Barbara Desderi

Barbara Desderi, certified sommelier and expert of pastry, vegetarian cooking and olive oil.

I started my professional journey making cakes for “Le Rime Rampanti” and then becoming pastry chef at Cibreo Restaurant and Galateo Catering. I started teaching at the cooking school Cordon Bleu in Florence and in 2003 I opened my first cooking school La Pentola delle Meraviglie. In 2013 I opened a new school The Florence chefs with the collaboration of Silvia Maccari, amazing chef and olive oil expert. In 2018 I worked with Laura Franceschetti and Gianluca Somigli at the project of Cooking in Florence. Now I am back home with The Florence Chefs, my personal project of tailor made experiences for my very special clients!