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Delicious meets efficient

Hello and welcome to my sweet world! I am Mauro, a pastry chef specialising in serving luxury hotels.

My story began in my family's ice cream shop, where I grew up in the world of sweets. I took my heritage to the next level during my apprenticeship in Cast Alimenti, the pastry school of the world-renowned chef Inginio Massari. In 2013 I got my first job as a pastry cook in a 5-star luxury hotel in Cesenatico, Italy. I instantly felt like I had found my world, and have not looked back since. Today I am the Head Pastry Chef in the iconic Landmark Hotel in London, managing 13 chefs, serving hundreds of people each day through 3 restaurants, 11 event spaces and creating six-figure revenues.


What makes pastry special in a hotel is the unparalleled variety. From plated desserts in restaurants, baked goods for breakfast, to catering to over 1000 guests at events, wedding cakes, special meals for dietary requirements and more. In luxury hotels no day looks the same - there is no comfort zone or repetition or saying no to guests. We need to be ready to serve 24 hours a day 7 days a week. Hence it needs not just excellent and diverse technical skills when it comes to pastry; but being able to lead, organize, stay humble and manage the complex needs of the service while keeping resources at bay. 

On this page, I would like to share with you what happens behind the scenes in luxury hotels, show you some of the techniques, skills and knowledge that make a great chef and insights into how to thrive in this world.


JW Marriott Venice Resort and Spa*****

Executive Pastry Chef
March 2017 - November 2018
Venice, Italy

Palace Hotel*****

Head Pastry Chef
March 2014 - January 2016
Milano Marittima, Italy

The Landmark Hotel*****

Head Pastry Chef
April 2019 - to present
London, United Kingdom

Dolce Locanda

Head Pastry Chef
February 2016 - February 2017
Verona, Italy

Mauro Di Lieto

Pastry chef

Making life sweeter in luxury hotels

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