Armando Palmieri

Armando Palmieri, a globetrotting Neapolitan pastry chef, after graduating in a technical-scientific field, decides to change his life, following his passion for cooking first and pastry-making later. After attending prestigious training schools in Italy (Etoile) and France (Ferrandi), he works extensively abroad, starting from France. After Paris at La Parisienne bakery in the 14th arrondissement, he moves to London where he becomes the head pastry chef for Chef Bruno Barbieri, also earning a Michelin star. He often travels for work and visits Scotland, Ireland, the Netherlands, and Belgium where he refines his knowledge of chocolate at Godiva. Back in Italy, he begins to dedicate time to training and studying the concept of reasoned pastry-making, what's behind each individual recipe, the study, the research, how the recipe itself is constructed. The meeting with Prof. Franco Antoniazzi at the University of Parma is decisive. He teaches the Art of Italian pastry-making at the Zhejiang University of Culinary Arts in Hong Kong, then at the Hung Kuang Academy in Taichung, Taiwan, and in Seoul, South Korea, where he works as a freelance consultant for Lotte Hotel. He then flies to New York and Toronto, always as a pastry consultant. Whenever he has time, we often find him traveling around Europe in search of new inspirations, he says. Between 2009 and 2012, he receives numerous recognitions from the Italian and foreign confectionery world, including his appointment as ambassador of Italian sweets in the world, thanks to his experience abroad. In 2016, he was co-founder and teacher at Open Pastry Kitchen, the didactic laboratory of creative cooking and pastry-making in Milan, an open space for all those who want to understand pastry-making through a magnifying glass. In the same year, he hosts the TV show "Il giro del mondo in 80 dolci" (Around the World in 80 Desserts) on Alice TV. Thanks to his continuous desire to grow and carry forward his projects, he was Execu