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From Bisceglie to New York City: The Acclaimed Pastry Chef Mauro Abignente

30-year-old, he would have never imagined that one day he would be working as a renowned pastry chef outside of his home country, Italy.

Mauro Abignente.

After traveling the world--Abu Dhabi, Ibiza, Istanbul, and Mexico City--Mauro finally set foot in the States, first Miami, then Los Angeles, and finally New York, where he worked for the worldwide renowned Italian luxury restaurant Cipriani and several other Italian niche restaurants in the city. Today, Mauro stands as a true representation of what Italian excellence means in the pastry industry, combining natural ingredients with Italian artistic influences to produce an exquisite gastronomic experience for his customers.

Mauro Abignente, a 30-year-old Italian from the small town of Bisceglie, would have never thought that one day he would be working as an acclaimed pastry chef outside of his home country.

What was once just a dream, now is a reality: after traveling the world–Abu Dhabi, Ibiza, Istanbul, and Mexico City–Mauro finally set foot in the States; first Miami, then Los Angeles, and finally New York, where he worked for the worldwide renowned Italian luxury restaurant Cipriani and several other Italian niche restaurants in the city.

During these experiences, Mauro was able to fully display his creativity and diverse set of skills. By briefly glancing at some of Mauro’s creations throughout the years, your mouth will start watering: cream filled profiterole with chocolate sauce, Grand Marnier crème brûlee, affogato al caffè with vanilla ice cream and, of course, the much loved Italian traditional tiramisu’. Despite the array of delicious Italian desserts, what truly distinguishes Mauro from other pastry chefs is his attention to detail in the crafting of unique dessert decorations.

Mauro is able to combine taste and beauty, thus transforming a purely culinary experience into an eye-pleasing one too, for the happiness of food bloggers and Instagram addicts. From a perfectly rectangular chocolate sacker topped with 24k golden leafs, resting on a plate splashed with caramel sauce which all makes it look like a modern revision of a Pollock’s painting, to a soft croissant ready to explode with chocolate as soon as you bite into it, Mauro’s desserts will never fail to titillate your palate while marveling your view.

Today, Mauro stands as a true representation of what Italian excellence means in the pastry industry, combining natural ingredients with Italian artistic influences to produce an exquisite gastronomic experience for his customers. The interest for pastry chefs is rapidly growing in New York City, where the creativity and quality in the designing of dessert decorations is still lagging behind other countries. This is where Mauro can help by providing visibility through eye-catching dessert decorations, and act as a guide for emerging creative pastry chefs. Mauro is ready to launch himself into further experiences where he will be able to craft new delicacies and satisfy more taste buds by offering to his customers the long tradition of Italian food and arts to the world. 

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