Gianluca Fusto

Gianluca worked under the tutelage of Alain Ducasse before making his entrance at the École du Grand Chocolat Valrhona in Tain-l’Hermitage, in the capacity of the first foreign pastry chef on the faculty.

Working with chemists, physicists and food engineers gave him a 360-degree understanding of the world of taste, consolidating his rigorous and scientific approach to raw materials. Back in Milan, he worked at Gualtiero Marchesi’s Bistrot and Aldo Bellini’s La Scaletta before joining Aimo Moroni’s Luogo di Aimo e Nadia. His research continues through his “Pasticceria Artigiana Contemporanea,” so in 2008 Gianluca Fusto Consulting was born, a consulting, analysis, high training and course structure aimed at all sectors of the food industry.

In 2021 Fusto and creative director Linda Massignan opened the labo boutique FUSTO Milano, Italy’s first speakeasy pastry and chocolate shop where creativity and innovation are “emulsified. ” A unique place in harmony with the team of pastry chefs, it soon became the beating heart and conceptual forge whose exclusive productions are in demand all over the world, conquering gourmets, niche brands and some of the major international players in both food & pastry and fashion & luxury.