Curriculum

Roberto Rinaldini was born in Rimini in 1977, after finishing Hotel Training School he began working in one of the best Hotels along the Romagnola Riviera but his “love at first sight” with pastries began whilst looking at photographs  of a world pastry championship in a famous catering magazine.  A passion was born....and it was love at first sight.  From that precise moment Roberto knew what direction his life would take.

In January 1996, as an apprentice pastry Chef, he earned his place as the Italian vice champion of pastry makers in the Junior category, at Sigep in Rimini.  He won first place in January1998.  That same year he represented Italy at the UIPCG World Championship in Barcelona, winning first prize for taste with the landmark dessert which has become an icon for pastrymakers: the “Venere Nera” (“The Black Venus”).

In October 1998 he packed his bags and left to widen his professional and artistic knowledge; he travelled the world and had the opportunity of working with the best Chefs and Pastry Chefs.

In April 2000 he officially opened his first Pastry shop in Rimini:  200 m2  of Pastry-chocolate shop with a coffee and tea bar which in 2005 earned him three awards:

- In March in Luxembourg he was nominated Pastry Chef of the Year in Italy by the magazine Bargiornale.
- In September in Rome he earned the title Best Innovative Pastry Bar awarded by Gambero Rosso.
- In October in Perugia he received the Eurochocolate Award as the best hand-made chocolate manufacturer in Italy.

On 3 March 2004 he was invited to join the Italian Pastry Chefs Academy, the youngest member at only 26 years of age.  At his first symposium he won the prize for the best “mignon” (miniature pastry) and at his next one in 2005 he won for best artistic piece.



On the 13 March 2004 he opened his second shop in Rimini; a refined chocolate shop in the old Town in what used to be a monastery in the old fish market, 18 m2 of essential and clean lines.

That same year, on 26 October his heir, Ruben, was born, today he is dad’s official mascot.

In January 2006 he earned the title World Champion Ice-cream Maker and in the next edition of 2008 he defended his title, winning as trainer.

In July 2006 he entered the Best Dessert Competition at WTCP in Phoenix, and he won with a marvellous dessert: a series of mini desserts served vertically on a shiny black plexiglass plate.

In March 2007 his second child, Regina, was born, she has been the inspiration for his latest collection of desserts.

In March 2008 he opened his third shop in Borgo S’Andrea Rimini: a new Pastry shop, chocolate corner and ice-cream parlour concept linked to luxury, a Jewellery shop to all effects, where the colours (black, fuchsia and white gold) of the furnishings echo the packaging, being an expression of his philosophy, his being, his life: he is reflected in black, a mysterious, minimal colour, and fuchsia which is elegant, a bright and determined colour while being a soft colour, representing his wife Nicole.  Two colours which are important and of impact in their individuality but that are best expressed next to another colour; white gold, symbolising a valued unity, both professionally and personally……this is how the new Rinaldini Luxury line takes shape, opening doors to the new Franchising line, a Rinaldini tradename.

In August 2008 he will captain the Italian team as it endeavours to win the World Pastry Team Championship in Nashville.

Media interest in this young talented pastry Chef (the press defines him as being at the beginning of his career a veritable “enfant prodige”) has grown as, in addition to innumerable awards, he envisages a new concept in pastry…he joins his passion for fashion and art in the production of celebrated sugar collections which are appreciated throughout the world. Every six months, just like a top fashion house, he presents his dessert collections and each time the collection is inspired by a different theme, to be found in each individual dessert, be it in the taste or in the structure or in the name.
The “dessert designer”, as he is nicknamed by the press, with his collections Caribbean fragrances, Vintage, Sweet designs, Jewels, Sweetly woman and The Queen, fascinates and arouses interest. …..He is called on by the most important fashion and business magazines because each dessert is a sartorial masterpiece (so much so that they parade on the catwalk).  They are fascinating even before being “worn” or perhaps, to be more precise, before being tasted.  As proof of this Roberto Rinaldini  astounds everyone when he decides to create a line of sugar clothing …. Beautiful to look at and exquisite to taste; sugar becomes fashion……wedding dresses, evening dresses, bikinis, fetish wear, even to the extent of producing incredible accessories, real jewellery (bracelets, necklaces, earrings, hats).   In addition to this great ability and manual craft, he shows his genius which is what distinguishes him from the standard Pastry Chef…. His is art, quality and innovation….this is why Rinaldini is fashionable!!
The most important Italian TV shows invite him onto their programmes.  Roberto Rinaldini is very popular due to his sugar clothes and jewellery line, dessert collections, unique world desserts, chocolate works of art and has become so famous that he receives requests and orders from all over the world.
In August 2007 he featured in a famous Japanese reality show (Ururun), where he showed his artwork and spoke of his city to more than 12 million television viewers.  The show was so popular that in March 2008 he was invited back onto the show to film the second part in Tokyo with a record number of viewers, approx. 21 million.
Behind all this there is a large amount of preparation, great passion, a pinch of geniality, these are the ingredients that turn this man into a winning “recipe”.