Letizia Levach

Driven by a strong passion for bread and the art of boulangerie, I chose to work in this bakery to strengthen a solid and hands-on technique. I take care of every stage of the process — from dough preparation and shaping to fermentation and baking — ensuring precision, consistency, and high-quality standards. My goal is to create products that reflect craftsmanship, technical mastery, and authenticity, combining traditional methods with creativity and attention to detail.

After my first months, I was promoted to Demi Chef de Partie (September 2024 – August 2025), a role that brought greater responsibility and pushed me to strengthen my organizational skills, adaptability, and confidence. The kitchen culture was demanding, rigorous, and precise, yet incredibly inspiring. I was fortunate to work with a team of highly skilled professionals in an environment that encouraged discipline, respect, and continuous improvement.

During this period, I also took part in numerous events featuring Michelin-starred and multi–Michelin-starred guest chefs. These experiences exposed me to different styles of service and alternative approaches to fine dining, broadening my understanding of technique and hospitality.

I am especially grateful for the opportunity to work under Norbert Niederkofler, whose philosophy deeply influenced my culinary vision. He taught me the importance of working with ingredients that reflect the identity of a place—embracing locality, seasonality, and sustainable sourcing. Thanks to this, I also engaged in foraging, gathering elements directly from nature that we would later transform into dishes. This strengthened my connection to the territory and to the purpose behind each creation.

In August 2025, my pastry chef, Alessio Billeci, was awarded Best Pastry Chef in Italy 2024 by Gambero Rosso. During that time, I had the privilege of working very closely with him. Our pastry brigade consisted of just the two of us, managing a substantial workload with precision and consistency. Together, we were responsible for the entire production of bread for both the restaurant and Norbert Niederkofler’s hotel, as well as all plated desserts, pre-desserts, petits fours, and pastry-based accompaniments for savory dishes.

This level of responsibility significantly strengthened my technical expertise, leadership mindset, and ability to stay focused under pressure.

This experience at Atelier Moessmer was truly transformative—professionally, creatively, and personally. It shaped my approach to gastronomy, giving me a deeper understanding of craft, identity, and purpose in cuisine.

• Between April and May 2025 during the closing period at Atelier Moessmer Niederkofler, I had the opportunity to work at the Central Restaurant of Virgilio Martinez in Lima, Peru.
• It was a great opportunity that enriched me in many ways. I was able to learn the techniques of the concepts on the preparation of dishes, manage the production line, collaborate with the pastry staff thus being able to learn both practical and theoretical things about products and processing.
• Last but not least, I expanded my knowledge about chocolate and learned even more; discovering numerous unusual ingredients.

During my time at Atelier Moessmer, I began my first true professional experience as a commis, stepping into a fast-paced kitchen where precision, creativity, and teamwork were essential. I worked across several areas, from bread making to plating and supporting different stages of preparation within the kitchen.

This role introduced me to a very unique style of cuisine—a kitchen that was, in many ways, closer to pastry than to traditional savory cooking. Many ingredients typically considered essential in pastry were not used there, which challenged me to explore new products, alternative methods, and different preparation techniques. This limitation became an opportunity for growth, pushing me to expand my technical knowledge and creativity.

One of the most enriching aspects of this experience was being in direct contact with guests. I often had the chance to present and explain the dishes, learning how to communicate the philosophy behind each creation with clarity and enthusiasm. Working in such a dynamic and guest-focused environment encouraged me to grow, take responsibility, and put myself to the test every day.

It was a truly inspiring experience—both professionally and personally—and one that deeply strengthened my passion for fine dining and hospitality.