Stefania Borgioli, chef and sommelier, was born in Tuscany and studied art and literature in Florence. Always passionate about food and culinary culture, she began her career in the field at a small catering company, then worked in a restaurant as a pastry chef and later as a chef. Since 2008, she has dedicated herself exclusively to teaching both cooking and gastronomic culture courses.

Sara Lai is a chef, a teacher and a businesswoman. She started learning and practising in her family's restaurant in the Tuscan countryside. After a degree in Political Science and a Master's degree in Culinary Arts sponsored by the European Commission, she travelled exploring new cultures and cuisines throughout Europe and the United States working with a strong passion and daily commitment. Today Sara joyfully passes on her culinary wisdom, sharing the art of food with all those who seek to explore the delicious mysteries of food.

After studying at the Boscolo Etoile Academy so that his long-standing passion could begin to have a solid technical basis, Giulio has been working abroad for several years as pastry Chef de Partie in resorts belonging to the Leading Hotels of the World group and 5-star luxury hotels such as Castel Monastero and Hotel il Devero, as well as in Michelin-starred restaurants in Italy such as Castello del Nero, Ristorante Ora d'Aria and I portici. He currently teaches pastry at various academic institutions and cooking schools in Florence.

After a degree in Sociology, a Master's in Public Health in Barcelona and a postgraduate diploma in Medical Anthropology in Milan, she specialised in History and Culture of Food at the University of Bologna with Prof. Massimo Montanari. She has extensive experience teaching History and Culture of Italian Gastronomy at American universities (Cornell, VanDerBilt, Wisconsin-Madison, Brandeis, Colorado University, Indiana University, Perdue University, James Madison University) as well as designing custom study abroad programmes for the Food Studies Department of New York University and other academic institutions.

Our baking instructor, Joshua Shuffman, hails from New York, the Big Apple, and has worked as a chef on both the East and West coasts of America, even earning praise from the New York Times restaurant section before going on to cook at legendary institutions such as Amy's Bread and Tomcat Bakery (NYC). He moved to Florence in 2016 and soon found himself collaborating with Fabio Picchi developing a now famous line of Tuscan sourdough bread for Cibrèo.

Hospitality and F&B manager, consultant, and trainer, she works with hospitality businesses and restaurants specifically on management and business development. Her education and background allow her to work on marketing and promotion, helping companies validate best practices to achieve their goals. She also works as a trainer in international academies and institutions.

Born in Florence in 1987, where he graduated at the Faculty of Architecture in Industrial Design. He completed his studies in Product Design at the Delft Polytechnic in 2014. With his thesis he was selected as one of the best of its kind and exhibited at the Dutch Design week of the same year. As a professional he deals with training in the field of Interior and Product Design but also Communication. He is currently coordinator of the Design area at Accademia Italiana, teacher at Schola and Istituto Marangoni. He also works as a freelance designer, developing Interior and Product Design projects with his studio Lorenzo Pofferi Studio and also collaborating with other Architecture and Design studios, welcoming clients nationally and internationally.