We must eternally be apprentices because the apprentice is the one who looks at what he does every day with the curiosity of those who have never done it before.

His young age should not fool you because Yuri Cestari, in his professional landscape, has gathered various experiences with major industry companies. Although his specialty can be considered chocolate, thanks to the early years at Stefano Laghi's chocolate shop and the experience gained by working with Callebaut, his curiosity has led him to experiment and deepen his knowledge in various areas of the great world of Pastry Cuisine. His approach is technical and scientific at the same time, and his focus is to explain not only the "how", but especially the "why".