MEC3 Ambassador

Born in Vicenza, with a diploma in foreign languages, Andrea approached the world of gelato almost as a game. He began his career in 2000 as an employee and then after a seven-year apprenticeship, opened his first gelato parlour, followed by a second opening in 2010. During these years he never stopped training, attending the most renowned schools in the food sector. In 2012 he began working with MEC3 as a paid on-demand technician and from 2016 he joined the company full- time. Fussy and precise, he is particularly fascinated with the balancing of gelato. Currently, together with other colleagues, he is in charge of the school’s courses for the gelato sector, while continuing to carry out his other duties.

Alessandro began his career in a small gelato parlour in the heart of Florence, acquiring an experience that unleashed in him an incredible passion for the world of artisanal gelato. After graduating with a Master’s degree in Food Technology, he entered the industry as a professional and thanks to dedication, constant study and hard work , both in the field and in the research and development laboratory, today Alessandro holds the position of Ambassador School Trainer at the Casa Optima School where he is dedicated to transmitting his skills and passion for artisanal gelato to the future generation of gelato makers. He is proud of the path he has built and is always eager to start a new course.

The daughter of a well-known chef, Cristina, began her training in the gelato sector in 2007, thanks to the passion of her father-in-law, who introduced her to the study of this subject with curiosity and meticulousness. Whilst working in the gelato parlour, she embarked on a parallel path of professional growth, attending numerous training courses under the guidance of great professionals. Since 2013 she has been part of the Casa Optima team as an ambassador. Her strength lies in her ability to instantly connect with the customers, understanding immediately what they need. Live demos and trade fairs in Italy and abroad complete her professional background.

Domenico began his training at a renowned gelato parlour in Reggio Calabria. The passion and love for this job did not take long to arrive and he took part in various training courses with top-level expert gelato and pastry chefs, consolidating his professional experiences. His strong dedication to his work and the skills he has acquired led him, in just a few years, to the position of production manager. In 2011, he began his collaboration with Casa Optima as an Ambassador, thus enriching his professional background. His main goal is to make a concrete contribution to the world of gelato and pastry.

After obtaining her diploma, Eleonora embarked on a path of growth and specialization that led her to distinguish herself in the world of artisanal gelato-making. Determined to perfect her skills, she attended numerous training courses, many of them at the Casa Optima School, which enabled her to acquire advanced knowledge in the production of artisanal gelato, parfaits, and innovative products. For several years, she has worked in the laboratory, refining her technical skills and knowledge of the production processes even further. Since 2018, she has held the position as Ambassador at MEC3. Her career path is a clear testimony to how passion, determination and a desire for knowledge can lead to significant achievements in an industry that requires not only technical skills, but also creativity and continuous innovation.

Federico grew as a gelato-maker in the family business, after having gained work experience in other sectors. During his training, he acquired skills in both the gelato and pastry sectors, thanks to the collaboration with experienced colleagues. After learning the basics, he devoted himself to the study of gluten-free products. In 2022, he joined MEC3 in the role of Ambassador. He is proud to be part of a wonderful group of people who are super helpful and always ready to help each other.

Giulio approached the world of Patisserie at an early age, starting to work in the most important establishments in his hometown of Martina Franca (TA). Thanks to numerous professional courses in the most prestigious schools in the sector, his preparation grew day by day. His passion and determination pushed him to gain various experiences in Italy and abroad. In 2007 he received a prestigious international award, the bronze medal at the World championship Expo in Luxembourg. In 2016, he joined the MEC3 team. Through simple notions, and with the great modesty that distinguishes him, Giulio distributes his knowledge daily. His motto is: “It is simple to make things complicated, but it is complicated to make them simple.”

Stefano began his career in 2001 with the opening of numerous gelato parlours. Thanks to this decade-long experience as a small artisan entrepreneur, he has been enriched with skills concerning not only recipe balancing, but also the timing and methods of artisanal production and problem solving. In 2011, his passion led him to choose to collaborate with MEC3, which he considers the most innovative and dynamic company in the sector, seeking to instil his skills into as many artisans as possible. What he loves most about his profession is helping professionals and newcomers to develop new openings, teaching and advising as best as he can, trying to infect them with his passion.

After graduating as an electronics and telecommunications expert, Vincenzo discovered his true passion: desserts. At the end of his studies, he consequently entered the world of gelato, working in a small shop in his hometown in Orta Nova, in the province of Foggia. He later moved to Riccione, where he worked in a renowned local gelato parlour and began his training at the Casa Optima School. He obtained all his diplomas and, in the meantime, experimented with innovative ideas and applications in the workshop. Standing out for his abilities, he received an offer to join the Ambassador team and in 2020, began his adventure as technical contact person for Campania and Lazio, always offering the best support to customers, with advice on flavours, combinations, and the art of cold desserts.

Carolina began her career after graduating in Gastronomy and Restaurant Management in Bogotá, Colombia. She also added a diploma in Food and Beverage Management to her degree, starting her own catering company and specialising in pastries and desserts. In 2015, the opportunity arose to join MEC3 as a pastry demonstrator and specialist, and subsequently to try her hand at the art of artisanal gelato making. And that is when she discovered her true passion. Her journey continued as a Casa Optima Ambassador in the South American market, where she helped set up the Casa Optima School. This opportunity allowed her to discover her vocation for research, teaching and passing on her love for gelato. She was later appointed Ambassador for the Spanish and Portuguese markets and currently supports the US market. She calls herself the “paediatrician” of gelato because her mission is to help customers make, improve, and develop their creations.

Enrico began his career in the world of gelato in 1990 in Germany, where he gained experience and perfected his skills. After years of commitment and dedication, he opened his first gelato parlour in 1996, a project that represented an important milestone in his professional growth and an opportunity to express his passion for gelato. Since 2007, he has been part of the MEC3 sales network, operating between Germany and Austria, and contributing to the diffusion and development of the brand in these markets. In 2018, he crowned another important goal with the opening of the Casa Optima School of Sweet Arts in Munich, where currently he enthusiastically devotes himself to training and sharing his knowledge with the new generation of gelato makers, passing on techniques, passion, and innovation.

Francesco began his work experience very early, during his studies, driven by a great passion for the world of gelato, pastry, and chocolate. He is currently completing a university master’s degree in food technology, to further expand his skills. Before joining MEC3, he collaborated with renowned companies in the chocolate industry. He is currently Ambassador for Europe and a permanent lecturer at the Casa Optima School, where he puts all his knowledge at the disposition of the students.

Francisco graduated in Gastronomy in 2009 and from the very beginning he decided to focus on patisserie, working in some of the most prestigious establishments in São Paulo. In 2013, he moved to Dublin, where he worked for two seasons as a pastry chef and it was there that his passion for gelato and sorbets was born. Since then, Francisco dedicates a significant part of his studies to delving deeper into the techniques and the balancing of gelato, with the aim of continuing to grow and to perfect his skills in this area. Since 2023, he has been part of the Casa Optima Group where he works with MEC3, Blend and Pernigotti Maestri Gelatieri Italiani in Brazil.

Since 2021, Italo has held the position of Technical Manager at MEC3 Brazil where he directs the school located within the company. In this role, he’s responsible for training courses for new gelato makers, providing support to customers, developing recipes, and optimizing production processes. He also coordinates the Brazilian team of Casa Opima ambassador with whom he develops innovative ideas and solutions. Always open to learning and discussion, Italo firmly believes that the exchange of knowledge between team members and with Casa Optima colleagues around the world is fundamental for continuous growth and the constant improvement of company results.

Iveta comes from a family of pastry chefs and after studying pastry-making and obtaining a diploma, she went on to study food technology, completing her higher education path. She also has two university degrees, one as a high school teacher and another in special needs pedagogy. In the meantime, she worked in high star-rated hotels where she had the honour of baking cakes for the President of the Czech Republic and his ministers, also spending time in the kitchen of the Presidential Castle. She also participated in numerous pastry competitions, both nationally and internationally, winning first place several times. With fifteen years of experience as a technologist, she joined Casa Optima in 2014. She is currently Ambassador for the Czech Republic, Eastern Europe, the Baltic States, Israel, Cyprus, and the Balkans. She takes part in seminars, trade fairs and demonstrations, carrying out her job with passion and dedication.

Jakub started working with Casa Optima in 2009 and now works with the MEC3, Giuso and Modecor brands. He believes that it is extremely important to help people create new flavours and to teach them how to balance recipes with critical issues. He provides his practical knowledge to those opening a new gelato parlour and suggests how to develop original flavours. He takes great satisfaction in seeing his advice put into practice and transformed into delicious gelato.

Karthik began his career path by obtaining a master’s degree in Hotel Management at a prestigious college, later specializing in Bakery and Pastry. After working as a gelato chef, his passion for gelato grew stronger, leading him to become a true expert thanks to years of research, constant study, and dedication. His area of expertise also includes pastry, chocolates, raw materials, and kitchen management. Karthik also possesses solid knowledge in the development of innovative ideas and skills, to which he combines undisputed problem-solving abilities. Initiative-taking, talented and friendly, his philosophy is summed up in the motto ‘Can do.’ Ambassador for the Group Casa Optima since 2008, he covers the areas of Southeast Asia and the Pacific, Australia, and New Zealand.

Marcone began his journey in the world of gastronomy by working alongside his parents in the family business and starting at the early age of eighteen he began working in pastry shops in São Paulo in Brazil. Throughout his career, he has collaborated in important events and also with the Federation of Italian Chefs in Brazil, he has won numerous gelato and pastry championships, representing his country in international competitions, both in Latin America and Europe. These experiences increased his passion for gastronomy and steered him definitively towards the world of gelato, where he embarked on a continuous quest for improvement and excellence. Since 2022 he has been Ambassador of the Group Casa Optima.

Ninive began her career in the world of pastry making by specializing in the creation of decorated and sculpted cakes, an art that fascinated her immediately. Her first encounter with gelato took place at MEC3, where she had the opportunity to gain experience and learn the techniques that she now applies with great passion. Over the years, she has continued to evolve, constantly perfecting her skills in the field of gelato and pursuing her quest for knowledge and innovation. In Casa Optima Brazil since 2021, she is always ready to share her experience with anyone who wants to embark on this fascinating journey.

Omar started working in the industry at an early age, acquiring a solid grounding in the production of artisanal gelato. Subsequently, his experience as a salesperson provided him with the necessary skills to deal effectively with customers and as a result, to open his first gelato parlour. Today Omar holds the position of Ambassador for Germany, where he continues to make his experience and passion for the industry available to all.

After graduating in gastronomy with a specialization in cooking, and more than five years of experience in the gastronomy industry in restaurants and hotels in Slovakia, Peter enriched his professional development with an experience abroad in Australia, where he also learnt the language and interactive skills. Returning to Slovakia, he started collaborating with MEC3 in 2014. His strong points are his creative approach and precision in developing recipes, as well as his ability to combine different flavours, creating new and unique combinations. In his role as a specialist, he personally participates and leads several professional courses and seminars on gelato, in countries such as Bulgaria, Macedonia, Montenegro, South Korea, and Australia. Currently his focus is on customer support in Slovakia, where he also conducts training courses and presentations for Casa Optima distributors.

Thanks to his degree in Mathematics, Ricardo developed a solid analytical foundation and structured skills that even outside the classroom proved invaluable in areas such as business and innovation. He thus founded a family business in Portugal, inspired by his Italian roots and his passion for creating unique culinary experiences. Eleven years later, he started working in a frozen food company covering a strategic and technical role, focusing on innovating flavours and consistencies and on the creation of diversified products. His story is about a journey where mathematics meets the art of artisanal gelato, creating a unique approach to innovation and product development, which Ricardo now brings to Casa Optima, where he can apply all his experience to new challenges and projects.

Said cultivated his passion for pastry and gelato-making from a very early age. After his studies at a French school, he began his career in Tunisia and the United Arab Emirates. With more than seven years’ experience, he collaborates with the Casa Optima Group in the Middle East, South Asia and Africa, continuously perfecting his skills and learning techniques and flavours from different cultures. He is currently an Ambassador for these regions, and he conducts training courses, introducing innovation and creativity to the classes. He has participated for years in major trade fairs such as SIGEP, GULFOOD and SAUDI Horeca, sharing his passion and mastery with the public.

Subraina discovered her passion for pastry-making whilst studying at the Macao Tourism University. She began her career in 2012 and thanks to a scholarship as best intern of the year, won a trip to Italy, where she tasted gelato for the first time and immediately fell in love with its consistency and its fresh taste. After graduating, she worked hard, winning awards in competitions such as FHA and HOFEX. She then opened her own gelato parlour, which soon became so well known that it gained popularity with the media and foodies. With the desire to improve the average level of gelato in China, she then decided to join Casa Opima China as a trainer, to spread the culture and authentic taste of artisanal gelato.