Ilaria is a pastry chef trained at the Firenze Institute for Hotel Management and Food Services.
After her diploma and training apprenticeship in Luca Mannori’s laboratory in Prato, she began a career working in prestigious Michelin star kitchens. Verona was the first stop (Ristorante Perbellini – 2 Michelin stars). Nizza came next at Le Mas De Pierre where she worked as a pastry commis chef. She went on to Montecarlo, first at the Hotel de Paris as a station chef (chef de partie) and then at the Metropole (2 Michelin stars) in the same role with Joel Robuchon, and finally as a pastry sous-chef at Alain Ducasse’s LXV (3 Michelin stars). Her next destination was Reims at Philippe Mille’s Les Crayères (2 Michelin stars) as pastry sous chef. Ilaria then returned to Firenze as pastry chef at Le Tre Lune in Calenzano.