Four Seasons Hotel Milano Welcomes Stefano Trovisi in the Role of Executive Pastry Chef

“I still remember the house filled with the scent of my grandmother’s apple pie.” That’s how the new Executive Pastry Chef of Four Seasons Hotel Milano introduces himself.

After graduating from high school and beginning a degree in engineering, Stefano Trovisi found his way into the kitchen, drawn by those very aromas and flavours that turned pastry-making into his greatest passion.

Self-taught and instinctive, Trovisi decided to pursue a culinary path, embarking on experiences that would later become fundamental to his training and career. He first explored traditional cuisine, then gradually learned the techniques that would become the pillars of his personal vision of pastry-making.

After several experiences alongside Michelin-starred chefs, Stefano Trovisi solidified his desire to focus on the sweet side of cuisine.

He then chose to move abroad to refine his techniques, and in London, he found the pivotal step in his rising journey, realizing that his passion for pastry deserved to be expressed in some of Italy’s most prestigious hotels.

This led Stefano to join Four Seasons Hotel Milano in October 2016, first as Pastry Demi Chef de Partie, and later as Pastry Chef de Partie. His love for high-end hospitality and the invaluable mentorship of Daniele Bonzi, his guide and reference point throughout his career, allowed him to grow and take on key roles in some of Lombardy’s most prominent hotels.

He continued his career with the opening of the St. Regis in Venice, before returning to Lombardy, the place where he wanted to capture all the scents and traditions and make them his own through his dishes. This is the hallmark of his creations: a refined, contemporary pastry style that enhances local ingredients and traditions.

After a few experiences in Riva del Garda, Stefano’s friendship with Chef Gianbattista Montanari allowed him to deepen his expertise in leavened pastries, particularly in what would become his signature creation: the Milanese Panettone, the quintessential Italian leavened dessert, reimagined to suit the modern tastes of younger generations.

As Executive Pastry Chef at the Excelsior Hotel Gallia, Stefano refined his techniques in viennoiserie and leavened doughs, earning him a spot in the Gambero Rosso ranking of the “Top 10 Chef Panettoni for Christmas 2024.”

Having grown professionally, Trovisi returned to his dream destination, the iconic Milanese address, and today holds the position of Executive Pastry Chef at Four Seasons Milano.

His return also marks the debut of the hotel’s new “dessert of the summer,” reimagined by the new Pastry Chef following the “Less is More” gelato concept, where the focus is on minimizing sugar and maximizing the quality of raw ingredients such as fresh or dried fruit, chocolate, hazelnuts, and vanilla.

This year, gelato is served in mini sticks, perfect as a dessert or to enjoy in the hotel’s beautiful garden, in the following flavours:

• Peach and semi-candied apricot
• Mojito
• Mango and passion fruit
• Peanut and salted caramel
• 100% Manjari dark chocolate and Venezuelan cocoa nibs