Hailing from Italy, Chef Enrico Pezellato is the new Executive Pastry Chef at Sheraton Grand Doha Resort & Convention Hotel. FACT learns a little more about him…
BORN IN 1975 IN RECOARO Terme, the Italian town known for its spring water, Chef Enrico Pezzelato started baking at the young age of 13, when he began an apprenticeship at a local bakery. Coming from a family of chefs and expert culinarians, Chef Enrico has always been passionate about baking and the artistry behind it; he studied for one year in art school and later trained as a chef in Pellegrino Artusi school.
Chef Enrico spent his early professional years working as a Demi Chef at Pasticceria Ernst Knam and Pasticceria Cova — where he mastered the art of lievito madre (sour dough) — in Milan and at Villa d ‘Este in Lake Como. He moved to Switzerland to work as Sous Chef at leading luxury hotels Badrutt’s Palace Hotel and Kulm Hotel in St. Moritz, and then moved back to Italy to work for Relais & Châteaux at Hotel Borgo San Felice in Tuscany, where he took position as Executive Pastry Chef at the age of 24.
Since then, Chef Enrico began traveling around the world to practice his art. He ventured to Africa at Four Seasons Safari Lodge in Serengeti, Tanzania and at The Palace of the Lost City Hotel in South Africa; to the Caribbean at Four Seasons Hotel both in Anguilla and Nevis; to Southeast Asia at The Fullerton Hotel in Singapore; and to the Middle East, where he spent over a year as Cluster Executive Pastry Chef overlooking three ShangriLa hotels in Oman.
Chef Enrico has moved to Doha in 2019 and joined Sheraton Grand Doha Resort & Convention Hotel as Executive Pastry Chef. “Taking on a new role at Sheraton Grand Doha is a new challenge for me,” he says. “While I have already worked in the Middle East before, it is my first time in Qatar. It is a new market for me, and that definitely adds to the challenge. I am excited to bring not only my expertise, but my Italian touch to the new projects that we are bringing forth,” he adds.
Chef Enrico will be spearheading the introduction of the Italian pasticceria mignon concept to Doha. “The idea of ‘Pasticceria Italiana’ is simple: you choose which pasticcini (small pastries) or biscotti (cookies) from our wide selection and you take home your own assortment,” he explains.