INTERVIEWS | MASTERS & MUSES | WORLD OF CABANA
Born into a family of pastry chefs, Diego Crosara—Pastry Art Director for Marchesi 1824—has spent decades making edible works of pastry-based craftsmanship. As the historic Italian pasticceria, beloved for its famous cakes, baked goods and Panettone, enters its busiest season of the year, Diego shares insider insights – from this year's theme to the creative preparations that start 12 months in advance...
How did you begin?
I grew up in a family of pastry chefs, so ever since I was a child I’ve been surrounded by the atmosphere of the laboratory and the scent of freshly baked desserts. However, my true passion was born thanks to a pastry mentor who taught me to look beyond taste and discover the artistic side of pastry making. That’s when I realized that creating desserts is not just about flavor, but also about beauty and creativity.
How did you learn?
I began my training alongside my father and later attended a pastry school, but my true fortune came from his giving me the opportunity to work alongside some of the greatest masters in the field. I took several advanced courses with renowned pastry chefs. In the following years, I continued to refine my skills by studying with internationally acclaimed pastry chefs, exploring different techniques and styles that enriched my approach to pastry making.
What does a typical day look like?
My day starts at 6am with a good breakfast—a moment to gather my thoughts and plan ahead. Then I go to the office to organize the day and coordinate the team’s work. After that, I move to the laboratory, where I focus on experimentation, production, and designing new creations. Meanwhile, there are also meetings, brainstorming sessions, and planning for future projects.
I work in a well-equipped pastry laboratory, together with a team of professionals with whom I share every stage of the creative and production process. My time is fairly evenly divided: about 60% is dedicated to planning and team management, while the remaining 40% is spent in the laboratory—working on doughs, decorations, and experiments. For breakfast, I never skip a classic Italian croissant, although when I’m on vacation I prefer savory foods.
I don’t have fixed working hours. In my free time, I enjoy reading, cooking for friends and family, and spending time outdoors—especially in the mountains, walking and enjoying nature.
Can you talk us through Marchesi 1824’s Christmas preparations?
The Christmas preparations at Marchesi 1824 begin almost a year in advance: it all starts with the choice of a theme, followed by the development of prototypes, and gradually leading to the final creation of each product. I don’t have a favorite phase or dessert—from decoration to flavor, to the final Christmas cake, I believe every element is important and deserves the same care and attention.
This year, the chosen theme is the gingerbread house, an idea I absolutely love that, in a way, brings us all back to childhood. Today, we are on the verge of launching the campaign, and I can’t wait to reveal the new creations. The creative process behind each creation at Marchesi 1824 requires thorough study, numerous trials, and a deep knowledge of ingredients and techniques.
Every element must be perfectly balanced. We always start from tradition, but our goal is to reinterpret it in a modern way, making it current and surprising for those who enjoy it today. Among our most iconic products, Panettone is certainly central. Its preparation is a true act of craftsmanship, requiring the selection of the finest ingredients and meticulous attention to every detail.
What are the best, and most challenging, aspects of your job?
The best part of my job is creating new products and projects—seeing an idea take shape and transform into something tangible that can surprise and delight people. The most challenging? Certainly, the launch of new products—a process that requires time, study, and numerous trials—and seeing them come to life can be demanding but extremely rewarding. Each project is a challenge that balances creativity, technique, and precision, requiring the right mix of innovation and quality.
The career you’d have pursued if you hadn’t become a pastry chef?
If I hadn’t become a pastry chef, I would have pursued a career as a cartoonist at Walt Disney. However, I have nurtured that passion and, in a way, translated it into the world of pastry, expressing it through the desserts and creations I make.
A place, space or person that most inspires you?
A place that inspires me is my home, with my family, where I can reflect and find ideas. As for people, I draw inspiration from anyone who has achieved excellence in their field—any world champion, regardless of the discipline.
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