Giuso Ambassador

Andrea started putting his hands in the dough at an early age, working as a baker. At 18, he approached the world of pastry-making, a sector that opened up a new horizon for him and aroused great curiosity for all the art of baking. He then began attending courses in gelato-making, chocolate-making, and pastry-making, increasing his passion, and deepening his knowledge. In 2007, he joined the Casa Optima Group as an external technician, dedicating himself to decoration and modern pastry courses. Since 2019, he has been working for Giuso as an Ambassador, managing different areas in Italy, and consolidating day after day, his expertise in the sector.

Alessandro began his career in a small gelato parlour in the heart of Florence, acquiring an experience that unleashed in him an incredible passion for the world of artisanal gelato. After graduating with a Master’s degree in Food Technology, he entered the industry as a professional and thanks to dedication, constant study and hard work , both in the field and in the research and development laboratory, today Alessandro holds the position of Ambassador School Trainer at the Casa Optima School where he is dedicated to transmitting his skills and passion for artisanal gelato to the future generation of gelato makers. He is proud of the path he has built and is always eager to start a new course.

Third generation son of art, in a family of pastry chefs, Antonio began his professional career at the age of sixteen during his studies. In the family workshop, he learned the basics of pastry and gelato-making, developing great dedication and respect for his work. As the years went by, he constantly kept up to date in order to stay ahead of the curve, delving into the subject on a theoretical and technical level, as well as acquiring an in-depth knowledge of raw materials. His career and personal growth led him to Giuso, where Antonio proudly holds the position of Ambassador for Southern Italy and Malta.

The daughter of a well-known chef, Cristina, began her training in the gelato sector in 2007, thanks to the passion of her father-in-law, who introduced her to the study of this subject with curiosity and meticulousness. Whilst working in the gelato parlour, she embarked on a parallel path of professional growth, attending numerous training courses under the guidance of great professionals. Since 2013 she has been part of the Casa Optima team as an ambassador. Her strength lies in her ability to instantly connect with the customers, understanding immediately what they need. Live demos and trade fairs in Italy and abroad complete her professional background.

After attending the Hotel & catering Institute in Turin, also receiving a scholarship, and graduating with excellent marks, and after various work experiences and numerous specialization courses in Italy and abroad, Lorenzo in 2001 opened his first business together with his sister. During the same period, he also took part in various competitions, winning numerous prizes including in 2010, fourth place at the Italian Chocolate-Making Championship at Sigep in Rimini and in 2011, the “Maestro del Gusto” award from Slow Food. Since 2016, he has been part of the Giuso Ambassador team, covering the role of demonstrator.

Luca discovered his passion for the art of confectionery at the age of thirteen when driven by the desire to buy a motor scooter, he began working in his uncle’s bakery/pastry shop during the summer holidays. This experience led him to continue his studies at the Istituto di Arte Bianca J. Beccari in Turin, before embarking on his first professional path with an internship in a historic pastry shop of Turin. Subsequently, he began an apprenticeship period, and after two years, he took on the responsibility for the workshop laboratory, learning how to manage production and the staff. In 1997, he realized his dream by purchasing a bar-pastry-gelato parlour. To increase his professional training, he took part in both training courses and prestigious competitions, such as the Grand Prix of Pastry-making in Montecarlo in 1999, where he was one of the 40 finalists. After approximately twenty years of working for important companies in the confectionery sector, with the role of technical Demonstrator, in 2024 he joined the Casa Optima team, working as an Ambassador for the Giuso brand.

Carolina began her career after graduating in Gastronomy and Restaurant Management in Bogotá, Colombia. She also added a diploma in Food and Beverage Management to her degree, starting her own catering company and specialising in pastries and desserts. In 2015, the opportunity arose to join MEC3 as a pastry demonstrator and specialist, and subsequently to try her hand at the art of artisanal gelato making. And that is when she discovered her true passion. Her journey continued as a Casa Optima Ambassador in the South American market, where she helped set up the Casa Optima School. This opportunity allowed her to discover her vocation for research, teaching and passing on her love for gelato. She was later appointed Ambassador for the Spanish and Portuguese markets and currently supports the US market. She calls herself the “paediatrician” of gelato because her mission is to help customers make, improve, and develop their creations.

Francesco began his work experience very early, during his studies, driven by a great passion for the world of gelato, pastry, and chocolate. He is currently completing a university master’s degree in food technology, to further expand his skills. Before joining MEC3, he collaborated with renowned companies in the chocolate industry. He is currently Ambassador for Europe and a permanent lecturer at the Casa Optima School, where he puts all his knowledge at the disposition of the students.

Francisco graduated in Gastronomy in 2009 and from the very beginning he decided to focus on patisserie, working in some of the most prestigious establishments in São Paulo. In 2013, he moved to Dublin, where he worked for two seasons as a pastry chef and it was there that his passion for gelato and sorbets was born. Since then, Francisco dedicates a significant part of his studies to delving deeper into the techniques and the balancing of gelato, with the aim of continuing to grow and to perfect his skills in this area. Since 2023, he has been part of the Casa Optima Group where he works with MEC3, Blend and Pernigotti Maestri Gelatieri Italiani in Brazil.

Since 2021, Italo has held the position of Technical Manager at MEC3 Brazil where he directs the school located within the company. In this role, he’s responsible for training courses for new gelato makers, providing support to customers, developing recipes, and optimizing production processes. He also coordinates the Brazilian team of Casa Opima ambassador with whom he develops innovative ideas and solutions. Always open to learning and discussion, Italo firmly believes that the exchange of knowledge between team members and with Casa Optima colleagues around the world is fundamental for continuous growth and the constant improvement of company results.

Iveta comes from a family of pastry chefs and after studying pastry-making and obtaining a diploma, she went on to study food technology, completing her higher education path. She also has two university degrees, one as a high school teacher and another in special needs pedagogy. In the meantime, she worked in high star-rated hotels where she had the honour of baking cakes for the President of the Czech Republic and his ministers, also spending time in the kitchen of the Presidential Castle. She also participated in numerous pastry competitions, both nationally and internationally, winning first place several times. With fifteen years of experience as a technologist, she joined Casa Optima in 2014. She is currently Ambassador for the Czech Republic, Eastern Europe, the Baltic States, Israel, Cyprus, and the Balkans. She takes part in seminars, trade fairs and demonstrations, carrying out her job with passion and dedication.

Jakub started working with Casa Optima in 2009 and now works with the MEC3, Giuso and Modecor brands. He believes that it is extremely important to help people create new flavours and to teach them how to balance recipes with critical issues. He provides his practical knowledge to those opening a new gelato parlour and suggests how to develop original flavours. He takes great satisfaction in seeing his advice put into practice and transformed into delicious gelato.

Karthik began his career path by obtaining a master’s degree in Hotel Management at a prestigious college, later specializing in Bakery and Pastry. After working as a gelato chef, his passion for gelato grew stronger, leading him to become a true expert thanks to years of research, constant study, and dedication. His area of expertise also includes pastry, chocolates, raw materials, and kitchen management. Karthik also possesses solid knowledge in the development of innovative ideas and skills, to which he combines undisputed problem-solving abilities. Initiative-taking, talented and friendly, his philosophy is summed up in the motto ‘Can do.’ Ambassador for the Group Casa Optima since 2008, he covers the areas of Southeast Asia and the Pacific, Australia, and New Zealand.

Marcone began his journey in the world of gastronomy by working alongside his parents in the family business and starting at the early age of eighteen he began working in pastry shops in São Paulo in Brazil. Throughout his career, he has collaborated in important events and also with the Federation of Italian Chefs in Brazil, he has won numerous gelato and pastry championships, representing his country in international competitions, both in Latin America and Europe. These experiences increased his passion for gastronomy and steered him definitively towards the world of gelato, where he embarked on a continuous quest for improvement and excellence. Since 2022 he has been Ambassador of the Group Casa Optima.

After completing an academic training in particle physics, Miguel decided to dedicate his time to traveling. During a visit to Bologna, he discovered his passion for Italian gelato, and he enrolled in a training course for gelato-makers. Nine years later, he opened his own gelato parlour in the heart of Malta. Since 2023 he has been a Giuso Ambassador which gives him the opportunity to travel the world, supporting customers in solving technical problems related to gelato, thus combining his scientific expertise and passion for the art of gelato-making.

Ninive began her career in the world of pastry making by specializing in the creation of decorated and sculpted cakes, an art that fascinated her immediately. Her first encounter with gelato took place at MEC3, where she had the opportunity to gain experience and learn the techniques that she now applies with great passion. Over the years, she has continued to evolve, constantly perfecting her skills in the field of gelato and pursuing her quest for knowledge and innovation. In Casa Optima Brazil since 2021, she is always ready to share her experience with anyone who wants to embark on this fascinating journey.

After graduating in gastronomy with a specialization in cooking, and more than five years of experience in the gastronomy industry in restaurants and hotels in Slovakia, Peter enriched his professional development with an experience abroad in Australia, where he also learnt the language and interactive skills. Returning to Slovakia, he started collaborating with MEC3 in 2014. His strong points are his creative approach and precision in developing recipes, as well as his ability to combine different flavours, creating new and unique combinations. In his role as a specialist, he personally participates and leads several professional courses and seminars on gelato, in countries such as Bulgaria, Macedonia, Montenegro, South Korea, and Australia. Currently his focus is on customer support in Slovakia, where he also conducts training courses and presentations for Casa Optima distributors.

Thanks to his degree in Mathematics, Ricardo developed a solid analytical foundation and structured skills that even outside the classroom proved invaluable in areas such as business and innovation. He thus founded a family business in Portugal, inspired by his Italian roots and his passion for creating unique culinary experiences. Eleven years later, he started working in a frozen food company covering a strategic and technical role, focusing on innovating flavours and consistencies and on the creation of diversified products. His story is about a journey where mathematics meets the art of artisanal gelato, creating a unique approach to innovation and product development, which Ricardo now brings to Casa Optima, where he can apply all his experience to new challenges and projects.

Said cultivated his passion for pastry and gelato-making from a very early age. After his studies at a French school, he began his career in Tunisia and the United Arab Emirates. With more than seven years’ experience, he collaborates with the Casa Optima Group in the Middle East, South Asia and Africa, continuously perfecting his skills and learning techniques and flavours from different cultures. He is currently an Ambassador for these regions, and he conducts training courses, introducing innovation and creativity to the classes. He has participated for years in major trade fairs such as SIGEP, GULFOOD and SAUDI Horeca, sharing his passion and mastery with the public.