Food, Wine and Wellness Studies

Director of Food and Wine Studies —  WACS-Certified Culinary Educator

WACS-Certified Culinary Educator Massimo Bocus brings a distinguished career that bridges fine dining, hospitality education, and culinary innovation. After beginning his career in Florence as Executive Chef at the Michelin-recognized J.K. Lounge and later serving at Villa Mangiacane and the Michelin-starred Ora d’Aria, Massimo transitioned into culinary education in 2014.

At Florence University of the Arts, he serves as Director of Food and Wine Studies, teaching culinary arts and food culture in Florence, South Korea, and the U.S. through programs such as TuttoToscana in New York. His philosophy emphasizes authentic ingredients, respect for culture and terroir, and disciplined creativity in the kitchen.

In addition to leading courses, Massimo oversees academic operations, faculty training, and customized programs, while also consulting for foodservice ventures and private events. He is a member of the Advisory Board at Apicius Armenia, where he contributes to the development of hospitality and food studies.

Food, Wine and Wellness Studies - Hospitality Management

Vice President, Executive Chef and General Manager, Apicius- WACS-Certified Culinary Educator

Andrea Trapani is Vice President for International Affairs, Executive Chef, and General Manager of Apicius, the hospitality division of FUA. A specialist in molecular cuisine, he has led the Apicius brigade in 15 appearances at the James Beard Foundation and produced international culinary events from Anchorage to Washington State University. He has been a guest chef and lecturer at institutions including the University of Missouri and Johnson County Community College, and has earned the prestigious Star Diamond Award.

Andrea serves as official chef for A.C.F. Fiorentina, curating menus with the team’s physician and managing kitchen brigades for national and international events. He is a regular on Italian cable network SKY, gastronomical consultant for Santa Cristina wines (Marchesi Antinori), and a member of the Culinary Advisory Board at Robert Morris University, Chicago.

Food, Wine and Wellness Studies - Hospitality Management

Food and Beverage, Hospitality Management Instructor - Sommelier

With over a decade of international experience in luxury hospitality, Mattia Iacopini has built a career spanning bartending, sommelier studies, and food and beverage management. He trained at the European Bartender School in London and went on to work at prestigious venues including The Ritz London, The Star Casino in Sydney, and the Interstate Hotel IHG in Manchester.

In addition to earning a diploma in Event Management, Mattia served as Brand Ambassador for Campari and completed the WSET sommelier course in Sydney. After returning to Italy, he directed Food & Beverage operations at a luxury resort in Chianti, collaborating with local wineries and agencies.

Now based in Florence, he works as a consultant supporting wineries, hotels, and Michelin-starred restaurants with wine training and event planning. At FUA-AUF, he teaches courses in Food & Beverage Operations, Wine Studies, and Event Planning, blending classroom knowledge with hands-on industry experience.

Food, Wine and Wellness Studies

Culinary Arts Instructor - Professional Chef

A sixth-generation chef with deep culinary roots in Naples, Italy, Michele Esposito has built a diverse international career in professional foodservice. Beginning his training at 15 in Virginia under his father and grandmother, he went on to compete in SkillsUSA culinary competitions, earning multiple gold medals. Michele studied at the New England Culinary Institute under French Master Chef André Burnier and trained at renowned venues, including the three-Michelin-starred Inn at Little Washington.

Over the years, Michele has gained extensive experience across hotels, catering, country clubs, and pizzerias, where he worked nearly three years as a Neapolitan pizzaiolo. At age 29, he became Executive Chef at Red’s Table in Virginia, leading with a focus on kitchen education and team development.

Returning to Apicius in Florence to refine his skills in Italian cuisine, baking, and pastry arts, Michele expanded his culinary perspective through travels in Italy, France, Monaco, and the UK. Today, he teaches culinary arts with a passion for blending tradition, technique, and mentorship.

Food, Wine and Wellness Studies

Culinary Arts and Baking&Pastry Instructor  - Professional Chef

With a background shaped by global travel and a family tradition of homegrown cooking, Samantha Blagg brings a unique perspective to culinary education. She began her training at the New England Culinary Institute under French Master Chef André Burnier, launching a career that quickly advanced from intern to Executive Chef at Charleston’s acclaimed Magnolias restaurant by the age of 22. She later served as a Corporate Chef in Virginia, managing multi-restaurant operations.

Her passion for Italian cuisine deepened after moving to Florence, where she studied culinary and pastry arts at Florence University of the Arts under Executive Pastry Chef Simone De Castro. Samantha refined her skills in baking, dessert production, and traditional Italian techniques, complemented by gastronomic travel across Italy, France, Monaco, and the UK.

Currently preparing to open her own Italian restaurant in the U.S., Samantha teaches with a philosophy rooted in simplicity, authenticity, and ingredient-driven cuisine, inspiring the next generation of culinary professionals.

Hospitality Manager

Food and Beverage, Hospitality Management Instructor - Sommelier

Originally from Naples, Italy, Salvatore Procopio is a certified sommelier with AIS and WSET, bringing over ten years of international experience in luxury hospitality. He has held key roles at Michelin-starred restaurants, including The Waterside Inn in the UK and Romeo Restaurant under Alain Ducasse, as well as the Four Seasons Florence.

With degrees in Tourism Sciences, Winery Management, and specialized training from Bocconi University, Salvatore combines academic knowledge with hands-on expertise. He currently teaches hospitality, food, and wine at campuses in Italy, South Korea, the U.S., and Armenia, where he also serves on the Advisory Board of Apicius Armenia.

Food, Wine and Wellness Studies - Hospitality Management

Food and Beverage, Hospitality Management Instructor - Sommelier

Since 2006, Lapo Bartalesi has been an educator in wine and hospitality at Apicius – International School of Hospitality in Florence. A certified sommelier with AIS, he combines enological expertise with operational leadership as manager of Ganzo, the School’s experiential learning restaurant, and co-supervisor of Front of House operations at Fedora, its pastry lab and bistrot.

With over 15 years of experience in fine dining and hospitality management, Lapo’s career reflects both family tradition and personal dedication. He managed a renowned Tuscan trattoria in Florence’s Santa Croce district, where he developed strong partnerships with regional wine distributors and built a reputation for service excellence.

Passionate about wine education, Lapo has pursued oeno-tourism across Burgundy and Bordeaux, deepening his knowledge of European viticulture. He is currently enrolled in the WSET Level 3 Award in Wines and is committed to preparing the next generation of hospitality professionals through immersive, practice-driven learning.

Hospitality Management

Hospitality Management Instructor - Sommelier

With over 15 years of international experience in luxury hospitality, fine dining, wine export, and education, Tara Maria Jabbour brings a dynamic global perspective to her teaching. She holds a Master’s in Management & Marketing of the Wine Industry from the University of Florence and a Bachelor’s in Hospitality & Tourism Management from Notre Dame University in Lebanon.

Certified as an AIS Sommelier and Italian Wine Ambassador (VIA), and currently a WSET Diploma candidate, Tara has led wine and hospitality programs across Lebanon, Malaysia, Dubai, and Italy. Her career includes leadership roles in beverage management, hospitality operations, and international wine export.

Dedicated to accessible and engaging instruction, she integrates tradition with modern practices, preparing students to thrive in the evolving world of hospitality and wine.

Food, Wine and Wellness Studies

Baking&Pastry Instructor — Maitre chocolatier - WACS-Certified Culinary Educator

Simone De Castro is a distinguished pastry chef and WACS-Certified Culinary Educator with expertise in advanced chocolate techniques and haute pastry arts. A full-time faculty member at Apicius since 2012, he serves as Pastry Chef for the Baking and Pastry Department and oversees Fedora, the school’s pastry shop run by faculty and students.

Trained in pastry arts schools in Tuscany and Brescia, Simone is known for his artistic chocolate sculptures and innovative pastry creations. His career includes collaborations with prestigious luxury brands such as Gucci and Damiani Gioielli, and hospitality venues like the Fusion Bar at the Gallery Art Hotel (Ferragamo Group).

Internationally recognized, Simone has competed in pastry championships, earning a silver medal at the Frankfurt World Championships and honors from the Rotary Club Italia. He also manages the TuttoToscana Program at the James Beard Foundation in New York, where he has contributed since 2012. Through his teaching, Simone continues to inspire students with creativity, precision, and passion for excellence in pastry arts.

Food, Wine and Wellness Studies

Culinary Arts Instructor — Apicius faculty - Professional Chef

An alumnus of the Apicius Culinary Arts program, Filippo Corsi began his career in 2014 as part of the culinary team for A.C.F. Fiorentina, where he gained expertise in nutritional cooking and performance-based diets. During his studies at Apicius (2017–2019), he participated in high-profile international events, including the James Beard Foundation in New York and the International Exhibition in Rimini organized by WACS and Federazione Italiana Cuochi.

Filippo honed his skills as a member of the Ganzo brigade, the school’s applied learning restaurant, translating classroom knowledge into professional practice. His career has since included positions in acclaimed Florentine establishments, from the refined cuisine of Essenziale Restaurant to the innovative concepts of The Student Hotel’s restaurants and bistros.

Deeply connected to Tuscan culinary traditions, Filippo combines global culinary trends with a passion for regional authenticity in his teaching and professional practice.

Food, Wine and Wellness Studies

Culinary Arts and Baking&Pastry Instructor — Apicius faculty - Professional Chef

Pietro Di Marco began his culinary career at age 15, training under legendary Michelin-starred chef Gualtiero Marchesi. He went on to work in several Michelin-starred restaurants, including Marconi and Arnolfo, where he led the pastry program with innovative chocolate creations. As Sous Chef at Four d’Acqua, ranked among Italy’s Top 50 restaurants, Pietro honed his expertise in fine dining.

His career expanded into high-profile event catering as Head Chef at Guidi Catering, where he oversaw prestigious occasions such as a Michelin-starred gala at Vinitaly, the World Religions Summit in Barcelona, and private Vatican events for the Pope. Later, as Chef and Co-Owner of Prego in Worcestershire, he helped the restaurant earn recognition among the UK’s Top 10 Italian restaurants.

Since 2016, Pietro has taught culinary arts at Florence University of the Arts, sharing his extensive fine dining and event catering experience with aspiring chefs.

Food, Wine and Wellness Studies

Culinary Arts Instructor — Apicius faculty - Professional Chef

Originally from Rome, Davide Grammatico is a chef with extensive international fine dining experience. He began his career at the Michelin three-starred La Pergola before spending three years at the Hilton Hotel’s fine dining restaurant in Rome. His passion for global cuisine led him abroad to the Four Seasons Hotel in Prague and the Giorgio Armani Hotel in Dubai, where he catered exclusive events for Giorgio Armani.

Davide further honed his craft in London at the Michelin-starred Wild Honey and other renowned fine dining establishments. Returning to Italy, he pursued work as a private chef while building strong professional networks throughout Tuscany, including collaborations with the Four Seasons group.

Since 2022, Davide has been teaching at Apicius, Florence University of the Arts, and has also taught courses in South Korea, bringing his international perspective and passion for culinary excellence to students worldwide.