Driven by efficiency, Chef Alessandro Masia leveraged his culinary skills early on, swiftly earning his diploma from Nettuno’s Regional School. With a keen interest in shortcuts and a relentless pursuit of haute cuisine, his journey through kitchens and pastry shops across Italy culminated in mastery as a top pastry chef. His work experience since then has been broad and international, having worked in the kitchens of the best starred restaurants and the most renowned hotels in London, St. Moritz and Sydney. Expanding his culinary repertoire even further, Chef Masia embraced teaching, joining ALMA in 2013 as a teacher of the Advanced Pastry Course and Head of International Pastry Courses.