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Andrea De Bellis
Pastry Chef and Gelato Consultant (Rome, Italy)
His love of art, painting and sculpture led him to a career in gastronomy. He now specializes in pastry and gelato, working as a chef, teacher and consultant.
Who is Andrea De Bellis?
A globally sought-after gelato specialist
With great passion for the arts and creative pursuits, Andrea De Bellis changed careers and entered the pastry profession with total dedication. In 2005, he began working at the renowned Cristalli di Zucchero pastry shop in Rome, celebrated for its refined French-style pâtisserie.
He later travelled to Spain, where he completed a series of internships with Paco Torreblanca (TOTEL Pastry Shop, Monóvar, Spain), Chef Ferran Adrià (El Bulli Restaurant), and Chef Jordi Roca (El Celler de Can Roca Restaurant).
After several years working as a chef and pastry chef in restaurants and hotels in his home city of Rome, Andrea opened his own laboratory and shop, Pasticceria De Bellis, in 2011, where he served as Head Pastry Chef and Partner. In 2012, he began teaching professional pastry and gelato courses across Italy.
In 2016, he began working as a teacher and consultant at Carpigiani Gelato University (Rome and Tokyo), where he has taught professional gelato courses across several countries, focusing on high-quality artisanal techniques, including dairy-free and specialized pastry applications.
In 2024, Andrea opened Pasticceria Libera in Rome, where he served as Partner and Head Pastry Chef, specializing in pastries for food intolerances and plant-based products.
