MCEC’s Executive Pastry Chef, Alessandro Bartesaghi joined the southern hemisphere’s largest kitchen in March 2011, with a vast array of international experience behind him.
Born in the country town of Inverigo in the north of Italy, Alessandro developed a love of pastry as a child while making traditional Italian desserts with his mother.
Alessandro’s passion for pastry led him to Paris, where he worked as a pastry chef at Mori Venice Bar and Traiteur Lubré, before completing a pastry qualification with the esteemed Ecole Superieur De Patisserie de Pierre Hermé.
Following a six-month tenure as pastry chef at the famous La Grande Epicerie de Paris, Alessandro returned to Milan to take up the position of Chef de Partie at the highly regarded Peck patisserie. Responsible for the production of pastry items and entremets, Alessandro spent the next four years perfecting his technique and developing his personal style.
Keen to explore the world, Alessandro left Italy in 2011 and moved to Melbourne, Australia. Upon his arrival in Melbourne, he quickly obtained the position of Chef de Partie with MCEC’s pastry team, and was appointed as Executive Pastry Chef in July 2014.
Leading MCEC’s talented pastry department, Alessandro works with a team of 12 to create delicious, creative desserts for events of up to 3000 people.
Alessandro is passionate about respecting the tradition and history of regional and specialty desserts and his signature style focuses on using quality, seasonal ingredients to create modern interpretations of classic desserts.
Highly passionate and creative Pastry Sous Chef, Ian Burch brought a wealth of experience and knowledge to the southern hemisphere’s largest kitchen when he joined MCEC in September 2014.
At 18 years old, Ian began his cooking career at the Houses of Parliament in Westminster, London, where he completed two years of practical work and exams at Westminster College.
After qualifying, Ian spent the following 10 years working for a number of high-end hotels and restaurants, including Truffles Patisserie in Windsor, Sheraton Park Lane in Piccadilly and the Bentley Hotel in South Kensington. During this time Ian also played a fundamental role in training new apprentices at Jamie Oliver’s flagship restaurant, Fifteen London.
In 2006 Ian emigrated to Melbourne, Australia after being offered a pastry chef role at The Press Club by George Calombaris.
Following almost three years with The Press Club, Ian took on a new opportunity to assist with the opening of No.35 Restaurant at Sofitel Melbourne on Collins, where he was charged with creating a range of high quality desserts. After a year, Sofitel Melbourne appointed Ian to lead the entire hotel pastry operation.
In 2010 Ian founded Burch&Purchese Sweet Studio in South Yarra with fellow British pastry chef, Darren Purchese, well known for their unique dessert creations.
Specialising in chocolate, Ian’s ability to create custom designed sculptures using some of the finest couverture chocolate has seen him achieve a wide range of awards and accolades.
There are no limits to Ian’s talent and innovative creations, which continue to impress thousands of MCEC guests each year.