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.

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.

Federico dal Lago is an entrepreneur and food enthusiast whose career began in 1993, when he started his venture in the world of butchery and culinary arts. A butcher and gastronomer, specializing in both raw and cooked meats, Federico is also a certified Pit Master BBQ 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 respected instructor, teaching Italian and International Butchery, American BBQ, and Dry Aging techniques to both professionals and enthusiasts. He collaborates with institutions such as the Rizzieri Butchery Academy and the MFC Academy Butcher in Ferrara, sharing his passion and knowledge with those pursuing a career in this field.

Federico also serves as a consultant for several companies in the food industry, both in production and trade, and supports catering businesses in the BBQ world. He is also involved in gastronomic team-building projects for companies, where his experience transforms teamwork into a delicious and enjoyable experience.

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.

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.

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.

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.

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.

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

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)

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.

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

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.