January - March 2027
In recent years, the Italian food & beverage sector has emerged as a powerhouse on the international stage. Italian exports of food and wine have nearly doubled in a decade—from roughly €34 billion in 2014 to an estimated nearly €70 billion in 2024. Agenzia Nova+1 Italy now holds leadership in global categories such as pasta, tomato products, cured meats and cheese—and is widely recognised for quality, tradition and innovation. EFA News+2italianfoodnews.com+2
This strong momentum presents a vibrant opportunity for professionals, entrepreneurs and enthusiasts from around the world to engage deeply with the “Made in Italy” food culture—not just as consumers, but as skilled practitioners capturing global trends.
For example, many Italian food‑&‑beverage segments posted double‑digit growth in recent years. The Italian food industry is evolving—traditional products continue to shine, while new formats (functional foods, ready‑to‑eat, plant‑based variants) are gaining traction internationally.
By participating in this course you will deepen your understanding of Italian culinary heritage, production methods, quality systems and global marketing strategies—equipping you to operate in international food markets.
The Master in Contemporary Italian Haute Cuisine trains highly qualified professionals ready to work in the most prestigious international culinary environments. Upon completion of the program, graduates will be equipped to pursue careers in both Italy and abroad, thanks to a solid, modern, and excellence-oriented preparation.
Possible career paths include:
This program is designed for those who aim to stand out in the world of gastronomy, offering a specialization that blends Italian culinary tradition with contemporary innovation.
To enroll in the Master in Contemporary Italian Haute Cuisine, the following requirements must be met:
● Textbooks/E-books will be provided to each student.
MODULE 1 – THE FOUNDATIONS OF MODERN ITALIAN CUISINE
MODULE 2 – TECHNIQUES & APPLICATIONS
MODULE 3 – REGIONAL NARRATIVES & “IDENTITÀ DI TERRITORIO”
MODULE 4 – INTRODUCTION TO GOURMET BREAD AND PIZZA
MODULE 5 – AESTHETICS & SENSORY PLATING
MODULE 6 – THE BUSINESS OF ITALIAN CUISINE ABROAD
MODULE 7 – IN-PERSON
WEBINAR
Private Certificate of Attendance at the Course.
THE STEPS
INTRODUCTORY PHASE : Text-based study
CLASSROOM PHASE: 24h live streaming + 5 full days in-person (Milan)
PROFESSIONAL ORIENTATION: CV editing and dissemination to the area of preference.
Born in 1989 and of Apulian descent, Michele Cobuzzi came to the world of cooking through
family. Growing up in the countryside in close contact with nature, he has since childhood,
in fact, learned from his parents the love of genuine raw materials and agriculture.
On the family farm, nestled among olive groves, fruit trees, vegetables and livestock,
Michele soon developed a propensity to take care of ingredients, to
to wait and respect the rhythms of nature and to appreciate simple and genuine cuisine,
respectful of the land. From his mother, he learned the first traditional Apulian recipes; the
passion and determination, combined with creativity, led him to enroll in the school's
hotelier in Foggia and working in restaurants, since the age of 14. After graduation, he
his journey into the gastronomic world began: a journey that touched almost all the
Italian regions with a brief experience abroad in Ireland. The path of Michele Cobuzzi
is studded with great masters and important collaborations: from the one, at only 23 years old, with
Gordon Ramsey in Siena (in La Contrada Restaurant), to the kitchen of Bracali Restaurant (** 2
Michelin stars) in Maremma. These were followed by other high-level experiences: at
Milan in Il luogo Aimo e Nadia (** 2 Michelin stars) and at Enoteca Pinchiorri in Florence (***
3 Michelin stars). As of 2021, Michele Cobuzzi is executive chef of Anima (* 1 Michelin star).
and Vertigo (Contemporary Bar and Osteria), inside the Milano Verticale hotel | UNA
Experiences, and interpreter of Enrico Bartolini's gastronomic message, telling with
modern taste the rich heritage of Italian tradition and devoting particular
attention to the flavors and dishes of Milanese "extraction" by declining them with their own personal
imprint in homage to its origins.
F&B Manager, bartending trainer and bar room with years of experience in the luxury tourism sector. Over the years she has travelled around the world and can boast 15 international awards in the bar industry. Training Centre tutor for the International bartenders Association. Among the most important structures with which she has collaborated are the Yacht Club Costa Smeralda, Lungarno Hotels in Florence, jumeirah Grand Hotel Via Veneto Rome, Radisson Blu and Grand Hotel Plaza Rome. Chioma will be present in the editions of Rome and Florence.
Lecturer, researcher, author and consultant, develops novel models for economic and operational management for restaurants and Hotels.
Among his most significant past experiences: studies at Hotel Management School in Les Roches, Switzerland, and Endicott College in Boston; F&B management for 5-star hotels in the U.S., such as Marriott Portland (OR) and Plaza Athènée in Manhattan; the opening of his own successful restaurant, Amaca Art Café; and the publication of In Vino Business.
It bases its professional philosophy on a supportive conception of work, which assigns equal value and priority to the goals of the company, its clients and each employee.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Valorizza il tuo team e il tuo brand, compila il form e scopri visibilità, corsi e opportunità dedicate.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.