Diego Poli, born in 1988, after graduating from hospitality takes part in a project in Tuscany where he begins to work personally with the production and cultivation of chocolate in Ecuador. From that moment he start a training course in kitchens around Europe such as El Celler de can Roca *** in Spain and in Northern Europe, the Geranium Restaurant *** in Copenhagen and Frantzén Restaurant *** in Stockholm. In 2019, the opportunity to become the pastry chef of St. Hubertus *** in San Cassiano. At the same time, since 2015, he collaborate as Alma Ambassador in the world for Gualtiero Marchesi’s school in Colorno, increasingly developing his clear idea of pastry: natural, elegant and functional.
