The creations of great chefs
DOMENICO DI CLEMENTE
EDIBLE GOLD SHINES IN HAUTE PATISSERIE
Domenico has worked shoulder to shoulder with some important international chefs, including Alain Ducasse and Thomas Haas. After the last 10 years at the Four Seasons in Florence, his desire to work in Milan, combined with family needs, were perfectly matched with an offer from Pasticceria Martesana, which he accepted with honour and enthusiasm.
THE APOTHEOSIS OF TECHNIQUE, TALENT AND IMAGINATION
In 1998, Domenico won the Gold Medal for the single competition presentation at the Luxembourg World Championship. In 2014 he became Pastry Chef of the year in the Guida Espresso, and then received the Pastry Chef Award from the Academie Internationale De La Gastronomie in Paris in 2016. In 2017 he was awarded the title of Maestro Accademico Ampi and in the same year Gambero Rosso named him one of the 10 best Italian pastry chefs. In 2018 Domenico received the Gold Medal for his great artistic value and technique in the composition of the Presentation Table at the Italian Team Championship in the 2018 A.M.P.I.. In 2019, the A.M.P.I. Technical Symposium rewarded his excellence in the taste of the plate cake.
THE MANAGER THAT EXALTS THE MAESTRO
In addition to collaborating with writing some books, such as “Né carne né pesce” by Chef Sergio Mei and “Il Brunch Italiano” by Vito Mollica in 2016, Domenico has worked on many pre-openings and provided his experience at some Four Seasons locations around the world, such as Prague, San Francisco, Sharm El Sheikh and Singapore. In Singapore he completely reorganised the reopening of a boutique pastry shop inside the hotel.
