Chef Biography
Galileo Reposo was born in 1978 in Bollate, Italy, near Milano. After graduating from San Pellegrino Hotel School in 1997, he apprenticed at the Hotel Castel di Tirolo Merano and Ristorante Joia, both in Milano, from 1996-1998.
In 1999, he joined II Luogo de Aimo e Nadia as pastry chef. In 2000, the Great Chefs television team arrived in Milano to tape Chef Raposo at II Luogo creating a chocolate trilogy for the Discovery Channel’s Great Chefs of the World television series (episode # 232).
In 2006, Chef Galileo then went on to work for Great Chef Alain Ducasse’s L’Andana Spa, followed by the Buttonhole Restaurant in Milano, and Restaurant Vun in the Park Hyatt Milan. In 2015, Chef Galiileo was appointed executive pastry chef of Asola Ristorante.
Recipes
Chocolate Trilogy
Serving: 8 Print Chocolate Trilogy By Great Chefs October 10, 2015 Spectacular swirls and sheets of hardened sugar, like tinted glass, rise from dessert plates around a layered dessert made of chocolate biscotti, two kinds of ganache, and chocolate mousse. A scoop of chocolate-cherry sorbet in a lacy sugar cup completes the plate. The sugar […]