Biography
After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France where he trained under Olivier Bajard (Meilleur Ouvrier de France).
In 2008 he moved to Paris, France where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak and worked for Alain Ducasse in his 3 Michelin Starred Restaurant inside the Plaza Athénée. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach Pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he taught pastry classes for professionals.
He also began his own consulting company, providing help to up-and-coming bakeries, pastry shops and restaurants. He helped create menus, improved production standards, did R&D to provide new menu ideas and solutions, in addition to creating recipes and training staff.
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