He completed the 6th ICIF Master in Italian Cuisine and Oenology way back in 1995, continuing first with two years of internship, practical training, included in the ICIF Course in a Michelin starred restaurant in Turin, then for 15 years he worked in Trattoria "I Bologna" in Rocchetta Tanaro (AT) of which for 10 years he was the Chef responsible for the restaurant, since 2013, after returning to Japan he has been working in a restaurant as a Chef, of which he is not the owner, but which, thanks to him, was given the name dedicated to his career in Italy, the Trattoria "I Bologna" in Wakayama, Japan (https://www.shokutsuna.jp/store/ibologna/).

I vividly recall my astonishment the first time i delved into the world of craft chocolate. It stood apart from all the chocolates i had ever tasted, revealing a complexity in cacao flavour that was entirely new to me. This novel chocolate experience captivated my attention, sparking my determination to immerse myself in the realm of chocolate. My journey into chocolate making began with limited knowledge; books provided a foundation, but it was through experimentation, that I gradually uncovered the capabilities of chocolate and sharpened my vision for the kinds of chocolate I aimed to craft, a great input both in my visions and subsequent work steps, and in my practical training was the ICIF Chocolaterie Course that I attended in January 2019, which also included training on the Bean to Bar process. From which I developed my approach considering the tasting of the cocoa variety as a fundamental aspect, discovering the curiosity in recognizing the uniqueness of each cocoa bean.
Chocolate, in my view, transcends being a mere sweet treat—it represents one of the most intricate and multifaceted taste experiences. I aspire for this experience to be stimulating and vital.
My vision is to create beauty. Beauty, to me, is discovered in the present moment, emerging through the creative process as reality unfolds. Beauty is not something to possess but rather something to share—an aspiration that lies at the heart of Electrify Chocolate (https://www.electrifychocolate.se/about), my brand.

I have to thank the Institute of my training, ICIF for the techniques learned in the management of flours, dough and leavening during the ICIF Professional Pizza Course that I attended in April 2018 and above all the subsequent great experience with the Master Pizza Maker Gabriele Bonci in one of his Roman pizzerias, during the internship promoted and selected by ICIF. An encounter with Italy, ICIF and Bonci that changed my life: today I manage a catering business in my homeland and I started my career also carrying out consultancy in the pizza and bakery sector in general, in Dubai, Portugal and Moscow, I continue uninterruptedly on my journey into the world of leavening always checking the correct use and teaching how to use the Mother Yeast.

Mr EBER WILLIAM BERMUDO TACURI, Peruvian ICIF former student of success, he attended the ICIF Short Course in Italian Cuisine and Oenology in October 2017, his successful career in the restaurant sector began since his permanence in Italy, he has in fact carried out the internship included in the ICIF course at the Starred Winter Garden Restaurant of the St. Regis Hotel in Florence who then contracted him for 1 year, he continued at the “Da Caino Relais & Châteaux” Restaurant in the splendid village of Montemerano in Maremma before returning to Peru, where he now works as a cooking teacher at EXPRO Instituto de Educación Superior Tecnológico Privado.

ICIF Peruvian former student of success, CAMILO ERNESTO BONAFON LAZO, attended the ICIF Master Course in Cuisine, Culture and Oenology of the Regions of Italy way back in 2009, after the course he first worked in Brazil for a few years, returning to Lima worked in some of the best 50 restaurants in the world with renowned Chefs who have transmitted him the most modern techniques which we find in his beautiful decorations of the contemporary and fusion Peruvian cuisine dishes he created, including for example the Astrid Restaurant y Gastón of contemporary Peruvian cuisine. Now he is a teacher in two Institutes of Lima, Inteci- Institute of Business Professions and the UPC University of Applied Science, in Le Cordon Bleu University and Centre for Training in Tourism (CENFOTUR) where young culinary students find inspiration in his dishes and in his career.

I attended the first ICIF Master Course and I consider myself an avid promoter of Italian cuisine and of the Italian products of quality in the world. My most meaningful work experience has materialized in the Italian restaurants in the city of Seoul: from the tavern Il Fiore to the tavern Tutto Bene, from the tavern Nonna to the restaurant Nui Nui. Currently I work with various magazines and I’m the chef and the owner of the Restaurant Instant Funk in Seoul.

At ICIF I learned the importance of keeping the tradition and history alive and to appreciate the past to build a better future. My experience at famous Italian restaurants, like Da Vittorio Restaurant in Bergamo and Da Guido Restaurant in Costigliole (both with Michelin stars), has helped me to achieve the professional level I have today. I have two restaurants and every morning I get up to go to the market, I choose the best and freshest products; based on these I suggest the daily menu. Last year I received an award for “Revelation Chef of 2013.”

Born, raised, and trained in Italy, Antonio Morichini is proud to bring the traditions and culinary culture of his homeland and culture to Astoria, NY. He brings his vast training at Michelin-starred restaurants to create a warm, welcoming, and authentic dining experience for guests. He completed his training doing the 39th ICIF Master Course on Italian Culinary and Oenology in September 2001, after began his career in the seaside town of Chiavari in Liguria, working with the freshest fish and the traditional food of that region. Eventually, he returned to his native Rome as a sous chef and chef de cuisine to work in many renowned Michelin-starred restaurants, including Il Convivio Troiani, Glass Hostaria, and Acquolina. In 2008, Antonio arrived in New York and spent several years as an executive and corporate chef in various restaurants in Manhattan, Brooklyn, and Westchester. Finally, in 2014, he opened VIA VAI to express his unique vision of authentic Italian cuisine. Antonio, Chef and ownert and his wife, at his VIA VAI Restaurant provide guests with authentic, contemporary Italian dishes and wines. The restaurant serves an array of freshly prepared plates, from house-made pasta to Roman-style pizzas to artisanal gelato. “We put our heart into our food and the ambiance of VIA VAI. Everything is made in the traditional Italian way but with a modern twist, and the ambiance is warm and inviting all’italiana”.

He completed the first ICIF Master in Italian Cuisine and Oenology with translation in Japanese way back in 1991, the year of ICIF foundation. Since 2001 he has been Chef and owner of the Ristorante Da Ugo (IG: tavolacalda_daugo), the name of the restaurant was dedicated to Ugo Massaglia, one of the founding members of the ICIF Institute of Costigliole d'Asti. Many Japanese know and love Chef Shimizu, he is considered a key man for the traditional Italian Cuisine in Japan, especially the Piedmontese one, in honor of the place where he have been trained.

He completed the ICIF Master in Cuisine and Oenology of the Regions of Italy in 2014 and 1 year later, in December 2015, he opened his “Pizzeria Cavalese” in Jakarta, which he called with the same name as the Trentino town where he carried out the internship period included in the ICIF Course. In his Pizzeria, to satisfy local demand, he offers both Fusion and Authentic Italian food like Pizza and Pasta, symbols of the so-called Bel Paese, together with appetizers, main courses and desserts. His Pizza has been so appreciated that in 2023 the most influential guide of the Pizza sector, the “50 Top Pizza” awarded his Pizzeria by assigning him the 48th place in the ranking of the best pizzerias in the Asia-Pacific area.

He attended the ICIF Course on Italian Pizza in 2016 and after come back in his country, he opened his own Pizzeria "PIZZAGRAM". His idea was to offer something new and high quality compared to the standard that Serbia has become accustomed too. He is specialized on making the so-called "Pizza in teglia alla Romana". Its rectangular shape could be considered unusual for the most, but it represent the authenticity of Italian pizza. He pays particular attention to the processing of the dough and the sue of high quality ingredients. He has now taken another step forward, also becoming a food blogger and a food influencer on various social media, making videos focusing on good quality food and hospitality, values ​​​​instilled in him by his Italian experience.

Joana Mestre, an ICIF Portuguese former student of our Chocolaterie Course of February 2018, realized her dreams and created the "Cocoa Charm Chocolates". She has selected the best ingredients from the North to the South of Italy for her delightful chocolate dragees producted in small batches in Edinburgh. A laboratory born in December 2018, full of high quality competence and excellent raw materials.

We already had our bakery, "Bakery Cafe Osusowake" in Odawara, Osusowake in Japanese means "sharing", but before we offered mostly French products, especially for the products for breakfasts such as the French croissants and German-style breads, we chose to frequent the ICIF Bakery Course in June 2022 with the aim to add in our bakery also Italian products and thus increasing the offer for our customers. Enthusiastic about the ICIF Course held by the Chef and Baker Davide Damiano, our bakery now also offers regional Italian varieties, for example the Ciabatta from Piedmont and the Ligurian Focaccia with Stracchino cheese, the Genoese and the Apulian ones.

In Mexico City, exactly in Colonia Juárez, walking around the warm streets, you'll find "Casa Morgana", the gelato parlor opened by our former student Kiren Miret, who attended the ICIF Course on Italian Gelato in July, 2015. Impossible to not see and be lovely surprised by its external wooden frame, fully bright blue like the sky in Mexico. Inside, you'll find new ice cream flavours every day, made with local and seasonal ingredients.

In 2005 I attended 2005 the XXIth Corso Breve. Today I’m the Executive Chef of The Park Hotel, 22 Rajbhawan Road, Somajiguda, Hyderabad 500082 Telangana, India. My role is to plan menus and food events for the entire hotel, this includes 3 restaurants, 1 nightclub, 1 lounge bar, 1 premium residence floor, room service for the 270 room hotel and banquetting operations for up to 1500 pax. I will always remember ICIF for the people I met and the friends I made, besides of course, the intensive cuisine knowledge that I gained at the institute. The visits to Piacenza and Cuneo are etched in my mind and the experiences in class and of my stay are priceless.

I decided to attend the ICIF Master Course because I have always had a passion for Italian cooking, and when one person is cooking, the food must come from the heart. Eager to share with others my passion, which I consider a way to bring families and friends together and to strengthen bonds with each other. I chose to devote myself to the teaching career, instead of a career within a restaurant. I started organizing courses for fans of the culinary industry by collaborating with the Italian Chamber of Commerce in Honduras. I’m often present on the national television channels as a professional of Italian food and wine. Recently I published a cookbook of 25 Italian recipes, each to be executed in 25 minutes. I became the Executive Chef of Las Verandas Hotel and Villas and Pristine Bay Resort, I have 4 restaurants under my command. I got the chance to cook for Michael Douglas and Catherine Zeta Jones, they were visiting Roatán a few weeks ago, and also for a very important Journalist from CNN Latin America, Ismael Cala. Las Verandas Hotel and Villas and Pristine Bay Resort is a Company full of positive growth opportunities. I´m proud to be an ICIF ex student!

The ICIF course has greatly helped me in the evolution of my career; I did an internship at a Michelin starred restaurant where I was trained in the finest Italian traditional and modern cuisine which I currently propose in my restaurant. I have worked as executive chef at two Italian restaurants in Canada: Molinaro and Mulino. In 2010 I joined the Terra Restaurant group and I opened the restaurant Sarpa at Richmond Hill in Ontario. Here I use only fresh ingredients and quality products to offer simple and traditional Italian dishes. Among many awards, I received the award of “Best Italian Restaurant” in the York Region and an award for the restaurant with the most bookings.

The cuisine is the language with which I learned to communicate thanks to ICIF. After the Italian experience I came back to Japan and I participated in the cooking show on Italian Cuisine “Iron Chef.” Since 1999,I headed the Japanese association on Italian cuisine, and in 2000 I opened the restaurant Massa where I express my huge passion for pasta. I love to participate frequently in television programs on Italian food and many Japanese food and wine magazines speak of me.

Mr. Chen Cheng-Fong, from Taiwan took the ICIF Ice Cream Making Course in June 2021 and has now opened his business in Taiwan. An innovative Gelato truck dedicated to the Italian artisanal Gelato where he puts his skills into practice by offering classic flavors, such as pistachio, chocolate and cream, but also innovative ones such as vegan ice creams, Mojito sorbet and wild berries fruits and rose sorbet.

He attended the 22nd ICIF Brazil Short Course in Cuisine and Oenology of the Regions of Italy, in September 2005 and in 2019 he opened his Restaurant “Casa della Capra” (www.casadellacapra.com) in Mergozzo (VB), an innovative concept in which he combined his two passions for cooking and cycling, it is in fact a boutique guesthouse destination for Art, Bike and Cuisine lovers. Inside we find a modern, comfortable and welcoming restaurant, which offers true Italian hospitality and the opportunity to explore the territory through transforming experiences. Patricia, Felipe and their team take care of their customers by offering a unique journey between food, cycling and territory.

Mr. Di̇nҫer Sai̇t Zafer from Turkey attended the ICIF Course on Italian Gelato in November 2014 and after he opened the "Gelato Vittorio", a successful gelato parlor in Mersin city where he offers the typical italian gelato.

Dear ICIF,
I would like to express my gratitude to your institute for high-quality education and high professionalism. My career is at an excellent positive level. I work as the head of a public catering enterprise in the city of Surgut (in Siberia). I will suggest your courses to my colleagues or friends, the same I have done, the Master Course in Italian Cuisine and Enology, on January 2013. Thank you

Nikolai Gornikov

In 2005 I attended, as head chef of one Carluccio’s Italian restaurants, the first refresher course on Italian cuisine; since that ICIF collaborates with this British chain who send their chefs to be trained at ICIF. As a chef trainer, I continue to accompany the young chefs during their training period at ICIF. I have trained more than 5.000 head chefs from the 85 restaurants within the Carluccio’s group, always transmitting my passion for fresh, wholesome and quality ingredients, and stimulating their passion for Italian cuisine.

I have 25 years of experience in the culinary industry and I have attended several schools of culinary arts at some of whom are currently the coordinator of the culinary programs. I think I have a multi-ethnic culinary training: Mexican, Thai, as well as USA and Italian. I have the passion to do the recipes from the raw material; when I can, in fact, I produce the fresh cheese myself from milk and live cultures, as well as the chocolate starting from the cocoa bean. I created and I lead the cooking show “Culinary secrets” through which I share my experiences with the viewers and the food and wine fans.

After the great experience in Italy, I decided to go back to my home town for the opening of a new lifetime project. The “Viene” is conceptually a gastro-bar (rather than a bar and a restaurant) that connects delicious gastronomy with the relaxing atmosphere of a coffee shop. As chef and owner, I try to use the knowledge acquired in the cradle of gastronomy; thanks to ICIF and to the renowned restaurant Le Calandre (with 3 Michelin stars) I was able to learn the techniques, the recipes and, above all, to make friends. Going back to my family, I looked for inspiration in Brazil, because it is rich in ingredients and variety of products.

In 2000, I attended the 28º ICIF Master in Cuisine, Culture and Oenology of the Regions of Italy, to fulfill my dream of becoming a restaurateur. The experience gained in Italy was something irreplaceable in my life and I very much appreciate the opportunity I have been given. It was a good experience. I want to thank ICIF with all my heart for the opportunity that gave me, thank you! Today, I’m chef and owner of my restaurant, La Fiaschetta in Osaka.

My experience at ICIF has been very important for the development of my career, I really enjoyed the ICIF Chef instructors Simone Murru and Diego Bongiovanni that, in addition to holding classes in a professional way, they were able to lighten the more technical topics in a fun way, stimulating our creativity in decorating the dishes of the traditional Italian Cuisine. I’m the owner of the Sio-Tea house that serves freshly home-made siomai and fried rice together with fresh fruit shakes and milk teas, and also dim sum and meat products. Our cuisine is a fusion Cuisine that combine the Asian with Western Cuisine.