SweetMood No32 - November 2022

THE ESSENCE OF EMOTIONS For Gianluca Fusto pastry arts mean the capability of combining ingredients with style, to give unique sensations to one’s palate. To introduce Gianluca Fusto simply as a pastry chef is an understatement. He is in fact a contemporary alchemist who plays with ingredients, consistencies, and temperatures to give unique sensations to one’s palate while instituting an aesthetic and structural minimalism. Each one of his creations is a story to be savoured and enjoyed with every bite. He has an eclectic offering ranging from the most important classics to experiential cakes, and it includes desserts that transform into conceptual expressions. Years of experience After graduating from the Carlo Porta Hospitality Institute of Milan, Gianluca moves to London and works at Harry’s Bar with Chef Alberigo Penati. He then moves to Paris to the Hotel de Castille where under the guidance of Alain Ducasse, he discovers to have a certain predisposition for pastry arts. When back in Milan, he joins the staff of Gualtiero Marchesi’s Bistrot, followed by La Scaletta with Aldo Bellini. But the big turning point both professionally and personally happens thanks to meeting with Aimo Moroni, patron of Il Luogo di Aimo e Nadia. With him, he learns to respect the ingredient and to internalize the importance of technique as a means for giving it value. At 28 years old, he enters professional training program of École du Grand Chocolat Valrhona in Tain-l’Hermitage, as the first foreign pastry chef of the teaching staff. Working with the food chemists, physicists and engineers allow him to perfectly understand the world of flavour, consolidating his rigorous and scientific approach to using ingredients. But Gianluca doesn’t stop there. He continues to travel, going from the Middle East to China, from the United States to Japan. The common thread of each trip is the relentless practice of keeping updated his mental encyclopaedia of ingredients. In 2008, he founds Gianluca Fusto Consulting, an entity of consulting, analysis, high-level training and courses aimed towards all areas of the food world. It confirms his love for technique, knowledge of ingredients, design, colours and aromas reminiscent of his travels. 2013 is a year with an important turning point created with Linda Massignan, Fusto’s partner in both work and life. Linda combines her experience in communication, marketing and musical management with the creativity of her husband. Thus, the “Fusto” brand is born. Recent history 2020 was supposed to be an By Monica Viani 9

RkJQdWJsaXNoZXIy MTE3NTA0