Riccardo Magni

Riccardo Magni is a pastry Chef, a professional operating for over two decades in the world of pastry. He starts working alongside his father Paolo alternating the activity in the workshop to a professional growth based by numerous training and refresher courses, stages under the guidance of great professionals, attending structures such as the Ecole Lenotre and Bellouet Conseil in France, Richemont in Lucerne in Switzerland, Cast Alimenti and Arte Dolce in Italy. He has gained considerable experience in national and international contexts of high professional value including, just to name a few, the “Grand Hotel Villa Serbelloni” in Bellagio (5 star deluxe), the restaurant of the starred Chef Gualtiero Marchesi “Albereta”, the historical pastry-shops “Confetteria Cova” in Milan and "Balzer 1850" in Bergamo. He cooperates with important pastry-activities in Italy and abroad, and is published in numerous leading sector-magazines such as Pasticceria Internazionale, Dolcesalato, Gelato Artigianale. He currently works as a consultant and teacher at 360 °, a task in which he is comprehensively involved with prominent companies, with the world of education teaching from Cast Alimenti,Dado School Pomati, Chef's School Hong Kong, Arte Dolce in Rimini,Con Gusto Gourmet Institute in Milan, Hangar 78 The evolution of this process is realized through the desire to build on the professional background, the acquired knowledge and sensitivity, with the recent decision to grow as a consultant pastry chef. This change involves him in all different areas of pastry even outside the national borders, from the Mediterranean to Asia, from Europe to the Arab countries, developing several projects and working with companies in the sector,magazines , carrying on his teaching and demostration activities. As a member of Team Switzerland he was finalist in the Coupe du Monde 2015 Patisserie Lyon,where he received a brilliant second place in the presentation of the “entremet glacé”.