Gianluca

Gianluca Fusto is an interesting man because he is able to be himself - to embody his professional calling - and at the same time something different. It is easy to draw parallels between his facial physiognomy and the art that has made him famous: the soft eyes, the tender gaze, the gentle manners... Everything reminds of his being a man-pastry-chef, whose velvety smoothness recalls a sponge cake, whose fragrant amiability the crunch of fresh pastry. A good man who makes good things. Then, however, Fusto also appears to be something other than what he can make.

He is shaggy, unpredictable, as much as his desserts are geometric, in total balance not only in taste but also in aesthetics. A stylistic choice, this, that comes from its education background. He was the first foreign pastry chef to access the Ecole du Grand Chocolat Valrhona, in 2003, at the age of 28: here he found himself working with chemists, physicists and food engineers, gaining the methodical approach to desserts that is one of his signatures. He was the first foreign pastry chef to access the Ecole du Grand Chocolat Valrhona, in 2003, at the age of 28: here he found himself working with chemists, physicists and food engineers, gaining the methodical approach to desserts that is one of his signatures. This imprint of his technical accuracy, however, shaped a material that was already alive, endowed with a soul, which gave life to his extraordinary creative curiosity. Born in Milan in 1975, he imported technical knowledge onto a thought that had already been formed. It is no coincidence that his putative father is Aimo Moroni: in other words, the man who was able to recount more than any other, and before anyone else, the extraordinary nature of the national gastronomic essence. Perhaps this is Fusto's secret after all: his creations speak French, describe the (sweet) world, but are born from an approach that is both personal and Italian.