Leonardo Di Carlo
Pastry Chef
Leonardo Di Carlo was still very young when he first started to work in his parents’ shop and became passionate for pastry. He won many prestigious awards, including third place in the Coupe du Monde in Lyon, France in 2001, the top of the podium in the European Cup in 2002, and a gold medal at the World Pastry UIPGC Championship in Rimini, Italy in 2004. Without a doubt, he represents one of the finest examples of Italian artistic ability mixed with a strong professional ambition. Since 2014, he is an international Ambassador for Callebaut.
Bakery is in my DNA: even when I am not working, I research, read, and try to learn more about new trends. Methodical knowledge and creativity are abilities that cannot be made up but need to be refined by hard studying and practicing in the lab
