Stanco, previously pastry sous chef at Heston Blumenthal’s The Fat Duck, will give one-to-one and group training sessions for both people new to the industry and those in existing business.

Paul Ingram, managing director of Carpigiani, said: “Having Michele join the team as our new training and development chef will allow us to continue to build on our existing relationships with chefs up and down the country, in order to further understand their culinary requirements, thus enabling us to continue to advance innovative technology and associated equipment.”

The appointment comes after a growing customer demand for expert help in menu development and recipe formulation.

Stanco said: “Having used Carpigiani equipment for a number of years now, I’m aware of not only the quality of their extensive product range, but also their excellent reputation within the industry.

“I am confident that I can demonstrate to other chefs just how easy it is, with the help of the right pieces of equipment, to prepare wonderfully fresh, vibrant gelato and desserts from scratch."

Carpigiani UK, a direct subsidiary of Italian company Carpigiani Ali Spa, has supplied its products to Morelli’s in Covent Garden and on Portobello Road and Brighton’s Boho Gelato.