Alessandro Urili

Alessando Urili

Though Alessandro remains a modest and humble student of patissier, his resume is not as modest. Alessandro has spent years at Europe’s most prestigious hotels and food centers, among them Crème de la Crème in London, the Dorchester Hotel head pastry artist, Maison Blanc, Le Gavroche, the Georgian, Harrods, as well as head pastry chef at Peck, Milan’s most famous gastronomic center.

Alessandro has worked with the world’s leading chocolate producers in the capacity of a trainer for Callebaut and Demonstrator for Vahlrona. He held the title of New Product Development Chef for Mondo, Rome’s best known pastry shop as well as Director of Patissier at ICI, R&D consultant for food producers throughout Europe.

In 2000 Alessandro was made a member of Accademia Maestri Pasticceri Italiana, Italy’s exclusive Master Patissier Association and in that same year became one of the only members of Relais Desserts in Italy.

Alessandro has also won the who’s who of international competitions such as 1st Place / Best Patissier at the International Pastry and Baking Salon (SIAB) in Verona, Italy in 2001. He was a past member of the Italian National Pastry Team, and his list of winning medals for desert of the year, sugar works, chocolate sculpture, pastry would more than fill this page.

Due to his incredible talents and knowledge of the industry, Alessandro has been in popular demand contributing articles to many of the most respected international pastry and baking magazines.

Alessandro was born in Italy and without financial support from his family moved to London at a very early age, he was employed by a stonemason company on a minimal wage and soon realized he had a natural talent in the carving of stone sculptures.

Living alone, he was forced to find extra work to absorb the costs of life.

He approached Hotels, Caterers and Restaurants with the intent of carving for them. Due to his creative ability of carving he was instantly introduced into the world of sculpturing, ice, margarine, chocolate, vegetables, then sugar blowing and pulling.

He finally and gratefully found a way to survive by using the talent the lord had given him. He found that carving margarine and chocolate was a lot more forgiving than carving stone, one mistake with stone and game over.

In the process of creating food sculptures and working more in pastry kitchens he became more involved within the pastry and baking world which led him to enroll at the City & Guilds where he studied for four years.

To further his education, he enrolled at Westminster University of Art, Bath Academy of Arts and Thames Valley University in London and received degrees in gastronomy.