The London Edition – Pear and caramel mille feuille
Chef Jacopo Bruni discovered his cooking passion early at the age of 17, when gaining his first experiences as a chef in the kitchen. After two years of doing a bit of everything from prepping to bakery, he decided to become a professional pastry chef. He has learned all the important basics at Alma Academy International School of Italian cook during 2 years. To complete his studies, he graduated at Master Della Cucina Italiana with 3 Michelin star chef Massimiliano Alajmo.
His first pastry chef position as head of a pastry team was in at Inkiostro in Parma (1 Michelin star) and at the hotel Ink 124. In 2015 Jacopo was ready for a big change and decided to move to London, where he found a pastry chef position at the Connaught (5-star hotel and 2 Michelin star restaurant). After one year he was called from the 5-star Baglioni Hotel for the reopening, Jacopo took his chance and agreed to join the Hotel as Head Pastry Chef.
Today Jacopo is currently spreading his passion in the Edition Hotel as well as Head Pastry Chef in the award winning Berners Tavern Restaurant.