GIACOMO PISCHIUTTI

Originally from Gemona del Friuli, a picturesque town nestled in the Italian Alps, Giacomo Pischiutti has built an impressive career in the world of pastry and chocolate. Though he initially pursued accounting, his true passion led him to train in pastry, bakery, and ice cream.

Giacomo’s journey began in a historic pastry shop in his hometown, where he trained under Enzo, a master pastry chef dedicated to lifelong learning. It was through Enzo’s mentorship that Giacomo had the opportunity to meet the renowned Spanish pastry chef Paco Torreblanca. This encounter opened doors for him to work at Torreblanca’s pastry school in Spain, where he spent over a year honing his craft.

In late 2019, Giacomo moved to the UK just before Brexit. He joined THETASTELAB in early 2020, helpng pastry courses until the pandemic temporarily halted operations. During this time, he continued refining his expertise by working in a pastry shop, consulting, and developing recipes for an Italian patisserie. It was during this period that he discovered his passion for chocolate and began training as a certified chocolate taster through the IICCT.

Giacomo’s career then took him into the world of private dining, where he worked as a pastry chef for a prestigious Russian family at Witanhurst Mansion, London’s largest private residence after Buckingham Palace. He later moved to a private restaurant in Chelsea before joining Unox, an Italian oven company, as their UK corporate chef. This role allowed him to travel the world, showcasing high-end oven technology through demonstrations and trade shows.

His deepening interest in chocolate led him to earn a Level 2 qualification in chocolate tasting and become a judge for international chocolate competitions. In 2023, he joined an innovative NPD startup focused on developing cocoa-free chocolate, exploring the molecular science of cocoa flavours and replicating them through advanced cereal fermentation techniques.

Alongside his work in chocolate innovation, Giacomo continued consulting for Unox and co-founded a consultancy company operating in the UK, Italy, and Asia. He remains an esteemed judge for the International Chocolate Awards at both European and global levels.

In early 2024, after reconnecting with Denis, Giacomo rejoined THETASTELAB, bringing his extensive experience, global insights, and passion for pastry and chocolate back to where his UK journey began.