Chef in the best restaurants in the world, trainer and teacher of haute cuisine, restaurant manager, entrepreneur, writer of food books and articles for prestigious journals.

Emanuele Saracino is not just a cook, but a lover of taste, a researcher who renews tradition daily, a technician who knows how to combine the refined taste to a spectacular presentation.

A free spirit, curious, innovative, who has transformed the  education for  "beautiful, good and healthy" food into his philosophy.

Emanuele Saracino, born in Bitonto (BA) in 1971, he attends the “Istituto Alberghiero PEROTTI” in Bari and soon starts to work by the best bakeries of his city. His true passion for cooking is realized in London, in 1989 by the Four Season Hotel, where, under the guidance  of Bruno Loubet (excellence of  Boudeaux appointed at the age of 21 as  “Good Food Quide’s Young Chef of the Year”) improves and experiences the International Pastry and Cuisine.
At the same time he studies by the Westminster College in London.

His area of knowledge becomes the whole Europe, which he runs to study the techniques of chefs such as Raymond Blanc. His attitude for pastry leads him to go to France by M.O.F. Pascal Caffet. There he refines his techniques of high French pastries, then he comes back to Italy starting working in “research and development” sector for leader companies as Pre-gel, Fabbri and Nestlè. He continues to improve his techniques following courses in Italy and all over the world, in France, in UK, Singapore and Kuwait.

In 1997, he is called by the Superior Institute of Culinary Arts Etoile of Sottomarina in Chioggia (VE), where he is entrusted with the role of Academic Director and there he remains for 4 years.

After several experiences in Italy as an "Executive Chef & Culinary Director" and as a consultant; the passion, the desire to experiment and the taste lead him abroad (Singapore, United States, Kuwait, England, Russia and the United Arab Emirates) where he works among the most luxurious brand in the world:

- "The Ritz-Carlton"
- "Jumeirah Hotel & Resort"
- "Four Seasons"

During his career he has achieved numerous awards such as the Gold Medal at the World Championships in Luxembourg in 1993, Silver Medal in the Italian Chocolate championship in Turin. He has also obtained the Captain’s band of the Italian National Pastry in the World Cup in Lyon in 2005.

He also works with numerous editorials and specialized magazines, as Bar Giornale, Italian Pastry, International Confectionery, The Chef, as well as he has published several books including:

- “Dessert Dessert Dessert” Emanuele Saracino, Bruno Pastorelli, Stefano Laghi.
- “Equilibrium” Emanuele Saracino, Saverio Busato.