Andrea Trapani
Executive Chef
Andrea Trapani is young and dynamic Italian chef and a Director and Professor of Culinary Arts Department of well-known international academic institution Apicius/Fua since 2001. Sport diet and nutritional cooking are his passion. His worldwide experiences include 9 appearances at the James Beard Foundation in New York, the International celebrity guest Chef held in Anchorage 2006, 5 gastronomic events held in WSU from 2006 to 2012. He received the Star Diamond award at a five-star luxurious Relais Santa Croce in Firenze in 2007, and 2008 and was supported by worldwide well-known chemist, Peter Barham, demonstrating modern and healthy techniques in cooking.
He appears yearly in a cooking show on the Italian cable network SKY, and is the Gastronomical Consultant of video recipes for the well-known wine brand Santa Cristina of the Marchesi Antinori group. Andrea was the team manager of the team who won bronze and silver medal at the WACS, FIC competition “Internazionali d’Italia 2015”.
“I want to thank Dr. Manetti who has significantly contributed to my professional growth, as well as Dr. Ganugi, who taught me the importance of remaining curious while one continuos to learn and grow.”
Simone Tanzini
Food & Beverage Manager
Born and trained in the world´s finest restaurants, Simone was sure to make a path in the hospitality industry.
Catering Degree at the catering Institute of Florence, Simone held a number of positions in various leading hotels such as Orient Express, The Savoy Group and many more prestigious places before taking on the position of Food & Beverage Manager in the series of properties in Italy. Subsequently Simone co-founded Chef Platform in which he has performed as well as lead the group for 5 years.
Jay You
Sous Chef
With her solid experience and training in Asian techniques and cooking methods, Jay gives the team the international touches needed to fully plan nutritional menu with application of vegetarian proteins such as soy and tofu. Her abilities to design sushi courses absolutely safe from a safety point of view and suitable for a sport diet gave the team the completeness in terms of international abilities. This young and passionate Korean Chef complete her training in Seoul and specialized into mediterranean and Italian techniques in Florence, Apicius, under the guidance of Executive Chef Andrea Trapani.
She is now a solid Sous Chef for Chef Platform.
Dr. Costanza Sagrinati
Biologist
Costanza Sagrinati was born in Florence, December 16th, 1973. Following her passion for science she had earned a degree in Biology at the University of Florence. Soon after she was a part of an important biology research team, dedicating ten years on various projects, and earning her PhD in Endocrinology.
An author of 17 publications in international journals, five of which she signs as the primary author.
Since 2006 she has been engaged in consulting relating food safety and nutrition, providing direction in both managerial and personal formatting spheres.
Massimo Coppetti
Sales Director
Massimo Coppetti comes from a strong Florentine backgound and experience in food, wine, and restaurants. His vast resturant management and somelier experience has set a strong foundation for participating in educating young professionals in Florence.
He has taught at workshops around the world including places such as the US, Brazil, Taiwan, Estonia, and Japan, as well as Apicius events at James Beard Foundation, 2005 to 2009. Thanks to Massimo, the Apicius Friends group of esteemed wine producers adds prestige and professional collaboration to the Apicius’ School of Food & Wine Studies. In May of 2014, together with Ivka Markovic, Massimo founded Coppetti & Mark, a branding and design agency which today is based in Florence and London. The agency brings together a number of international professionals its mission is to create strategic global brand identities through an advanced network of international professionals using creative and digital systems.
Ivka Markovic
Brand Manager
Ivka, a Croatian designer and educator, studied Contemporary Art Practices and Graphic Design University of St.Francis, Illinois, graduat- ing in 2008. Initially focusing on installation art and performance, after leaving Chicago and moving to Florence, for a master course in design, she continued with expanding aesthetic and conceptual experi- ence in graphic design. After a period of freelancing and a variety of projects related to luxury market, she starts teaching at the Florence University of the Arts in 2012.
In May 2014, along partner Massimo Coppetti she started an international branding agency, Coppetti & Mark, a branding and design agency which today is based in Florence and London. The agency brings together a number of international professionals and its mission is to create strategic global brand identities through an advanced network of international professionals using creative and digital systems.
Fabrizio Nistri
Food Technologist
Fabrizio Nistri was born in Florence in 1966 and grew up involved from a young age in his father's Tuscan bakery.
Always exploring and pushing the boundaries of his knowledge, he developed a successful professional career as a consultant, operating with some of the most important artisan and industrial bakeries in Italy, as well as retail chains, schools, universities, and trade journals.
Fabrizio Nistri published a book “Fare pane alchimia di un’arte”and participated in scientific publications about development of processes of production for baked products together with the University of Florence.
He has developed and engineered groundbreaking recipes not only for traditional breads and snacks but also for gluten-free and protein-free sweet and savoury products.
To learn more, visit his website.