Our team

Our team of talented chefs have assembled from around the globe to push the boundaries of patisserie and establish the Academy. Each chef brings with them their own specialist skills and qualities to deliver an engaging, inspiring and rewarding customer experience.

Luigi Stivaletta

Patisserie, Bread & Bakery, Chocolate & Sugar Artistry Specialist

Luigi commenced his training in the industry early; being born into a family of three generations of Italian bread and patisserie specialists, the passion for the trade was literally in his blood.

Luigi has a real passion for all things sweet; consequently, he is highly skilled across bread, bakery, patisserie, chocolate, sugar artistry and cake decorating. With a 16-year teaching history and a number of gold medals to his name in national and international World Skills competitions, Luigi is a versatile, passionate and not only talented but also technical all-encompassing teacher. Available courses>

Emmanuel Lottefier

Patisserie, Sugar Artistry, Chocolate, Bread and Bakery Specialist

Emmanuel found his passion for patisserie at a very young age, growing up and learning his craft in Brussels, Belgium the chocolate capital of the world. Studying over a period of 5 years he became competent in the areas of patisserie, chocolate, confectionery, bread and sugar artistry.

Chef Emmanuel was the winner of the “Most outstanding chef award” in Australia in 1993, he is also the recipient of numerous gold medals for his outstanding work in the areas of cakes, chocolate, petit fours and sugar artistry. Emmanuel represented Australia in the Coupe de Monde de la Patisserie (Pastry World Cup) in Lyon, France. He further represented Australia a the Mondial des Arts Sucres in Paris, France showcasing his Sugar Artistry skills.

With extensive experience working in Belgium, France, Italy, Japan and Australia chef Emmanuel is not only an all-round accomplished pastry chef but also a much respected teacher. Available courses>

Sarah Oxborough

Bread, Patisserie, Cake Design and Decorations Specialist

Sarah commenced her culinary career by completing dual qualifications in both patisserie and bakery. Even during her years as an apprentice Sarah showed her passion and commitment to her profession by competing in international competitions such as Bakeskills and Workskills as well as being the team captain representing Australia at the Coupe de Monde de la Patisserie (World Pastry Cup) in 1997.

After working in award-winning hotels and restaurants within Australia and the UK, Sarah commenced her career as an educator with a particular emphasis on bread and cake design. Watching students develop their talent and skills provides Sarah with great pleasure and motivates her even more to continuously develop her own skills further.Available bakery courses>

Mayumi Nagata

Patisserie, Ice cream, Bread & Bakery, Chocolate Specialist

Mayumi has worked as a pastry chef for 20 years, specialising in French pastry with Japanese touch. Mayumi has worked in Japan, France and Singapore and in Australia. She lived and worked in France for several years and worked with highly skilled chefs in 3 Star restaurants, patisseries and international pastry schools. Mayumi loves what travelling has to offer for patisseries as it introduces her to many varieties and combinations of specialities in the patisserie industry. Traveling has given her the opportunity to meet a variety of different people and other chefs who have inspired her with new ideas and flavour combinations. Mayumi has passion for sharing new techniques and her experience with students. Available Patisserie courses>

Scott Astley

Patisserie and Chocolate Specialist

Scott commenced his training in the industry at the age of 15; training in high class patisseries, the passion for the trade his trade is unquestionable. Scott loves all thing to do we patisserie, especially chocolate. He has competed for Australian numerous times (Gelato world cup) as well as taking junior teams to The junior world pastry cup in Rimini Italy. Domestically he has been involved as a team captain for the Bake Skills competition for 10 years. His teaching career expands over 16 years which he feels it is just starting. Scott has trained with many great pastry chefs including:
Stephane Leroux, Stephane Glacier, Amaury guichon, Janice Wong and Philppe Marand.

Available Patisserie courses>