Speakers 2025 [updating]

A professional butcher from La Spezia, Alessandro Aiello is the owner and entrepreneur behind Yacht, a specialized supplier catering to the needs of yacht chefs from around the world. Always committed to being close to his clients, he is one of the few butchers able to offer such exclusive products. Over the years, he has crafted custom sausages upon request, using recipes from every continent. Alessandro Aiello is a low-profile butcher, yet one of the highest caliber in his field.

Emanuele Andreani, born on March 30, 1995, in Genzano di Roma, is a professional with experience in the butcher and barbecue industries. Since 2024, he has been collaborating with the brand Broil King as a demonstrator and for private events. He has gained solid experience working in various butcher shops, where he held positions of responsibility in the department. His passion for barbecue led him to combine his expertise in the food industry with the art of grilling.

Fabrizio Barontini, a chef born in Imperia and adopted by Lombardy, has skillfully combined his love for seafood cuisine with his passion for the culinary traditions of the Camonica Valley, a region he chose to settle in for personal reasons. His passion for food and his constant pursuit of new culinary experiences led him to a professional journey that spans from managing restaurants on Lake Iseo and in Liguria to working aboard cruise ships, where he was able to hone his skills.

With a strong affinity for communication and teaching, Chef Barontini has become a reference point in the world of culinary education, participating in numerous TV shows to share accessible recipes and techniques with a broad audience, both enthusiasts and novices alike.

His cuisine stands out for its creativity, which blends seamlessly with a deep respect for raw ingredients. Fabrizio is unafraid to take risks, creating dishes that reimagine traditional culinary practices with an innovative touch, while always focusing on the quality of the ingredients. His ability to narrate flavors and reinterpret them in a contemporary light has made him a prominent figure in organizing high-level gastronomic events.

From a young age, Domenico Barresi has been drawn to the art of cooking. He delved deeply into barbecue techniques, eventually discovering the hamburger as the perfect medium for expressing his creativity.

In 2015, he launched burgerboss.it, the first Italian blog entirely dedicated to hamburgers, where he shares their fascinating history, offers original recipes, and reveals the techniques and secrets to creating the perfect burger.

Domenico has participated in numerous events both in Italy and abroad, including the Burgerfest in Prague, where his cooking shows are widely appreciated by the audience.

On his blog, he writes: “A well-made hamburger is not just a sandwich. The pursuit of flavor balance, combined with the skilled use of high-quality ingredients and the right cooking techniques, creates an experience that engages all the senses, taking pleasure to a higher level.”

I’m Davide Bigarella, an untraditional chef with a passion for cooking and expertise in the world of proteins. Currently, I’m the Pit Master at Giraudi Group, where I oversee the preparation of Creekstone Farm and Snake River meats for events across Europe, in collaboration with US Meat and U.S.M.E.F.

I’m an untraditional chef because I believe tradition only makes sense when it truly has a purpose; otherwise, it was just born out of necessity. I love creating memorable culinary experiences based on scientific cooking, making every preparation replicable and sustainable, with a strong focus on ethics in the use of alternative cuts and waste reduction. My motto is “from well-done to done well,” because I believe that perfect cooking is essential to fully appreciating every dish.

My passion for food has led me to collaborate with major names in the Italian gastronomic scene:

I had the privilege of cooking with Igles Corelli (5 Michelin stars) for Carlo Cracco’s restaurants in Milan, including TOG Bistrot and Villa Terzaghi, experiences that allowed me to refine high-level culinary techniques and work in exclusive settings. I’ve worked as a chef for Centro Carni Company, where I not only prepared and presented meats at their fairs but also served as a spokesperson for You & Meat and had the honor of teaching at their Meat School.

I’m proud to be a brand ambassador for:

• Planet Outdoor Cooking
• Giraudi Meat
• Wilfred Carni
• Coltelleria Spadetto

Additionally, I collaborate with Fabrizio Nonis “el Beker”, participating in episodes on the Gambero Rosso channel and organizing events like the prestigious “Bibione on Fire.”

Beyond these experiences, I run my own company, Big Eventi Food, specializing in catering for corporate and private BBQ-themed events. We provide a full-service experience, from cooking to managing setups, structures, entertainment, and much more, ensuring an unforgettable experience for our clients.

I also enjoy sharing my knowledge through instructional videos and show cooking for businesses in the food and cooking equipment sectors. I regularly collaborate with Alí Spa for show cooking at their stores and catering services during openings.

In short, I’m passionate about everything related to food and dedicated to making every culinary experience unforgettable!

Born in 1980, I’ve been passionate about cooking since I was young, thanks to both of my parents—my mother, a cook and pastry chef, and my father, a pizza maker—who introduced me to the culinary world.

At 18, I started searching for books related to barbecue. I found one in particular that piqued my curiosity so much that I decided to buy my first barbecue. From that moment, I became a true enthusiast.

After many culinary experiences with family and friends, I gained enough experience to start grilling at private parties and small local festivals. When I heard about a new talent show for BBQ enthusiasts, I decided to audition. Lucky enough to be selected as one of the 9 contestants, I decided to put my skills as a Pitmaster to the test. It was truly a unique experience, one that not everyone gets to have. It was also very productive for my culinary growth, thanks to the guidance of the 3 judges: Paolo Parisi, Cristiano Tomei, and Gabriele Rubini (Chef Rubio). After the talent show, I had the opportunity to write my book PASSIONE BARBECUE, which I won as a prize for the competition. The book is filled with information and recipes about barbecue cooking, all inspired by my simple style, which is easy to prepare for anyone wanting to dive into this culture and its many nuances.

Currently, I am writing my second cookbook, which will feature more complex recipes I’ve developed over the years as my culinary knowledge has expanded. I hope to publish it soon.

Since then, in addition to winning the talent show I RE DELLA GRIGLIA, I have become:

• Regional champion of Emilia-Romagna WBQA (World Barbecue Association).
• Italian champion WBQA.
• Judge at regional and national championships in Italy.
• Certified WBQA instructor for training new judges.
• Competed in the WBQA World Championships in Morocco.
• As the winner of I RE DELLA GRIGLIA, I participated as a chef in the official Italian team at the WBQA World Championships in Gothenburg, Sweden, where we achieved excellent results.
• 5th place overall at the European Championships in Bremen.

I’ve since participated in many BBQ competitions, which have brought me much satisfaction. With my team, I won first place with a Best in Show in the Creative Chef Choice category at the Italian Championships in Varese, as well as second place in the Ribs category.

In Modena, I replicated this result with another creative dish, and with the total points from all the dishes prepared by the team, we won the championship.

I am currently a certified Pitmaster, a chef specializing in grilling and BBQ.

On the social media side, I am a micro-influencer in this niche activity, with a large following.

Together with my team or other chefs, I offer at-home BBQ nights, private parties, show cooking, BBQ cooking courses divided into steps, corporate team-building events, and dinners. I also provide consulting and collaborate with restaurants looking to expand their meat offerings on their menus. I teach on request at the Ferrara Hospitality Institute, where I educate students about grilling and BBQ cooking techniques to broaden their culinary knowledge.

Every day, I strive to dedicate more time to my passion for cooking and BBQ, creating new dishes that satisfy me, those around my table, and the restaurateurs who appreciate this style of cooking.

Always open to new collaborations and the discovery of various cuts of meat and their qualities.

Facebook: Luca Bini (Il Re della Griglia)

Instagram: ilredellagriglia_official

I’m Michela, born in Naples and moved to the province of Turin at the age of 5 when my parents opened a takeout pizzeria, bringing the tradition of Neapolitan pizza with them.

Growing up “with my hands in the dough,” I decided to fully dedicate myself to my pizzeria after graduating in catering. What started as play and fun over the years turned into both a job and a passion. I love experimenting with new dough recipes and creating innovative toppings, always in search of new ideas.

I also enjoy teaching others this craft, especially children, just as my dad did with me. I have fun with freestyle pizza and try to make the most of my knowledge, constantly studying because in this profession, you never stop learning.

Lorenzo Cottelli is an experienced chef and young pitmaster with a deep passion for meat and barbecue. For the past year, he has been competing at both national and international levels in American barbecue competitions.

His numerous victories have earned him the title of Italian Champion this year in competitions sanctioned by the American KCBS (Kansas City Barbecue Society) circuit.

Known for sharing his passion with everyone, Lorenzo strives to spread the world of barbecue as much as possible.

Born in 1988, Andrea Critelli has barbecue in his blood. He has been collaborating with BBQ LAB for several years in the commercial department, but before joining this company, he was simply a young man passionate about barbecue, attending BBQ LAB Academy courses to learn every secret from the Pitmasters. Due to his immense passion and knowledge of the barbecue world, he was welcomed into the BBQ LAB family.

With an obsession for embers, smoke, and charcoal, Andrea is “the barbecue expert friend” that we all wish we had!

My name is Riccardo D’Amaro, and in life, I create brands—then lose sleep over them at night. I was born in the era of the Gameboy and live in the heart of the Curone Park in Brianza. Until I was 10, I ate Montevecchia cheese triangles while zooming around on my dirt bike. After high school, I moved to Milan to attend IED. I spent years testing the tough world of web agencies with my own hands, but I was also lucky enough to meet my mentor.

Along with three friends, I created a startup in New York, investing everything I had, but I failed. Then, I started again at the family business, where I raised the bar for the brand, redoing the corporate image and expanding the product range.

In 2018, I founded BBQ King. Today, I’m dedicating my most precious asset—my time—to it.

In 2020, I founded Duroc Gin, the only London Dry Gin smoked with cardamom, creating the perfect match between BBQ and Gin.

Marco is a barbecue enthusiast with over ten years of experience, during which he has honed his skills in meat preparation. Since diving into the world of BBQ, he has developed a particular passion for finding the perfect steak recipe, and for the past four years, he has participated in SCA competitions across Europe.

His success in various competitions, including both the SCA and KCBS circuits, has solidified his reputation on both the national and international BBQ scene.

• Italian Champion in the Steak and Ancillary categories (SCA)
• 7th place in the European Steak Championship (SCA)
• 4th place in the European Steak Championship and Italian Champion in the Ancillary category (SCA)

Always eager to learn and share his knowledge with anyone looking to discover the secrets of a successful BBQ, Marco conveys his passion to those interested in perfecting their culinary skills.

Federico dal Lago is an entrepreneur and food enthusiast whose career began in 1993, when he launched his business in the world of butchery and culinary arts. A butcher and gastronomist with expertise in both raw and cooked meats, Federico is also a certified BBQ Pit Master by the Weber Grill Academy, taking the art of barbecue to the next level.

But he’s not just an industry expert; he’s also a highly regarded instructor, teaching Italian and International Butchery, American BBQ, and Dry Aged techniques to both professionals and food enthusiasts. He collaborates with institutions such as the Macelleria Academy Rizzieri and the MFC Academy Butcher in Ferrara, sharing his passion and knowledge with those who wish to pursue a career in this field.

Federico is also a consultant for various food-related businesses, both in production and trade, and supports catering operations in the BBQ world. He’s also involved in gastronomic team-building projects for companies, where, with his expertise, he turns teamwork into a tasty and enjoyable experience.

Lorenza Dalla Pozza is a journalist in the food sector, PR specialist, and a marketing, communication, and event consultant, both nationally and internationally.

Her work spans creating, consolidating, and enhancing synergies with various stakeholders, VIPs, and companies. While passionate about traditional communication, she has also developed a strong curiosity for the entire digital ecosystem, earning an initial certification as a social media manager. With over 10 years of training and experience, she now develops digital projects and strategies.

Since 2015, as a freelance journalist in the Food / Ho.Re.Ca. sector, she has written a variety of articles: research, reports, exclusive interviews, thematic dossiers, including topics on nutrition, health, and wellness, business management, and digital columns. She has also edited several publications, including: “Macaron” by Luigi Biasetto, “Un Panettone Mondiale”, “Il Buffet Moderno” by Beppe Maffioli, “Momenti di Pasticceria” by Lucca Cantarin, “Le Vie dell’Oro” for the Italian National Chefs, and “L’Opera del Gusto” for the National Federation of Chefs. She was the creator and head of several renowned house organs, including Arclinea Magazine (Gruppo Ceramiche Ricchetti) and Shape the Taste by Silikomart Professional.

Her strength? Connections.

Walter Denti, a Baker Technician, Demonstrator, and Dough Specialist for three generations, is specialized in research and development for both small and large businesses.

A teacher at Hospitality Schools, he enthusiastically shares his experience and passion for the fascinating and creative world of White Art (baking).

Giovanni Di Matteo is a professional with decades of experience in the outdoor sector, a career built on a passion for nature and adventure. Over the years, he has had the opportunity to collaborate with some of the top companies in the industry, gaining in-depth knowledge of products, technologies, and customer needs.

His experience has allowed him to develop a comprehensive understanding of the market, from sales and consulting to creating tailor-made solutions for all types of outdoor activities. Giovanni is able to offer expert advice, always focused on ensuring the highest quality and functionality of the product.

What sets Giovanni apart is his ability to build trust-based relationships with clients, carefully listening to their needs and proposing solutions that perfectly meet their expectations. Every interaction is not just an opportunity to offer a product, but to share the enthusiasm for the sector and transform every outdoor experience into an unforgettable adventure.

Giovanni Di Matteo is not just a salesperson, but a reliable and passionate partner who always prioritizes the well-being and satisfaction of the customer, aiming to face every outdoor challenge with the right gear and spirit.

Facundo Troche, also known as Dott. Asado, was born in Buenos Aires but has lived in several South American countries and has been residing in Italy since 2005.

An expert in grilling meat, he became famous through his YouTube channel, which has over 110,000 subscribers.

Since 2020, he has been organizing grilling courses and collaborating with various restaurants, cooking schools, and companies in the sector to promote the culture of grilled meat.

For 13 years, Enrico Facchini has been the beating heart of the grill at Officina della Bistecca, the famous temple of meat founded by renowned butcher Dario Cecchini. Here, he has honed his craft, transforming every cut into a unique culinary experience through technique, passion, and respect for the raw ingredients.

In addition to his daily work alongside Cecchini, Enrico brings his talent to events and cooking shows across Italy, collaborating with prestigious brands like MotoMacellaio, with whom he shares a love for meat and grilling.

At this fair, he will be grilling for Universo Grill, offering visitors a unique experience filled with fire, meat, and mastery. With his expertise, he will demonstrate how to elevate each cut to its fullest potential, turning grilling into an art form.

Get ready to discover the secrets of the grill, shared with the passion and experience of someone who lives every day between the fire and the meat.

Let me introduce myself, my name is Fabrizio, I am almost 58 years old, and for over 30 years, I have had a passion for both traditional and ethnic cuisine. The spark ignited during my honeymoon trip to India and the discovery of how spices are used in cooking. The transition from stovetop cooking to grilling was quick and natural. I enjoy experimenting not only with ingredient pairings but also with cooking techniques and the tools dedicated to them.

Thanks to my profession as a mechanical designer and my network of knowledge, I designed and had built two different cooking devices and dozens of accessories to put my ideas and recipes into practice. I am naturally curious and own over 150 cookbooks. My “test subjects” (typically my family, but also friends) are all doing well and are satisfied with my progress. They are the driving force, and with their praise, they push me to keep challenging myself and trying new recipes.

For me, traveling is fulfilling only if the experience includes the local cuisine, which I enjoy immersing myself in, later researching it and, within my means, recreating it. I have an Instagram profile called Rusty Pits where I showcase two projects involving the construction of two devices I designed and created: a 500 kg Offset BBQ and an oversized stainless steel Pit Barrel that we use for catering when we need large cooking capacities.

A butcher and chef with extensive training and vast experience in all areas of butchery, he is a highly skilled professional. For many years, he has been passionate about and dedicated to BBQ, perfecting his craft and becoming an expert in this field. A true all-around professional, always ready to offer the best of his expertise in every area.

Roberto Forchini is a professional from the Camuna region, with 35 years of consolidated experience in the food industry, particularly in butchery. Since the beginning of his career, he has dedicated his working life to this field, accumulating in-depth knowledge of processes, market dynamics, and consumer needs. His passion for the food sector and his continuous search for quality and innovation have always guided his journey, allowing him to grow and establish himself in a constantly evolving environment.

Roberto has made dedication to his work and attention to detail his strengths, managing to create a significant impact in every role he has held. Today, after years of experience, he continues to pursue this profession with enthusiasm, ready to face new challenges and contribute to the progress of the food industry.

My name is Ugo Guerra, and I was born in Urbania, the ancient Casteldurante, a charming village at the foot of the Apennines in the northern Marche region, near the borders of Emilia Romagna, Tuscany, and Umbria. My passion for cooking began when I was very young. I grew up in a large family full of women, and I enjoyed watching both my mother and my sisters as they cooked. I was fascinated by their skills, and soon I started reinterpreting their dishes with my own “twist.”                    By the age of 20, I was already managing a restaurant-pizzeria with some colleagues. We significantly increased both the quantity and, more importantly, the quality of the food. Later, I worked for several years with two of my sisters in our fresh pasta and deli lab, where we also ran a catering business for private parties, weddings, and corporate events. We were highly sought after for the originality of our dishes. My desire to discover and experiment with new things led me, in recent years, to explore the production, management, and marketing of dry pasta made with industrial methods but targeted at a niche market, specifically for those who appreciate egg-free pasta. Now, at this stage in my life, I work as a freelancer. I enjoy meeting new people and gaining new skills, which motivate and inspire me to refine my culinary abilities.

My name is Alberto Maggiora, better known as “The Butcher Real.”

I’m a 1977-born Piedmontese butcher with a passion for BBQ that started at a young age, thanks to the love for the craft passed down by my father.

Since 2015, I’ve been managing a social media page, “the.butcher.real,” where I share my favorite cuts of meat and various types of meat. My goal is to raise awareness and highlight even the lesser-known parts of the animal, showcasing them through excellent BBQ preparations.

Because in the world of BBQ, sometimes with simplicity and passion, great results can be achieved.

He graduated as a chef from the IPSSAR of San Pellegrino Terme and worked for three years at the restaurant L’Albereta by Gualtiero Marchesi in Erbusco under the guidance of chef Andrea Berton.

On March 19, 2010, he opened his first restaurant, Officina Cucina, in Brescia.

In 2012, he also inaugurated the restaurant The Bowery Kitchen in New York and became a regular guest on the program La prova del cuoco on Rai 1, hosted by Antonella Clerici, both as a chef and as a judge.

Since March 29, 2015, he has been the host of the television program CI pensa MaInardI on Fox Life.

In 2024, Andrea returned as a regular guest on Rai 1 in Antonella Clerici’s program È sempre mezzogiorno.

BBQ Coach and Pitmaster

He is the co-founder of MarinoSmokeHouse, a project dedicated to communicating and spreading knowledge about meat and the passion for cooking with fire. In 2023, he launched MSH Academy, a series of hands-on courses focused on meat cooking techniques. He is also the co-founder and host of “Questa Non è una Grigliata – Storie di Brace,” the first podcast in Italy entirely dedicated to the world of BBQ (available on Spotify and YouTube).

Andrea is a BBQ expert and a specialist in beef, as well as an external instructor for hospitality schools, where he shares his experience with future chefs and industry professionals. His passion and expertise have led him to collaborate as a BBQ consultant for La Marblet, a brand that selects and distributes premium extra-marbled meats, helping optimize communication in the BBQ world.

He has participated in several international competitions, both in the KCBS (Kansas City Barbecue Society) and SCA (Steak Cookoff Association) circuits, solidifying his reputation as a Pit Master.

With a practical and innovative approach, Andrea continues to educate and inspire enthusiasts and professionals, taking BBQ to the next level.

Eclectic, a pioneer, one of a kind, Edith’s journey began with a barbecue course at a garden center. It was love at first sight—she bought her first charcoal kettle and, by the end of 2021, launched her outdoor cooking blog with the mission to break down barriers and bring the world of barbecue into the female realm, sharing her early experiments.

The response from the audience was immediate, and before long, she was collaborating with some of the biggest barbecue brands. As an international judge for two major American barbecue competitions, KCBS and SCA, she pushed the envelope by competing and becoming the first Italian woman to rank in the European SCA leaderboard.

Edith has partnered with international chefs and been invited to barbecue festivals across Europe, Mexico, and the U.S. At the BBQ Expo, she’ll showcase her dual expertise: on one side, her meticulous skill in smoking finger foods with Borniak smokers; on the other, she’ll deliver the fiery spectacle of Argentine “open fire” asado on Tagwood grills, turning the grill master into the star of the culinary event.

With her motto “BURN the RULES,” Edith aims to open new doors, tell fresh stories, and break stereotypes. “I might not change the world, but I will definitely change the universe around me… LET’S GO!

Expert Pitmaster with over 10 years of experience in the BBQ industry, skilled in teaching specialized courses on direct and indirect fire cooking techniques.

A BBQ enthusiast with expertise in managing inventory, event planning, and creating customized menus for events and catering.

A professional in the BBQ sector with experience in meat cut selection, rub and sauce preparation, and the ability to create unique and refined dishes.

A skilled Pitmaster with in-depth knowledge of smoking techniques, BBQ history, and the ability to passionately share this knowledge through courses and culinary demos.

Mike Lai is the only Italian butcher to have participated in major international meat events. Among these are MEATSTOCK, Australia’s largest meat festival, and Churrascada, one of Brazil’s most important and popular meat festivals.

He has also represented Italy as the sole Italian participant at the “1st International Meeting of Asadores and A Esteca” in Argentina, further solidifying his role as an ambassador of meat traditions at prestigious international events.

Owner of F.M. Progetto Cucina and a passionate BBQ enthusiast, he has been distributing Vulcanus since 2019 with great care and dedication, which he is now passing on to his son Sanlè.

Along with the distribution of Vulcanus, he also sells accessory products from various high-end brands, such as Zwilling, Miyabi, Fiskars, and Le Creuset.

A curious and tireless experimenter, he strongly believes in partnerships with companies related to the BBQ world, eager to experiment with business models outside traditional frameworks.

Fabrizio Nonis: butcher, expert gastronomer, producer, TV host, and food communicator.

He has managed to make the world of meat known and spread through various events and important TV programs such as RAI 1 – E’ sempre mezzogiorno, RAI 1 – La Prova del Cuoco, Canale 5 – TG5 Gusto, Food Network Discovery – Forchette Stellari, SKY – Gambero Rosso Channel – Beker On Tour, Mandi Strada del Vino e dei Sapori del Friuli Venezia Giulia, Veneto Patrimonio Unico, etc.

In 2020, Fabrizio Nonis became part of the prestigious “Ambassadors of Taste” association, and over the years, he has been a testimonial for various weeks dedicated to promoting Italian food worldwide in cities like Bangkok, Barcelona, Mumbai, New Delhi, New York, and Casablanca.

Study, research, innovation, but also a focus on tradition, has allowed the art of butchery to merge with communication in order to pair and enhance cooking and raw materials.

Passionate about cooking, with a particular interest in Cajun cuisine, Mexican food, and meat preparation. For over 10 years, I have been a BBQ instructor, sharing my passion and expertise with those who want to learn both well-known and lesser-known secrets and techniques. As an international BBQ competitor, I am always looking for new challenges to refine my skills and expand my knowledge. My dedication to the culinary world drives me to explore new techniques and culinary traditions, with a focus on quality and authenticity.

Italian Champion NBC WBQA 2024
Italian Champion FIRE BATTLE WBQA 2024
Winner of prestigious competitions like FIRE BATTLE, with the Griller Unchained team.
Active participation and qualification for the WBQA World Championships 2023 and 2024, with experience in competitions across Europe.

Palmarès

Grand Champion and Reserve Grand Champion titles
Achieved 29 “Grand Champion” titles and 19 “Reserve Grand Champion” titles in national and international BBQ competitions.

Successful results in various categories:
23 first places, 38 second places, and 29 third places in BBQ competitions, demonstrating consistent excellence and the ability to compete at the highest levels.

Born in 1985, I’ve been a member of the All You Can Smoke BBQ Team since 2016, specializing in veggie dishes and “non-canonical” preparations.

Personal Achievements:

Italy – NBC – National BBQ Championship

2017 Varese – Smoke on the Lake:
1st place in the Veggie category
2nd place in the Sauce category

2017 San Marino – Three Towers BBQ Fight:
1st place in the Sauce category

2018 Varese – Low & Slow Frozen Quick Battle:
1st place in the Mystery Box category
2nd place in the Fish category

2018 Varese – Smoke on the Lake:
1st place in the Mystery Box category

2018 Modena – Motor Valley Smoking Race:
1st place in the Mystery Box category

2019 San Marino – Three Towers BBQ Fight:
3rd place in the Mystery Box category

2022 Modena – Piggers Homeland BBQ Contest:
1st place in the Veggie category
1st place in the Home Dish category
1st place in the Mystery Box category

Achievements with All You Can Smoke BBQ Team:

NBC – National BBQ Championship
2017: 5th place
2018: Italian Champions
2019: 3rd place
2020-2021: N/A
2022: Italian Champions

Around the World:

2017: WBQA World BBQ Championship – Limerick, Ireland
2022: Jack Daniel’s World Championship Invitational Barbecue – Lynchburg, Tennessee

Knight Officer of the Order of Merit of the Republic. Degree in Tourism Sciences.

With over thirty-five years of hands-on experience, he is one of the leading experts in Tourism and Restaurant Management. Born in 1972, he divides his time between Romagna, his homeland and headquarters, Barcelona, and Dubai.

Consultant for major companies in the horeca sector, hospitality structures, hotel chains, restaurant startups, and international holding companies, for which, with his team, he handles startups, strategic marketing, business plans, process organization, staff training, and all activities related to launch and commercial positioning.

Trainer with over 24,000 hours in the classroom, he works throughout Europe and collaborates with companies, universities, and high-level vocational institutions such as Sole 24 ore Business School, Alma, and Cast Alimenti.

In 2001, he founded Gpstudios srl, a company certified ISO 9001-21001, specializing in Consulting and Training for the Restaurant and Tourism sectors, with activities developed internationally.

Author of professional texts:

• Risto Boom: create the success of your restaurant, Hoepli Publisher

• The Territorial Marketing of Italy You Don’t Expect, Franco Angeli Publisher

• The New Marketing of Tourism Products, Franco Angeli Publisher

• Marketing for Bed & Breakfasts, Agra Edizioni

• The Art of Breakfast, Eurografiche Publisher

• Excellence Service for Outsourcing Operators, Seac Editore

Additionally, three e-learning series:

• Tourism 6.0

• Management of Public Establishments

• In & Out Tips for the Restaurant Industry

He also manages the “Hotel Hub” management column in Turismo d’Italia, and his interviews are published in: Millionaire, Guida Viaggi, Dolce Salato, Il Panificatore, Bar Giornale, Ristoranti, Largo Consumo, Affari di Gola, Dolce Giornale, Pasticceria Internazionale, Sala e Cucina, Linea Diretta, Food, Italia a tavola, L’Albergo.

I was born in Calcinate (BG) on September 1, 1974, and I currently live in Grumello del Monte. Cooking has always been my great passion, and BBQ holds a special place in my heart.

In the early 2000s, I started attending training courses to deepen my knowledge and perfect my BBQ techniques. In 2014, I co-founded the BBQ team “Griller Unchained,” which has since won numerous national competitions.

I love cooking all types of meat, from offal to the finest cuts, often experimenting with unusual flavor combinations. In competitions, I mainly focus on the “Chicken” and “Pork” categories, constantly striving for new techniques and perfecting my skills.

For me, cooking around a BBQ is not just about the food; it’s a social experience that brings people together, turning an ordinary day into something special.

Achievements:

2024 Italian Champion, NBC – National BBQ Championship

2024 Italian Champion, NBC Fire Battle

2024 Participant, WBQA – World BBQ Championship, Stuttgart, Germany

2022 Participant, WBQA – World BBQ Championship, Torhout, Belgium

2022 3rd place, NBC – National BBQ Championship

2021 1st place, Golden Ticket World Food Championship

2020 1st place, BBQ Paradise Invitational

2019 1st place, Three Towers BBQ Fight, Rimini

Credentials:

WBQA Certified Judge

Pitmaster and WBQA Judge Trainer

BBQ Academy Instructor

Born in 1973, he has been a member of the All You Can Smoke BBQ Team since 2016.

He’s the American of the team, born and raised on the wrong side of the Atlantic Ocean.

His motto is: “Grill everything you can eat… and add some bacon!!”

Team Achievements:

NBC – National BBQ Championship
2017: 5th place
2018: Italian Champions
2019: 3rd place
2022: Italian Champions

Around the World with the Team:

2017: WBQA World BBQ Championship – Limerick, Ireland
2019: Jack Daniel’s World Championship Invitational Barbecue – Lynchburg, Tennessee
2022: Jack Daniel’s World Championship Invitational Barbecue – Lynchburg, Tennessee

Personal Achievements:

2019: 1st place in the Sandwich category (Hamburger)
2019: 3rd place in the Dessert category (Cheesecake)
2021: 4th place in the Sandwich category (Lobster Roll)

Born in 1976, Nicola Rienzo has been a member of the All You Can Smoke BBQ Team since 2016, specializing in American barbecue and outdoor cooking. His passion for live-fire cooking and traditional techniques has made him a prominent figure in the BBQ scene.

Team Italia Achievements

NBC – National BBQ Championship

• 2017: 5th place
• 2018: Italian BBQ Champions
• 2019: 3rd place
• 2020-2021: Not available
• 2022: Italian BBQ Champions

Around the World Team

• 2017: WBQA World BBQ Championship – Limerick, Ireland
• 2019: Jack Daniel’s World Championship Invitational Barbecue – Lynchburg, Tennessee
• 2022: Jack Daniel’s World Championship Invitational Barbecue – Lynchburg, Tennessee

I am a passionate Pitmaster, with a deep connection to fire, an element that has shaped the evolution of human cooking. I began my journey into the world of barbecue in 2018, after completing a specialization course in American BBQ, and since then, cooking over embers and flames has become a true passion. For me, cooking with fire is not just a technique, but an art that requires patience, dedication, and love for the final result.

I enjoy discovering new cultures through grilling. In addition to American BBQ, I have studied and refined Argentine barbecue cooking.

2021 CO-FOUNDER BBQ HUB ACADEMY
2024 ITALIAN CHAMPION NBC NATIONAL BBQ CHAMPIONSHIP
2024 ITALIAN CHAMPION NBC FIRE BATTLE
2024 PARTICIPATION IN THE WBQA BBQ WORLD CHAMPIONSHIPS IN STUTTGART
I ORGANIZE BBQ COURSES
I AM PART OF THE 2024 ITALIAN CHAMPION TEAM GRILLER UNCHAINED

A new-generation Pitmaster, a food explorer, and a fan of rubs and sauces.

Founder of Master of Barbecue and organizer of spectacular events!

In his free time, he’s the captain of the RubbaRibs Barbecue Team, the first Italian team to compete at WBQA – Germany 2024.

With over 25 years of experience in the kitchen and fine dining, he has specialized in cooking techniques and the creation of rub seasonings for barbecue cuisine, focusing in particular on the development of Dry Rubs for American Barbecue under the JS1599 brand. His passion for slow-cooking techniques has allowed him to experiment with innovative recipes, lead professional teams, and organize high-level gastronomic events, significantly contributing to the promotion of quality barbecue culture. A spice selector and innovator for ingredients used in dry rubs, he is also a teacher and trainer.

His educational and professional path includes advanced culinary courses at Altopalato and certifications such as HACCP for Food Safety and the SAB EX Rec certification. These milestones have provided him with a solid technical foundation and a deep understanding of cooking methods and grill management. Thanks to a strong problem-solving attitude, he is able to address and resolve operational challenges swiftly, always ensuring high standards both in terms of culinary creativity and food safety.

Serena “Nini” Simonetti is one of the leading figures in Italian barbecue and the founder of FVGrillers.

With her team, she has participated in prestigious international competitions, representing Italy at the Jack Daniel’s Invitational BBQ Championship, where she won the title of best international with her brisket.

She collaborates as a consultant with national and international brands for the development of new products or their enhancement, as well as with prominent entities in research and innovation in the sector, including Anag and the University of Udine.

Her two main passions, however, remain surprising people during her catering events and training new barbecue enthusiasts, with several hundred students trained over nearly two decades of teaching.

With extensive experience in the world of BBQ, she combines technique and creativity to promote outdoor cooking culture and her love for her region of origin.

CV Riccardo Tonella

Born in 1977, he has been a member of the All You Can Smoke BBQ Team since 2016.

He is the Team’s Coach, and his summers spent up close with true American BBQ have earned him the status of GURU, especially for the two artisanal BBQ sauces he created.

Team Achievements in Italy:

NBC – National BBQ Championship
2017: 5th place
2018: Italian Champions
2019: 3rd place
2020-2021: N/A
2022: Italian Champions

Around the World with the Team:

2017: WBQA World BBQ Championship – Limerick, Ireland
2019: Jack Daniel’s World Championship Invitational Barbecue – Lynchburg, Tennessee
2022: Jack Daniel’s World Championship Invitational Barbecue – Lynchburg, Tennessee

Private chef and personal chef, Enrico Zannelli transforms every culinary experience into a journey of tradition, innovation, and intense flavors. Specializing in BBQ and live cooking, he brings his art into homes and exclusive events, blending technique, passion, and top-quality ingredients.

Giovanni is an expert PitMaster who has dedicated many years with passion to the world of international barbecue and grilling. He has studied barbecue cooking with renowned Italian and international masters, and for some time, he has collaborated with many industry professionals in the barbecue scene, preparing recipes ranging from Italian to international cuisine, all cooked on various types of barbecue devices.

He teaches courses for both professionals and enthusiasts, focusing on traditional cooking, BBQ, and grilling.

Giovanni is also a consultant for many Italian steakhouses and several companies in the industry.