Producer

Denis Dianin grew up in Montegrotto Terme, in the province of Padua. From an early age he is in contact with the world of catering. The grandfather is a chef and often takes him with him to a friend's ice cream parlor where he can spend a lot of time observing, a fundamental moment for understanding people's work and attitudes. In 2005 the d & g patisserie project began to take shape. Over the years Denis decides that the direction to follow is that of pastry. The road to achieving the goal is long, but after years of studying raw materials in the mills of its territory, it will finally be the opportunity to open the d & g patisserie. The adventure of d & g patisserie continues, which in 2007 added medium and high level restaurant proposals and which in 2015 conquered the international stage with the opening of a store in Kuala Lumpur, the capital of Malaysia. His professional career and his laboratory have led Denis to coveted awards, first of all the entry into the prestigious Academy of Italian Master Pastry Chefs (AMPI). Publicly recognized as one of the world's emerging pastry stars, Denis Dianin has also gained recognition in the press. In 2008 he began the study and research to put leavened products in pots, proposing the first panettone in a jar under the d & g patisserie brand, until 2018, when it was decided to detach this line by creating the brand itself. Indeed, a brand dedicated to glass products was born: not only leavened products, but also fruit juices, extracts and other products in jars. AMPI Master Denis Dianin, in addition to leading his pastry shop, is also a consultant for various companies in the sector. For years he has been a consultant for Molino Dallagiovanna for which he has also contributed to the creation of some product lines, including Uniqua. It also collaborates with Eurovo, a leading company in the production of egg products for the development of innovative products. In 2019, with Martellato, he deals with the research & development of Microforati Bands and other products to rationalize production in the laboratories. Last, but not least, Denis Dianin is also a pastry teacher in some Italian and foreign schools, among which CAST Alimenti and the University of Taste stand out.