THE DECORS
Jimmi
Eriksson
Jimmi's career began at a young age when, after his studies, he obtained an internship at Fredsgatan 12, a well-known restaurant in Stockholm. He captained the Swedish team, winning gold at the Culinary World Cup and silver at the Culinary Olympics. During the same period, he secured a victory in the Global Chefs Challenge in Kuala Lumpur, where he outshone 70 other chefs.
MOULDS AND RECIPES DESIGNED BY THE CHEF
Alessandro
Bergamo
Always passionate about cooking, Alessandro began his professional journey in France alongside great masters such as Yannick Alléno and Benoit Vidal. After some stages in Canada and Japan, he returned to Italy to work at Cracco's restaurant in Galleria, where he still holds the position of sous chef to this day.
MOULD AND RECIPE DESIGNED BY THE CHEF
Iside
De Cesare
Iside's love for cooking leads her to abandon her university studies to enter the field of catering. After gaining significant experience in various Italian establishments, in 2005 she opens La Parolina restaurant with her husband, which was awarded a Michelin star in 2010.
MOULD AND RECIPE DESIGNED BY THE CHEF
Andrea
Berton
Born in 1970, Chef Berton began his culinary journey in the brigade of Gualtiero Marchesi in Milan. After honing his skills in kitchens across the world's top restaurants, from 1997 to 2001, he worked as a Chef at Taverna di Collaredo di Monte Albano, where he earned his first Michelin Star. In the following years, his career continued with recognitions and collaborations with exclusive restaurants, and in 2017, he opened DRY Milano at Viale Vittorio Veneto 28.
MOULD AND RECIPE DESIGNED BY THE CHEF
THE OTHER DECORATIVE SHAPES
