His love story with pastry started when he was trying to get far away from that same world. His father was a pastry chef and he died before his birth, this was a sign that influenced his destiny.
Since the early adolescence he was pushed by his family to follow his father footsteps, with the result to only push him further away from that path. He decided to study Economics in high school, achieving good results for the first two years. Then, during a Christmas break he worked as a cashier in the local pastry shop and given the high demands due to the period, he was moved to the lab. This is the moment when his passion sparked. He left his studies to dedicate himself exclusively to work, collecting numerous experiences all over Italy, a special mention to the experience in Grand Hotel Excelsior Vittoria in Sorrento where in 2015 he contributed to the confirmation of the Michelin star of the restaurant Terrazza Bosquet. Afterwards, in 2016 he worked at the restaurant inside Ravello Palazzo Avino, again helping to confirm the Michelin star.
From 2017 to 2020 he was in Sardinia where he co-managed “Le Dolcezze Napoletane” (2 shops) and he has a variety of partnerships with hotels and restaurants of the Costa Smeralda.
Nowadays other than being a consultant he works hard to grow his experiences.
Instagram: @lopes_gianni
