Roberto Carcangiu

Sardinian by origin, born in Novara, adopted and residing in Modena. He has a classical and canonical training as a chef who travels the world working in luxury hotels, cruise ships, Michelin-starred restaurants, consulting, and catering.

At 35 years old, after the extensive international experience gained, he reconsiders his professional identity. Thus the figure of the R&D Cooking Director is born, as he likes to define his work: an absolute innovation in the international landscape. Researcher and technical consultant for many institutions and private companies, he is also a columnist and editor of texts and projects: Food design, scientific disciplines, the food industry.

In Roberto Carcangiu's resume and activities, you can find a bit of all the contaminations with which the professional kitchen has enjoyed flirting in recent years. He has extensive experience as a trainer, author of about ten books, and collaborator with some of the most important wine and food publications in Italy; he is also the creator of many projects related to cooking and nutrition, as an organizational and marketing consultant. He has great respect for raw materials and their use, and is attentive to creating a tasty and healthy cuisine at the same time, respecting both the professional and the consumers.

He is currently the National President of the Professional Association of Italian Chefs and the educational coordinator of the Congusto Gourmet Institute Cooking School in Milan.