Chocolate Expert

I have more than 30 years of experience in the chocolate world. Running tastings for thousands of people all around world.

About 175.000 sample tasted 8 year of  International Chocolate Awards but 3 times the number in all my life because I worked 20 years for the biggest and the 1st (1994) chocolate exhibition in Italy and in the world as a Chocolate Tasting Director. Every year more than 1.000.000 people attended in 10 days in my tasting lessons.

I was so lucky to meet the best chocolatiers and the best chocolate makers and cacao people in the world in a very unauspicious period for cacao and chocolate. In fact, chocolate was not so trendy and I decided to open the 1st Chocolate Quality bar in Florence.

Journalist for European Pastry, Chocolate  and Tea Magazine. I’m a 38 year-certified professional wine, water and tea sommelier.

And Tutor for chefs and bachelor program in Cordon Bleu School in Italy. 

Apart from the International Chocolate Awards and the International Institute of Chocolate and Cacao Tasting I have founded with Gilles Brochard The Tea Tasting Institute that teaches tea tasting around the world.

I’m a mistery guest and a food & beverage expert and consultant for 5 stars chain hotels. I teach to any high level manager and team in the hotellerie world how to serve and use, how consider to offer complementary chocolate and tea in rooms and suites.

And Tutor for chefs and bachelor program in Cordon Bleu School in Italy. 

Apart from the International Chocolate Awards and the International Institute of Chocolate and Cacao Tasting I have founded with Gilles Brochard The Tea Tasting Institute that teaches tea tasting around the world.

I’m a mistery guest and a food & beverage expert and consultant for 5 stars chain hotels. I teach to any high level manager and team in the hotellerie world how to serve and use, how consider to offer complementary chocolate and tea in rooms and suites.