Francesco Genovese is an Italian pastry chef whose career has taken him from San Cipriano Picentino to some of Europe’s most prestigious kitchens. After early experiences with celebrated chefs including Andrea Berton, Federico Belluco, and Giancarlo Perbellini, he honed his skills at the Ritz Carlton in Vienna. In 2019, he joined The Fat Duck by Heston Blumenthal, where he rose to the role of sous pastry chef, leading a talented brigade in one of the world’s most innovative kitchens. Today, he is Head pastry chef at Harrods London, contributing to the creation of refined desserts for its iconic Food Hall and restaurants. Driven by passion, rigor, and creativity, Francesco continues to champion innovation and traditional pastry culture, sharing his idea of Mediterranean Pastries on the international stage.
