Simona V. Spennati

Simona V. Spennati has a strong background in pastry and baking, with their most recent position being Head pastry chef at The Savoy since April 2023. Prior to this role, they held positions as Assistant Head Pastry chef, Pastry sous chef, Pastry Chef de partie, and Pastry Demi chef de partie at the same company. Before joining The Savoy, Simona worked as a Chef de partie at pasticceria d'arte from September 2014 to October 2017. Simona V. also has experience as an Aiuto pasticcere at cake design, pasticceria D' Antonio, and Baked NYC. In addition, Simona worked as a Decoratore at whimsical confections, one cup two cupcakes, and Sugar Coated Bakery in 2013.

Simona V. Spennati completed a pastry course at Chef Academy Italy in 2014, specializing in being a pastry chef. In 2017, they attended a specialization course at Cast alimenti focused on baking cakes, specifically with Stefano Laghi. Also in 2017, they participated in a course at icook di Luca Montersino, learning about Italian artisanal ice cream, including lactose-free and vegan options under the guidance of Donata Panciera. In 2015, Simona pursued a specialization course at Arte Dolce, concentrating on sourdough baking and the production of panettone, pandoro, and leavened breakfast products. Additionally, in 2015, they took another specialization course at Cast Alimenti, this time focusing on vintage cakes with Stefano Laghi. There is no information available regarding their education history from their time at CAST Alimenti - La scuola dei mestieri del gusto.