieving the classical high school diploma, at 18 years old Mario Di Costanzo started working as pastry chef. He joined the confectionary company founded by his father, specialized in the sector of purchasing artisan confectionary products.

Afterwards, he enrolled at the “Boscolo Etoile Academy”, where he began to attend training courses of the sector. He dedicated himself to training for two more years, attending very specific training about chocolate and pastry.

In 2010, at 27 years old, he opened a new pastry shop, where he could practice what he learnt during the years of study. He started working in different training schools, where he attended both professional and amateur courses. He worked for prestigious cuisine schools: “Dolce e salato” in Caserta, “I cook you” in Santa Maria Capua a Vetere, “Italian Chef Cooking School” in Cagliari, and also “Boscolo Etoile Academy”.

Mario is a great Maestro, characterized by his persistence and his determination, his objective is to promote the taste and the authenticity of pastry and chocolate art, proposing also classic and typical flavours, interpreted with an innovative key, together with the support of the most modern techniques.