Was born in Pietrasanta in 1988.
He breathes art from birth: his mother is a photographer, his father is a scenographer and a builder of famous carts of Viareggio’s carnival. From his grandfather, famous painter, he learns the love for design and the knowledge of the usage of colour, where gabriele concentrates his attention in his desserts’ creation.
He attends the cooking institute G.Minuto in Massa, but he doesen’t love school. During the 4th year he leaves school and “lands” in the laboratory of Mr. Luca Mannori in Prato, where he stays for 3 years. This experience marks him very much. Here, he tries to snatch more techniques than possible, but, life in laboratory is not for him, so, he flies in New York to administrate the production of pastry in a big restaurant with coffe shop and bakery.
He receves a call from Monaco, Hotel de Paris, where, thanks to the chef F.Cerutti, he increases his experience, learning the classic bases of french pastry.
Then, he goes to London to know and understand the molecolar cuisine in the famous restaurant Fat Duck of H. Blumenthal for an important stage.
Then he comes back in New York to follow the opening of 2 restaurants.
He works, then, in some precious food realities in italy: ‘il Piccolo Principe’ in Viareggio.
In 2015, hr takes part in the seniores italian pastry championship, in Rimini.
In 2015 he becomes technical advisor for Callebaut, where he developes new products,
at the moment, he is pastry chef in the restaurant ‘Contrada’ by gordon Ramsay in Castel monastero and he is teacher of pastry in international cooking school “Lorenzo de’ Medici” in Florence