Born in Asti in 1965, Mario Grazia was passionate about the world of catering from a very young age, completing his training in the confectionery sector and becoming a pupil, at the end of the 1980s, of one of the great masters of Turin pastry, Giampiero Gertosio. He follows the qualification of kitchen worker, the pastry chef diploma, that of sommelier as well as the professional maturity of hotel business technician.

He has a long professional experience internationally. The desire to increase his skills leads him to work in various parts of the world (France, Switzerland, USA, Japan, Caribbean, Maldives).

Today he carries out free lance consultancy activities in Italy and abroad for the development of new products and recipes, demonstrations aimed at professionals at fairs and events, group and individual training, as well as coaching when opening new premises.