Course in Art of Plating and Food Law

Special guests in the Contemporary Cuisine, Art of Plating and Food and Beverage Manager tracks.

A chef by extraction, Simone Rugiati is a constantly evolving artist and professional: a TV host, author and producer who is much loved by Italian audiences, he collaborates with TV, radio and editorial networks on leading national circuits.

Always considered the pioneer of show cooking in Italy, today he is involved with his association "Simone Rugiati S-Chef for future" which works in Kenya for charitable missions.

He announces the hosting of "Tu si que vales" and "Street Food Battle" broadcast by Mediaset, "Cuochi e Fiamme," "Food Advisor" and "Italy Bites at the Restaurant" aired on Food Network.

Volcanic and creative by character, to this day he is also an entrepreneur and consultant for many Italian companies and Brands, devising menus and projects that are always on the cutting edge.

His first home is the Food Loft Milan, a Milanese location where he produces web and TV content, conceives new formats and hosts events with his catering of excellence

Alessandro Rossi was born on April 20, 1991. After hotel studies at the famous Pellegrino Artusi Institute, comes his first experience with Filippo Germasi at the Zafferano restaurant in Città della Pieve.
A training that began with Stefano Ciavatti, genius and unruliness of seafood cuisine, then Fino in Rimini and the Jasper in Perugia in which Rossi worked for four years. After a brief experience at Alessandro Dal Degan's Hotel Europa in Asiago, he returned to Tuscany to land as chef and partner at Filippo Saporito's Leggenda dei Frati. In those two years also came his first Michelin star as well as two hats from the L'Espresso Guide. It was in 2020 that the collaboration between the chef and Ristorante Gabbiano 3.0 in Marina di Grosseto was forged.

Roy Caceres, chef of the Roman restaurant Metamorfosi (1 Michelin star), arrived in Italy in 1993, at age 16, following his mother. He also cultivated a passion for food: "My grandfather, of Syrian origin, taught me from an early age the flavors of Middle Eastern cuisine, making me understand that there were other gastronomic traditions and the importance of being open to discoveries." In Italy, thanks to his self-sacrifice and commitment, he made a career within a few years, moving from prestigious establishments such as Relais & Chateaux Il Pellicano and Locanda Solarola, where Caceres became the chef. Until he felt ready to spread his wings, opening his own restaurant in Rome in 2010, which in a short time has become a reference point for gourmet cuisine in the capital.

A writer and journalist, Roberta Schira is the author of major books, including. Menu for four seasons, The New Bon Ton at the Table, The book of offal and many others. She is the author of a food criticism column in Corriere della Sera and writes in Finedininglovers, La Grande Cucina and The Life Journal. She also collaborates with RSI on the program Cuochi d'artificio. She is founder and co-director of Blogazine Madame&Monsieur.

Born in 1990, grew up just a stone's throw from Bergamo, but a citizen of the world. Communicative, histrionic, sociable, fashion lover, does not go unnoticed thanks to a strong personality that he has highlighted in national TV programs and newspapers, numerous promotional events such as GourmArte in Bergamo, Salone del mobile in Milan and Salone del Gusto, Eataly in Turin.
Tradition, technique, research in raw materials is what characterizes his cuisine. He has lived in and visited several cities around the world, a life full of encounters and experiences that he has shared with very renowned colleagues who have enhanced his professional qualities.
Winner of Hell's kitchen Italia 2015 - the world's most famous and long-running culinary talent show, hosted by Chef Carlo Cracco, and broadcast on Sky Uno. With the win, he earned the position of executive chef at Hell's Kitchen restaurant at Forte Village Resort in Sardinia in 2015.
The victory also earned him the position of Sous Chef within successive editions of Hell's Kitchen. Not only cooking classes and team building, but also synergies with major commercial brands. He now does catering consulting for start-up restaurants and restyling existing formats. He runs a catering business called "Aesthetic Kitchen," gourmet catering that gives free rein to the creative and aesthetic cuisine that sets him apart; Through his social channels he cultivates a community whose common thread is lifestyle and cooking. In 2020, he opens his YouTube channel!

Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.

He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.

She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.

His career as a chef has been an incredible journey, a path studded with experiences that have enriched his professional and personal background. From traditional kitchens, where he honed classic techniques and learned the importance of quality ingredients, he has moved on to roles that have seen him innovate and experiment, pushing the boundaries of conventional cuisine. As a consultant, he has had the opportunity to pass on his passion and knowledge, helping restaurants start and grow, and developing products that reflect his culinary philosophy. Each recipe is a story, each dish a work of art that encapsulates the dedication and creativity he has put into his work for more than three decades.

She was born in Milan to parents from different and distant countries: a father, from Calabria, who was able to instill in her that healthy innate passion for good food, typical of southern Italy. Her mother, Dutch, passed on to her a sense of order and beauty. These types of upbringing combined with passion and years of assistance on the set led her to become an established food stylist.

Concept & Eating Designer and founding partner of supperclub Italia, a visionary and new-concept place, she has curated events and food experiences, organized pathways and training in international and multifaceted settings. Creative Director and founder of the research project applied to the new and its fruition, consumption and reception DesignFood.house

Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.