Marco Ambrosino
Chef @Sustanza
Matteo Torretta
Roaming Chef
Daniel Canzian
Chef @ Ristorante Daniel
Galileo Reposo
Pastry Chef @ Peck
Giuseppe Iannotti
Chef @ Kresios
Michelangelo Mammoliti
Chef @La Rei Natura / Boscareto Resort & Spa
Franco Aliberti
Roaming Chef
Danilo Angè
Roaming Chef
Matias Perdomo
Chef @ Contraste
Andrea Grignaffini
Food Critic
Raffaele Mancini
Roaming Chef
Federico Sisti
Chef @Frangente
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
Raffaele Lenzi
Chef @ilsereno al Lago
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 @ Macelleria Popolare
Victoria Small
Consultant @ Munchies
Anatolij Franzese
Chef @ Caveau Di Tradizioni
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.
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
