Chef Joseph Settepani

Owner and Executive Pastry Chef

Passion and love for the pastry world to follow his father’s legacy, Joseph Settepani decided to pursue a career as a pastry chef. He graduated from the Culinary Institute of America in 2012.

As part of his journey, he interned for Chef Gary Rulli in San Francisco, CA at Emporio Rulli. In 2013 he was selected to intern at the French Pastry School in Chicago as a Pastry Chef Assistant, where he had a
great opportunity to work with well-renowned pastry chefs such as Chef Wybauw, Chef Caillot, Chef Fayard, Chef Cannone MOF, and Chef Pfeiffer.

In 2012 and 2013 participated in the Societe Culinaire Philanthropique 144th/145th Salon Culinaire's first prize for the best chocolate showpiece in the show.

In 2012 competed in the Food Network show “Sweet Genius” where he placed third.

Since finishing his internship at the French Pastry School he has been running Bruno Bakery, one of the three family-owned businesses.