Luigi Biasetto

An undisputed pioneer, Biasetto has dedicated his career to pushing boundaries and redefining classic pastry rules. He has shown how technology, when harmoniously integrated with craftsmanship, can open new paths to excellence. A perfect example is his Atelier – one of the most advanced pastry labs in the world, specializing in B2B production and distribution of high-end pastries.

His two guiding principles?

• Enhance the product while honoring tradition and its values
• Focus obsessively on detail to ensure that customers feel protected, valued, and safe

Luigi Biasetto is a pastry chef in love with his craft – someone who has made pastry his life’s mission, earning a place among the world’s most respected pastry masters. He is defined by discipline, respect for the rules, pragmatism, and above all, passion and dedication for this sweet art. Constant research and exchange have led him to become a member of the world’s most prestigious associations, all with the goal of promoting quality and sustainability in pastry-making aligned with today’s dietary needs.

Memberships & Associations

• Since 2008, member of Relais Desserts, the prestigious international association uniting the global elite of pastry and chocolate professionals
• In April 2023, officially joined AMPI (Italian Academy of Master Pastry Chefs), which includes Italy’s top pastry masters

Awards & Recognition

Over the past 12+ years, Biasetto has collected numerous accolades:

• Pastry Chef of the Year, 2006
• World Pastry Star, 2018
• Winner of Best Traditional Panettone – Artisti del Panettone 2018 and 2021
• Master Artisan Award, June 2023 – registered in the official Regional Register of Master Artisans
• Consistently awarded “Three Coffee Beans and Three Cups” by Gambero Rosso’s Bar d’Italia guide, naming Pasticceria Biasetto the top pastry shop and café in Padua and one of the best in Italy
• In September 2023, received the “Three Cakes” award from Italy’s Best Pastry Shops Guide, ranking #1 in Veneto and #3 in all of Italy
• In November 2023, represented Italy as coach at the International Pastry and Chocolate Trophy in Paris, during the Salon du Chocolat
• On December 1, 2024, awarded Best Panettone in Italy during the Villaggio del Panettone event

Publications

Luigi Biasetto is the creator of the “Lean Method” for pastry production, detailed in his acclaimed book:

• Metodo Biasetto (2015, Italian Gourmet) – a blueprint for success based on three pillars: philosophy, strategy, and tactics, aimed at maximizing efficiency and simplicity in production

He is also author of:

• La mia pasticceria mignon (2017)
• Senza dolce non è vita (2017)
• Macaron (2018)
• Monumenta (2000, co-authored with Maestro Iginio Massari) – a groundbreaking work on celebratory cakes
• Torte e Semifreddi (2021)
• Il Macaron Perfetto (2023)
• Fondamenta (2024)

All published by Italian Gourmet or Pavoni Italia

TV Appearances

Since 1997, Luigi Biasetto has been a frequent guest on major Italian TV shows:

• Linea Verde, Costanzo Show, Porta a Porta, Tg1 Economia, Alle Falde del Kilimangiaro, Tg2 Dossier
• Contestant on the first editions of MasterChef and MasterChef Junior
• In 2015, served as judge on Il più grande pasticcere (RAI 2)
• Since 2018, regular contributor to Artisti del Panettone (Sky Uno), both as contestant and judge. He won the competition twice, and placed second in another edition. In 2019, he served as President of the Jury
• Guest on Alessandro Borghese Kitchen Sound and Alessandro Borghese Duel (Sky Uno)
• Featured in Dolci di Pasqua and the 2021 & 2022 editions of Artisti del Panettone (Sky Uno & TV8), where he won Best Panettone in Italy
• Returned again in 2023 for the latest edition
• In 2024, collaborated with the digital food platform Chef in Camicia