Experience
2023 - Present
Owner
Un’amica a New YorkNew York, NY
2021 - 2022
Pastry Manager
Dolceria SabaudaPiedmont, ITALY
2019 - 2021
Head Pastry Chef
Magorabin by Marcello TrentiniTurin, ITALY
2017 - 2019
Pastry Project Manager
The Lab ShanghaiShanghai, CHINA
2016 - 2017
Pastry Sous Chef
The GreenhouseLondon, UK
2015 - 2016
Pastry Chef
Maze Restaurant by Gordon RamsayLondon, UK
2015 - 2015
Intern
Rextail by Novikov CompanyLondon, UK
2013 - 2015
Assistant Pastry Chef
Lac Salin Spa & Ski ResortLivigno, Italy
Education
Advice from Sara Maranzana
Quotes about career path, skills, and teamwork from an industry leader.
Trying new desserts, always having something to learn and reaching the goals I have set all keep me inspired to keep going in this industry.
To avoid burnout, break the monotony with new things to do.
For example, I wrote a book on dyslexia.
For self-care, I travel to discover new things and I eat in sophisticated restaurants for inspiration.
Between work and life, balance will never be there.
We are chefs and this is our life. Making the most of the little free time we have is the best solution to keep everything moving and fun.
Always find a solution and if it does not exist, invent it.
Being a woman has always guaranteed me more respect.
Most of the time I have been the only woman in the kitchen, and I have never found respect problems either as a woman or as a female chef.
To make a difference you must always stay one step ahead.
My collaborators must always be one step ahead of me of what’s happening, predict my moves, this is the right tactic to be perfect.
Thanks to my team in Shanghai, I made Italian desserts that have become a famous brand at this point.
Collaborating together where everyone knew exactly what to do was the exact moment when I realized I had won.
“Opera Patisserie” by Cedric Grolet is the best pastry book worldwide, in my opinion.
I can’t do my job without my smile.
Even if everything goes wrong, I always smile at life.
Help farmers to grow the best products, educate people to fight against waste, explore new ingredients, change the methods of using food.
I find inspiration in my travels, tasting new dishes and new cultures.
Teamwork wins over everything.
Being a leader means understanding that your team is guiding you to success.
Being a leader means putting yourself at the service of your collaborators to ensure that they become more competent, more autonomous, healthier and freer.
A good example always comes from above.
To keep the team united you must be a leader, and a leader helps her collaborators and does not stand by; she rolls up her sleeves.
Essential skills I look for in candidates are organization, punctuality and passion.
Don't be afraid of heavy work.
When hiring, I must have an inspired person in front of me – full of passion, because our work is very hard.
Only passion makes us wake up early in the morning with a few hours of sleep, charged up for a new day.
Combining flavors and cultures is the best way to express myself in my career.
Traveling to different continents and countries, including London, China, Italy and America allowed me to enter a vortex of food traditions and have more confidence in my work.
Moving to London at the age of 20 was my springboard to the world.
When I was 4 years old, I was already making pasta with my grandmother.
Growing up, I realized that it would be my passion and being able to make it become a job was my goal.
Working for Gordon Ramsay in London at the age of 21 opened my eyes to what kind of chef I should be:
precise, fast and creative.
Perfection is that thing that we must always seek, knowing that we will never achieve it.
(This advice is something Alain Ducasse says often.)
Roles in Pastry & Baking
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