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Our Team
Dedication. Expertise. Passion.
Luigi De Luca
Trainer
Born in Messina (Italy) on February 23, 1958
Luigi De Luca is a business & community facilitator which provides education and support to new and existing businesses and organizations within the food industry. Luigi is a JP and a freelance Personal Chef, Gelato, Granita & ice cream technician, Food writer contributor for Chiriotti Editori - TO - (Italy) since 1991 and Chef belonging to the international Escoffier Disciples since 2022.
Luigi officially introduced Gelato courses at Tafe and since 1991 they have been included in the official lists of trades in Australia. Luigi was the only artisan gelato maker certified by the TAFE and the Community College at Leichhardt High School.
Luigi De Luca, has assisted businesses to realise their full potential in a variety of countries, including Africa, Philippines, Indonesia, Japan, Singapore and right here in Australia.
Luigi was raised understanding the nature of the product and with a clear understanding of the need to pursue high standards within the industry in Australia.
Luigi was instrumental in creating a category within the Australian employment sector to include gelato manufacturing as a recognised profession.
Also, Luigi create the guide-line to introduce traditional Olive Oil, Pasta and Gelato in competition at the RAS (Royal Agricultural Society) Royal Agriculture Society: “Proposed at the RAS Dairy Competition to add Gelato in the annual competition. Italian Gelato has been recognized as superior because the fat content and the production process are different from industrial ice-cream”. Luigi was the inaugural President of the Gelato Manufacturers Association of Australia.
Before his arrival to Australia in 1994, the category never existed.
Roberto Di Massa
Trainer
Born in Ischia in 1977, running into pizza for the first time at age 15. With maestro Umberto from the homonymous pizzeria in Ischia; over the years, he follows a long path that leads him to meet prestigious pizza chefs from whom he grasps the secrets of pizza making.
His experience in management of pizzerias starts from his island with a pizzeria-brewery. In 2007 he collaborates with his brothers to the creation of Pizzeria Tonino in Bologna.
Today independent consultant, he cooperates with companies and training associations such as AVPN and Mill companies, consulting and exhibitions in Italy and over 18 countries around the world.
Giovanni Carone
Trainer
Giovanni Carone is a professional chef and pizza chef from Bari, Apulia (South Italy). Specialised in pizza and pizza gourmet he never stops to experiment new recipes, ingredients and flavour combinations to achieve the perfect contemporary pizza. He started his journey studying with the 2008 world pizza champion and International judge Rosa Casulli and the bakery master Mario D'oria, working in Italy, Spain and now permanently in Australia.
Simone Marini
Public Relations
Simone's experience has been built up over many years as a commercial operator in the hospitality industry, his general vision of the Australian market is an indispensable aid in guiding White Art to achieve its goal of supporting the industry.
Thierry Friedrich
Theory Lessons
Despite his young age, Thierry showed a deep interest in the physical and biological processes for the preparation of leavened doughs that transform the basic raw materials into unique and wonderful products.
Fabio Di Verio
Trainer
Silvio Groppelli
Trainer