Meet our team

At the Australian Patisserie Academy, we believe that exceptional education begins with exceptional instructors. Our team consists of award-winning chefs who bring extensive industry knowledge and specialist skills to every class.

Using the best facilities, equipment and produce, our expert team will help you excel in:

• the art of cake decorating
• baking sourdough bread
• creating patisserie and chocolate delights

At the Australian Patisserie Academy, you’ll learn from the best in the industry. Our teachers bring years of experience from world-class restaurants, international competitions and renowned patisserie schools.

Areas of specialty:

• patisserie
• bread and bakery
• chocolate.

Luigi is a pastry chef with over 25 years of experience in the culinary industry. His passion for the art of patisserie shines through in his work, with a focus on creating exquisite sweet treats.

A third-generation Italian pâtissier, his passion for his craft is evident in every beautiful creation. For 17 years, he has shared his wealth of knowledge through teaching and mentoring others. He has received several gold medals in both national and international WorldSkills competitions.

Areas of specialty:

• patisserie
• bread and bakery
• chocolate.

Emmanuel is an experienced teacher and pastry chef with a passion for sharing his love of baking. He began learning his craft from a young age in Brussels, Belgium, a place famous for its chocolate.

Emmanuel has won many awards for his delicious pastries over the years and has successfully competed on the world stage in Italy. But more importantly, he's a passionate teacher who enjoys helping beginner pâtissiers develop their skills with confidence. With a patient approach, Emmanuel will guide you step-by-step.

Areas of specialty:

• cake design and decoration
• patisserie
• bread and bakery.

Sarah began her culinary journey with dual qualifications in patisserie and bakery. She has competed in prestigious international competitions, including Bakeskills and WorldSkills. 

With experience working in award-winning hotels and restaurants across Australia and the UK, Sarah developed a deep understanding of the industry. Her time in these renowned establishments refined her skills and broadened her expertise in both traditional and contemporary patisserie techniques.

Sarah later moved into education, specialising in baking and cake design. She finds great joy in mentoring students and watching them develop their skills, which continually inspires her to expand her own expertise.

Areas of specialty:

• patisserie
• bread and bakery
• chocolate.

Mayumi has been a pastry chef for over 20 years, specialising in French pastry with a Japanese touch. Her career has taken her around the world, where she has worked in renowned three-star restaurants, patisseries and international pastry schools.

Living and working in France for several years allowed Mayumi to train alongside highly-skilled chefs to refine her techniques. She finds inspiration in travel, exploring the diverse specialties and creating unique flavour combinations that different cultures bring to the world of patisserie.

Mayumi is passionate about sharing her knowledge. She enjoys mentoring students and inspiring them with her global experience.

Areas of specialty:

• patisserie
• chocolate.

Scott began his pastry career at just 15 years, training in high-end patisseries where he developed an undeniable passion for the craft—especially chocolate.

He has proudly represented Australia multiple times in various competitions. Domestically, he served as team captain for the Bakeskills competition for 10 years, showcasing his dedication to the industry.

With over 16 years of teaching experience, Scott sees his journey as an educator as only just beginning. He has trained alongside some of the world’s finest pastry chefs, including Stéphane Leroux, Stéphane Glacier, Amaury Guichon, Janice Wong and Philippe Marand.