Leonardo Di Carlo

A great master pastry chef and pioneer in the science of pastry-making, Leonardo Di Carlo overturns all the usual constructs, creating highly unusual combinations in a perfect blend of art, science and technical skill.

Inspired by a great love for his work, Di Carlo is able to transpose all his bold culinary ideas into his creations. His approach has been proved right by the many triumphs he has achieved around the world, the result of constant study and practice, of exciting ventures in the professional field and of success in Italian and European competitions.

To name but a few of these: in 1996 and 1998 he came first in the Italian Pastry Making Championship; in 2001 he finished third in the World Cup in Lyon; in 2002 he took to the podium in the European Cup, and in 2004 he won first prize at the World Championship in Rimini.

His first book, “Tradizione in Evoluzione. Arte e Scienza in Pasticceria” (Tradition in Evolution. Art and Science in Pastry Making) was published in 2012. This manual of over 700 pages is full of illustrations, tips and practical experiments, and contains all the knowledge accumulated during his professional career.

He has been a popular judge on the RAI2 talent show Il Più Grande Pasticcere (The Greatest Pastry Chef). In 2015, together with his wife Michela, he founded Pastry Concept in Conegliano near Treviso: a small, high-tech R&D workshop.

It is in this extraordinary workshop that he created all the recipes for his second book Buona la Prima (The Good First), published in 2016. In 2018, he released his latest book Evoluzione in Rivoluzione (Evolution in Revolution).