Emanuele Di Biase

Emanuele Di Biase has been passionate about cooking and pastry since childhood and began to put his “hands in the dough” at the age of 8. In 1989 he became an apprentice pastry chef at the Jolly pastry shop in Prato and at the same time attended the IAPAF professional school of pastry and cooking in Florence, where he attained his Diploma in only one year, instead of the required 5. In 1990 he joined the staff of world champion pastry chef Luca Mannori where he remained as First Pastry Chef for many years.

In 2003 he won his first gold medal at the INTERNAZIONALI D’ ITALIA competition organized by the FIC federazione italiana cuochi. Gold medals at the INTERNAZIONALI D’ITALIA between 2003 and 2016.Silver medal at the world championship in Luxembourg. Award as Master Chef Vegan from NIP National NIP of Forlì.

Director and owner of VEGANOK ACADEMY, formulator of vegan products for food industries, cooking, pastry, ice cream; honorary member at ASSOVEGAN Associazione Vegani Italiani Onlus.