Angelo Ingrassia

I'm 36 years old from Sicily. After having worked in Sicily and Rome as a chef, I had a three-year experience in Japan where I worked as a pastry chef in 4 Italian restaurants including two starred restaurants, Bice Tokyo and Bulgari Tokyo and I worked in Tokyo for Ferrero about events of Ferrero Rocher. I also learned Japanese cuisine there. Now back in Sicily I give cooking lessons for foreigners and Italians and I work as a chef at home for dinners and catering events with Italian and Japanese cuisine. I organize tour and experiences about wine and Sicilian food and visit the Sicilian farms about pistachios, almonds, oranges, lemons, grapes and other more.