Class 1988, Piero Ditrizio is soon of art: is raised breathing the perfume of his father’s pastry, Apulian blood and international background.

When he was 16 years old, he decided to follow the steps of his father, and he has his first experience out of the region in Pescara where he stays for about a year and a half.

Reached his first goal, decides to growth his formation at the Boscolo Etoile Academy. After his first year as pastry manager of the academy supporting big italian masters, such as Rolando Morandin, Luca Montersino, Emanuele Saracino, Francesco Elmi and many others.

The confrontation call takes him to Lyon, next to the Master Maitre Chocolatier Richard Seve (Relais Dessert), known as one of the best in France.

After his return to Italy at the Boscolo Etoile Academy in addition to returning as pastry chef, he held the role of teacher contributing to the training of hundreds of young recruits and professionals.

His ambition, however, does not stop and goes to the conquest of the English palatium, working in London as Pastry Chef on behalf of Chef Patron Claude Bosi, at the restaurant “Hibuscus”- 2 Michelin Stars, refining his techniques.

After his experience, his history continues over the ocean as Pastry Chef at Reagent Hotel, a Four season, in Singapore, where his constant research of balance, the respect of tradition but also the creativity, are his personal belief.

He come back to the Boscolo Etoile Academy as Executive Pastry Chef, taking care of the opening of the new activity (pastry and chocolate) in Rome "I ragazzi dell'Etoile", as well as being always present in the academy in Tuscania.

In 2019 he became teacher and judge in a tv program called “a masterful sweet”. Now he is opening his pastry shop in the centre of Cagliari, but he still offers consultancies at pastry shops, restaurants, and hotels all over the country.