Professionalism is a steep staircase—one that must be climbed with humility, perseverance, and self-awareness. And it’s a staircase you never truly stop climbing.
Stefano Laghi
A highly talented pastry chef and chocolatier, Stefano Laghi sees pastry as a well-structured patchwork of technique and balance, of rational production and creative flair, of chemistry and imagination, of dedication, research, and entrepreneurial spirit. These are all traits that define his rich personal and professional background, giving him a truly 360-degree mastery of the craft.
After graduating from culinary school, he immersed himself in the profession and quickly made his mark in both national and international competitions. Among his many achievements: in 1992 he won gold, silver, and bronze at the Frankfurt Culinary Olympics; in 1993, he was awarded the gold medal and the jury’s honorary prize at the World Championships in Basel; and in 1994, he earned another gold medal as part of the Italian National Chefs Team in Luxembourg.
Driven by a constant desire for growth and innovation, he became an entrepreneur—not only for himself, but in service to others—collaborating with leading companies in the sector. He later launched his own brand, Stefano Laghi Pastry Creator, through which he consults for major Italian and international confectionery industries. His mission is to promote a style of pastry that is not only technically flawless and flavor-forward, but also practical and production-friendly—designed to optimize time, cost, and efficiency in the lab.
Stefano has been dedicated to pastry education since 1991. He firmly believes that professionalism begins with the fundamentals—understanding ingredients and mastering techniques in order to truly take control of a craft that leaves no room for improvisation, but instead demands study and experience. For him, teaching and passing on knowledge is both a rewarding and demanding task—one that carries a deep responsibility toward those who listen and trust in what you have to share.
He doesn’t like to be called a “Maestro”—he prefers the term trainer, because shaping future professionals is what drives his path forward. He’s always searching for the best ways to communicate the art of pastry.
He is the author of numerous books and industry publications, all created with the clear intention of sharing his knowledge with others.
At CAST, he teaches in the Advanced Training Courses as well as in specialized Masterclasses for professionals.
Three words that define me:
Consistency, flexibility, and professional discipline.
My source of inspiration:
What drives me every day is the desire to pass on my knowledge. What I carry within me, I don’t want to keep to myself—I want it to be available to as many talents as possible.
The technique/ingredient I’m most passionate about:
Definitely mold-making techniques. For me, they represent the possibility to turn my ideas into something tangible and accessible.
The dessert I love making most:
The area closest to my heart is baked cakes—they’ve always been my greatest passion.
A fun fact about my work that few people know:
After many years devoted to pastry, I’m now rediscovering the world of cooking!
Debunk a myth in the industry:
Both inside and outside the kitchen, I have a serious sweet tooth—I’m passionate about desserts, not just for the taste but also for the inspiration they give me. For me, every dessert is a journey!
