Do you love Italian pastry? Save the date then! We are going to talk about of something that you can’t miss out!

The 10th of September 2019, from 10am to 4pm Master Pastry Chef Alessandro Urilli is going to join our event “Mastering the Art”. Alessandro will use for this event Le Sinfonie flours, that’s why the title of his demo will be “Having a typical Italian breakfast with Le Sinfonie flour”.

This FREE event will be held at the ICC Sydney, during the 2019 Fine Food Expo at Level 2 (Foyer). 

About Pastry Chef Alessandro Urilli

Alessandro Urilli

Alessandro has an outstanding Executive Pastry chef career spanning for more than 25 years learning, developing and discovering the basics, science and the technology in the pastry and bakery industry, all blended with an artistic flair. Alessandro’s career hasn’t started in the usual way as a pastry chef would normally do, but through his artistic skill in carving, engraving and sculpting marble and wood.

It would take him sometimes before he could convert that skill on to anything related to the pastry world.

In the mid 90’s Alessandro studied Hospitality and Advance Pastry & Bakery science at Thames Valley University in Berkshire (Great Britain) where he was awarded at Hotelolimpia several times for his artistic skills.

Alessandro is known for the depth knowledge of the basic ingredients and how their chemical reaction through mixing methods are applied and the study of combination in taste and textures.

Having spent nearly a decade honing his skills in 5-diamond Hotels and Michelin starred restaurants from Le Gavroche in Mayfair London to the Brunei’s family at the Dorchester Hotel in London as Kitchen Artist Chef ( Ice, sugar and chocolate sculpture), he moved after to Harrod’s, Peck of Milan as Executive Pastry chef and pastry trainer for all the Peck’s International openings ( Japan and Zurich) and also with the French Maitre Chocolatier Michel Belin(Albi/Takashimaya Japan). He joined Boscolo Group as Pastry & Bakery program manager at the Etoile school in Venice.

In the same time Alessandro has assimilated a vast number of artistic styles and displayed unusual technical facility as a sculptor that it could be easily adapted to the pastry and bakery world.

Once Alessandro hit on that method and style, his artistic skills in sugar and chocolate sculpture matured with extraordinary rapidity and it was in 2001 that his recognition was achieved in winning the SIAB (European best pastry championship) and the “best in show”.

Member of AMPI (academy of master Italian pastry chefs) and Relais Dessert International, Alessandro started to travel the world presenting the Italian Patisserie at its best together and with the support of the most influential and innovative in the industry from Barry-Callebaut to Agugiaro & Figna which Alessandro now he’s one of the world wide Ambassador and Technical Advisor and productS development.

Alessandro’s style and method has brought him to Australia where his knowledge, experience and skills had gave him the opportunity to work as a consultant in developing business either in Sydney and Melbourne. He then moved into education where he became a Trainer and Assessor at Le Cordon Bleu, Holmesglen Campus and the Polytechnic of Melbourne hoping to inspire young students in pursuing the passion needed for this wonderful sweet world.

Alessandro will use our high quality catering equipment such us the Moretti Forni dough Sheeter for pastry and the Moretti Forni Mixer (photo).