Since 2004 ALMA has been implementing a continuous process of growth and innovation. The School has gone from being “the house of chefs” to include patissiers, dining room managers, sommeliers, restaurant managers and breadmakers.
This is why the school has decided to take advantage of the collaboration of great professionals, selected from among the leading figures in this sector. Professional experts who are able to act as points of reference for graduates and as an inspiration to the culinary world and hospitality sector.
Paolo Lopriore, Mariella Organi, Davide Comaschi, Ezio Marinato, Andrea Grignaffini and Davide Rampello respectively representing the cooking, hospitality, patisserie, breadmaking, wine sectors and culture. Chairing the Scientific Committee is ALMA’s president, Enzo Malanca, alongside General Director, Andrea Sinigaglia, and Director of Studies, Matteo Berti.