Archive

Marco Ambrosino

Chef @ 28posti

Matteo Torretta

Roaming Chef

Daniel Canzian

Chef @ Ristorante Daniel

Galileo Reposo

Pastry Chef @ Peck

Giuseppe Iannotti

Chef @ Kresios

Michelangelo Mammoliti

Chef @ La Madernassa

Franco Aliberti

Roaming Chef

Danilo Angè

Roaming Chef

Matias Perdomo

Chef @ Contraste

Andrea Grignaffini

Food Critic

Raffaele Mancini

Roaming Chef

Federico Sisti

Roaming Chef

Thomas Piras

Maitre Sommelier @ Contraste

Carlo Spinelli

Food Critic

Daniele Bonzi

Pastry Chef @ Four Seasons

Gianluca Fusto

Pastry Chef @ Fusto Milano

Davide Longoni

Baker @ Panificio Longoni

Fabrizio Barbato

Pastry Chef @ Ile Douce Milano

Beppe Allegretta

Pastry Chef @ Armani Nobu Milano

Stefano Guizzetti

Ice cream maker @ Ciacco Gelato

Gabriele Zanatta

Journalist & Editor in chief @ Identità Golose

Alberto Tasinato

Patron @ L'Alchimia Ristorante

Margo Schachter

Journalist

Maurizio De Pasquale

Pastry Chef @ Pasticceria Orlandi

Roberto Savio

Photographer

Roberta Abate

Editor in chief @ Munchies Italia

Giacomo Gironi

Maitre Sommelier

Franco Ponti (Tucci)

Bartender

Nabil Bakouss

Roaming Chef

Sergio Motta

Patron @ Macelleria Motta

Nicolò Scaglione

Food Critic

Matteo Pessina

Sommelier

Giuseppe Zen

Patron @ Mangiari di Strada

Victoria Small

Consultant @ Munchies

Nicoletta Polliotto

Digital Consultant

Anatolij Franzese

Roaming Chef

Roberta Antonioli

Press Officer @ Antonioli Studio PR

Stefano Scarsciotti

Consultant / Strategy Advisor

Michele Ardoni

Consultant @ Dynamic Food Brands

Luca Cappelletti

Roaming Pastry Chef

Osteria Francescana ***

Modena

Piazza Duomo ***

Alba (CN)

Enrico Bartolini al MUDEC ***

Milano

Le Calandre ***

Rubano (PD)

Da Vittorio ***

Brusaporto (BG)

Il luogo di Aimo e Nadia **

Milano

San Domenico **

Imola (BO)

Vun Andrea Aprea **

Milano

La Madernassa **

Guarene (CN)

Villa Crespi **

Orta San Giulio (NO)

Casa Perbellini **

Verona (VR)

Magnolia **

Cesenatico (FC)

Seta by Antonio Guida **

Milano

Cracco *

Milano

Sadler *

Milano

Contraste *

Milano

Joia *

Milano

Iyo *

Milano

Alchimia *

Milano

Kresios *

Telese (BN)

Trattoria Zappatori *

Pinerolo (TO)

Cannavacciuolo Bistrot *

Torino

Lido 84 *

Gardone Riviera (BS)

Marconi *

Sasso Marconi (BO)

Atman *

Lamporecchio (PT)

Berton *

Milano

La Leggenda dei Frati *

Firenze (FI)

I Portici *

Bologna (BO)

I Pupi *

Bagheria (PA)

I Tigli in Theoria *

Como

Andreina *

Loreto (AN)

Parizzi *

Parma (PR)

Ca’ Matilde *

Quattro Castella (RE)

Materia *

Cernobbio (CO)

Trippa

Milano

Ristorante Daniel

Milano

Pomiroeu

Seregno (MB)

Ratanà

Milano

Bu:r

Milano

Massimiliano Poggi

Trebbo (BO)

Retrobottega

Roma

28 posti

Milano

Peck

Milano

Antica trattoria di Sacerno

Sacerno (BO)

Fusto

Milano

Pasticceria Knam

Milano

Antica Osteria Magenes

Gaggiano (MI)

Trattoria del Nuovo Macello

Milano

Sine Restaurant

Milano

Ciacco

Milano

Pasticceria Nuovo Mondo

Prato (PO)

Crosta

Milano

Pasticceria Pavé

Milano

Pasticceria Fiorentini

Faenza (RA)

Pasticceria Martesana

Milano

Pasticceria Bompiani

Roma

Pasticceria L’Ile Douce

Milano

Dry Milano

Milano

Cipriani Hotel

London

Four Seasons Hotel

Milano

The Westin Palace Hotel

Milano

FREEL

Milano

Munchies

Milano

Aromi

Verona

Italia Squisita

Milano

Sebastiano Corno

Sebastiano Corno, an ex cooking student: after a period at Al Cortile restaurant, he has been working as Trippa’s Sous Chef for three years now, he has recently opened his own business, Fratelli Torcinelli!

Fabiola Ardemani

Fabiola Ardemani, ex FGA pastry student: after an internship at Italy’s Bake Off, she worked at  Dry - pIzza & cocktails - and she is currently the pastry chef at restaurant Cracco.

Cristina Vaghi

Cristina Vaghi, ex FGA pastry student: after an internship at Patisserie des Reves, she is now the pastry chef at Crosta Milano.

Andrea Larossa

One of our first graduates in haute cuisine, he is now a Michelin Star Chef in Alba, Piedmont. His restaurant’s name is Larossa. He pops by every once in a while and teach the new students.

Alfio Nicolosi

After his experiences at restaurants such as Trattoria del Nuovo Macello, Berton *, Milan’s Liberty and Kresios*, he is now head chef at Relais Tenuta de l’Annunziata (Como).

Marco Esposito

Marco Esposito, ex FGA student: after a Culinary Science degree and an AIS Sommelier diploma, he attended our cooking curriculum and he has opened his own catering company: Brothering Milan

Federico Andreini

After first appearing on Italy’s Bake Off, Federico attended the Patisserie curriculum and he is now part of Amelia* ’s restaurant.

Francesca Simone e Marco Moretto

Francesca Simone and Marco Moretto, ex FGA students: both photographers, they chose to attend the Master in Food Photography (and Francesca the Master in Communication on top of that) and to open their photography studio specialized in food, still-life and social media

Gianluca Laserra

From kitchen to restaurant management: Gianluca Laserra, ex FGA cooking student, discovered his best abilities during his first internship at Chef Giancarlo Morelli’s Pomiroeu restaurant. After various international experiences (such as Gordon Ramsay’s and Alain Ducasse's restaurants in London), he is now Maitre at Berton Restaurant, Milan.

Eleonora Barbone

Eleonora Barbone, ex FGA cooking student: after the professional course and various important job experiences (28 posti in Milano, S'Apposentu in Sardegna, Edit in Torino) she is currently head chef at Vasiliki Kouzina restaurant.

Edoardo Notizia

Known to people as Masterchedo, Edoardo is a modern cook that created both online and offline contents for well known brands and magazines. Born art director turned cook during his time at FGA he is now working as content creator for multiple agencies.

John Mauro Mandocdoc

After his internship at Innocenti Evasioni* in Milan, John went back to the Philippines to partake into a family run startup. He is now in Oslo working as head chef at KAIN Rice Bar.

Brahim El Begri

Brahim El Begri, ex FGA cooking student: after a period at Piazza Duomo*** Michelin Starred restaurant, he is now part of the Brothering Milano team founded by some of our ex alumni!

Giusy Chebeir

Giusy started from scratch here at FGA, partaking in the management curriculum, she is now Maitre at the very remarkable Daniel restaurant in Milan by chef  Daniel Canzian.

Marco Polizzi

After our Master in Communication and Food Critic, he has interned at the magazine Italia Squisita. Today he is one of their staff’s food writers, crowning his dream. 

Andrea Tirelli

After his diploma in Haute cuisine, Andrea went to work at Ratanà, with chef Cesare Battisti. He is today one of the owners of Milan’s contemporary bistrot Distreat.

Francesca Russo

Francesca Russo, ex FGA cooking student: after an internship with Eugenio Boer, she has worked at Magna Pars, at the Vespasia restaurant and with Enrico Bartolini at Mudec. Now she is the chef of the format Bowls and more!

Daniele Maffioli Torriani

After his internship at La maniera di Carlo and one at Bracelleria, he is now maitre at Iuta Bistrot, located at the Pirelli HangarBicocca, Milano.

Elena Pozzi

Elena Pozzi, ex FGA pastry student: after an internship with pastry chef Galileo Reposo and an experience at Erba Brusca, she has decided to open her own bakery: Quattro Quarti Torte!

Flavio Lombardi

At the end of the first lockdown and ways before his diploma in Haute cuisine, Flavio has opened the doors of a rooftop bar called Clèr in Milan. While waiting for spring to arrive, he’s currently doing his internship at Crosta Milano.

Luca Pizzocheri

With a marketing and economics background, Luca Pizzocheri, ex FGA cooking student, after the professional course and two job experiences in Milan (Trippa and Seta restaurant) is now working as a private Chef.

Luca Robledo

Luca Robledo, ex FGA cooking student: after his internship he started his career as a personal chef and consultant for startups and companies.

Oreste Santomassimo

Oreste Santomassimo, ex FGA cooking student: after the course and various experiences in Milan, he decided to follow his dream and go back home to open his restaurant “Da Biso Family”.

Stefania Lioi

Stefania Lioi, ex FGA cooking student: after a time at Al Cortile restaurant and after working for the #EffettoWow TV show with Chef Misha Sukyas, she was working at Filz Milano and is now currently sous chef at Mestè Milano! 

Emmanuele Forcone

Roaming Pastry Chef

Dario Picchiotti

Chef @ Antica Trattoria di Sacerno

Max Poggi

Chef @ Massimiliano Poggi Cucina

Errico Recanati

Chef @ Andreina

Lucia Antonelli

Chef @ La Taverna del Cacciatore

Emanuele Petrosino

Chef @ Bianca Relais

Rino Duca

Chef @ Il Grano di Pepe

Pierluigi Sapiente

Pastry Chef