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Biagio Settepani - USA
2010 - Classic Italian Cookies and Pastries (with Robert Ellinger)
2009 - Specialty baking: gluten free, sugar free and kosher baking
Biagio Settepani was born in the small town of Ventimiglia di Sicilia , a province of Palermo, Italy. At the age of 13 he emigrated to the United States with his family. Two weeks after his arrival he found himself working in a small pastry shop in Brooklyn called Sabatino's. At the age of 20 he decided that college life was not for him, so he set out to follow his passion.
He opened his first bakery in Brooklyn and used it as a spring board to bigger and better things. After a year in business he knew it was time to move on. Later that year in August 1981, together with his parents and brother, they purchased Bruno Bakery in New York City. That was the beginning of a great learning experience.
He attended classes in pastry arts through Cocoa Barry US, The School of International Confectionary Arts, The French Pastry School, L’Ecole Lenotre (Paris), and Décor Italia (Italy). Taking classes and participating in competitions, Biagio was on a path to be the best he could be.
He competed on National and International arenas earning him multiple accolades. In 2000 and 2001 he was named one of the "Top 10 Pastry Chefs in America" by Pastry Art and Design Magazine. He achieved the title of Certified Master Baker (C.M.B.) at the Culinary Institute of America. In 2001 he won the prestigious French Medal given by the French Government at the 132nd Salon Culinaire in New York City under the organization of the Societe Philanthropique, in 2006 he was named eastern regional Pastry Chef of the Year by the American Culinary Federation (ACF), also in 2006 Johnson and Wales University awarded Biagio with "The Distinquished Visiting Chef Award," as a member of "The Staten Island Culinary Team," Biagio earned Bronze and Gold medal in Italy. As a captain of Team Settepani he has competed nationally in Colorado, Las Vegas, and Phoenix.
As a teacher he shares his knowledge with future pastry chefs by teaching at The New School in New York City and The French Pastry School in Chicago. After all this years Biagio is still busy opening new stores, his latest venture Pasticceria Bruno in Staten Island has become the family flagship store, where together with his wife Pina and his children Salvatore, Fina Maria and Joseph is hoping to bring this industry forward into the future. Biagio says his company mission is to "Set The Standards - Improve each day – and deliver excellence. You live with what you believe in,” he says.
Biagio Settepani was born in the small town of Ventimiglia di Sicilia , a province of Palermo, Italy. At the age of 13 he emigrated to the United States with his family. Two weeks after his arrival he found himself working in a small pastry shop in Brooklyn called Sabatino's. At the age of 20 he decided that college life was not for him, so he set out to follow his passion.
He opened his first bakery in Brooklyn and used it as a spring board to bigger and better things. After a year in business he knew it was time to move on. Later that year in August 1981, together with his parents and brother, they purchased Bruno Bakery in New York City. That was the beginning of a great learning experience.
He attended classes in pastry arts through Cocoa Barry US, The School of International Confectionary Arts, The French Pastry School, L’Ecole Lenotre (Paris), and Décor Italia (Italy). Taking classes and participating in competitions, Biagio was on a path to be the best he could be.
He competed on National and International arenas earning him multiple accolades. In 2000 and 2001 he was named one of the "Top 10 Pastry Chefs in America" by Pastry Art and Design Magazine. He achieved the title of Certified Master Baker (C.M.B.) at the Culinary Institute of America. In 2001 he won the prestigious French Medal given by the French Government at the 132nd Salon Culinaire in New York City under the organization of the Societe Philanthropique, in 2006 he was named eastern regional Pastry Chef of the Year by the American Culinary Federation (ACF), also in 2006 Johnson and Wales University awarded Biagio with "The Distinquished Visiting Chef Award," as a member of "The Staten Island Culinary Team," Biagio earned Bronze and Gold medal in Italy. As a captain of Team Settepani he has competed nationally in Colorado, Las Vegas, and Phoenix.
As a teacher he shares his knowledge with future pastry chefs by teaching at The New School in New York City and The French Pastry School in Chicago. After all this years Biagio is still busy opening new stores, his latest venture Pasticceria Bruno in Staten Island has become the family flagship store, where together with his wife Pina and his children Salvatore, Fina Maria and Joseph is hoping to bring this industry forward into the future. Biagio says his company mission is to "Set The Standards - Improve each day – and deliver excellence. You live with what you believe in,” he says.
Tags: 2008, 2010, bio, instructor
Replies to This Discussion
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Permalink Reply by Mary T Sydor on -
Last time Chef Settepani taught his classes were awsome. I actually took the gelato class 2x.....Home run and I am looking forward to another year of great classes from Chef Settepani. Anyone who wants to learn about Gelato or ice cream this is the class. Can not wait.
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