Claudio PEZZETTI

Pastry Chef : 1 restaurant

Presentation

Claudio Pezzetti admits without blushing that he got into pastry-making by chance. Born in Padua, Italy, he trained at the hotel school in Abano Terme, not far from Venice.

Early on, he set his sights on France, arriving in 2003 through the door of the Royal Monceau's Italian restaurant, Il Carpaccio. A year later, the chef at the time, Davide Bisetto, embarked on a new adventure in Corsica, at the Casadelmar in Porto-Vecchio, which had just opened. He offered her the chance to take over the patisserie, the only position available. "At the time, it was a simple patisserie. The same person did the starters and the pastries. At some point, I had to make a choice," he recounts.

Self-taught, Claudio Pezzetti became an official and exclusive pastry chef after training at Le Royal, Evian, Le Taillevent in Paris, Lenôtre and Pierre Hermé, among others:"I did a month here, a month there, thanks to the maître d'hôtel at the Casadelmar, who had a very good network."In 2009, he returned home to the Four Seasons in Florence, where he perfected his training as a pastry chef.

2014, back to the Casadelmar. With hard work, Claudio Pezzetti found his style. Thanks also to chef Fabio Bragagnolo, with whom he shares the same vision and respect for local produce. Exit exotic fruits. "I spend a lot of time with producers to discover new products, touch them and taste them. The product is the basis of my patisserie, I just try to sublimate it."

B. G.