He was the president of APEI, Iginio Massarito deliver the title of «Pastry Chef of the Year 2024» to Fabrizio Galla, awarded «for his professionalism, research and desire to share the elegance and excellence that distinguishes each of his creations». The ceremony was held during the second Public Seminar of the Pastry Chef Ambassadors of Italian Excellencewhich took place at the Egyptian Museum in Turin and saw great public participation.
Born in 1973 and originally from Chivasso, Galla is the son of restaurateurs and it is precisely in the family business in San Sebastiano Po – where since 2016 he has been the head of the pastry shop of the same name, now permanently awarded the prestigious recognition of «Three Cakes» in the guide «Pasticceri & Pasticcerie» by Gambero Rosso – was able to put to good use the experiences gained first at the School of White Art in Turin and then around the world. In fact, they were born from his skilled hands «the San Sebastianesi»based on hazelnuts and chocolate and the revisitation is also due to him of the Piedmontese bonet in a small pastry version and the creation of the iconic one «Jessica» cakewhich in 2007 allowed him to win the special category prize at the «Coupe du Monde de la Pâtisserie» in Lyon, where he won the bronze medal, while the year before, at the «World Chocolate Masters» in Paris, he had achieved second position and the award for best praline.
Since 2019 Galla has been part of «Relais Desserts»the prestigious French association that brings together the elite of haute patisserie and has also been in for two years APEI, the Association of Italian Pastry Chefs of Excellence. During the Turin event the association wanted to reward as well Lavazza«for its 120 years of history, quality, innovation, competence and environmental and social sustainability in the world of coffee», and Costa Crociere «for hospitality and Italian style in unique adventures, in the name of sustainable and supportive development».
