Giulia Endrizzi is Pastry Chef at Il Luogo Aimo e Nadia. She’s 23, originally from Trentino, and has a journey built step by step between cooking and pastry making, driven from the start by a deep curiosity for the world of sweets. This interest stemmed from her family, when as a child she learned about cooking by making an apple pie with her mother: a simple experience that became the first sign of a calling.
Her training at the hotel school intertwines with a busy daily life, split between studies and athletics and table tennis. Despite an initially unfavorable environment, Giulia determinedly chose to pursue cooking and pastry making, taking her first professional steps in mountain kitchens and various match departments.
Her initial experiences took her to Madonna di Campiglio, then to Bolzano, where she worked for two and a half years, initially in the kitchen and then gradually moving into pastry making. It was at a Michelin-starred restaurant that she consolidated her connection to the world of desserts, combining pastry and baking, and developing a growing technical and creative awareness.
The desire to broaden her horizons then took her beyond Italy: first to Trondheim, Norway, where she dedicated herself to a workshop focused on bread making and Viennoiseries, then to Switzerland for a brief but intense experience, and subsequently to Tuscany.
It was precisely from this experience in Switzerland that the connection was born that led her to Milan. Joining Il Luogo Aimo e Nadia represented a turning point for Giulia: the choice to join a structured reality capable of combining training, identity, and a contemporary vision of Italian cuisine.
Arriving in Milan in September 2025, Giulia joined the brigade led by chefs Alessandro Negrini and Fabio Pisani, alongside sous-chef Carmine Coppola. She finds an environment where daily work is based on a constant balance between research, respect for tradition, and openness to experimentation, where Italian gastronomic history is not just memory, but living material on which to build new interpretations.
As a pastry chef, Giulia now finds a concrete space for expression. Her work revolves around organizing work and designing desserts, with a weekly structure that alternates days dedicated to baking with others focused on developing the preparations and managing the various lines. This method allows her to maintain order and continuity, while also leaving room for experimentation.
Among the creations that best represent her journey, “Il Neccio” epitomizes her approach. A chestnut flour-based crespella that reinterprets a traditional Tuscan recipe, assembled just before serving with a dynamic reminiscent of crêpe Suzette. The dessert combines caramel, rhubarb extract, walnut praline, buffalo ricotta, and sorbet, in a balance built on precise technical foundations and a direction designed to enhance each element in the execution. This dessert marks a significant milestone in her journey: the first dessert developed together with the chefs and included on the restaurant’s menu.
The daily dialogue with the chefs and the team is based on a constant search for balanced flavors, a central element in the creation of the menu. This ongoing dialogue allows for consistency with the restaurant’s vision, while also allowing for progressive personal growth.
For Giulia, Il Luogo Aimo e Nadia today represents
a place of growth, where learning isn’t based solely on individual experience, but supported by daily interaction with key figures who accompany her along the way. An environment where Italian tradition becomes a starting point for a contemporary interpretation, and where every personal contribution finds space within a shared vision.
