Chef Saverio Busato is an assistant professor of Baking and Pastry Arts at CIA Singapore. He teaches a broad range of courses across the college’s bachelor’s degree programs, including Restaurant and Production Desserts, Restaurant Operations—Baking and Pastry at Top Table Restaurant, and Café Operations at Sugarloaf Café.
His teaching portfolio also includes Chocolate Confections Technology and Techniques, Confectionery Art and Special Occasion Cakes, Contemporary Cakes and Desserts, Advanced Pastry, Baking and Pastry Skills Development, Advanced Baking, Hearth Bread and Rolls, Specialty Breads, and Individual Pastry Production. In addition to his teaching responsibilities, Busato trains and mentors CIA students for national and international pastry competitions, guiding them in concept development, flavor innovation, and technical excellence.
Busato joined CIA’s Singapore faculty in 2019 after serving as executive pastry chef and research & development specialist for Ferrero Asia Pacific. Widely recognized as an expert in chocolate, confectionery, and product innovation, he has extensive experience developing shelf-stable desserts and healthy snack products. He also specializes in the design and development of commercial pastry, bakery, and confectionery kitchens, supporting businesses from concept to production efficiency.
In addition to his corporate experience, Busato has worked extensively as a consultant across the Asia-Pacific region, advising on pastry, chocolate, and gelato concepts, assisting with numerous restaurant and bakery openings and collaborating as a brand ambassador for leading ingredient companies.
He previously held regional leadership roles for Asia Pacific as executive pastry chef and technical adviser with Unigrà S.R.L. and Martin Braun Southeast Asia (Dr. Oetker Group), as well as executive pastry chef at Galbiati Gourmet, and pastry chef at Il Lido and Da Paolo Dolci in Singapore.
Before relocating to Singapore in 2007, the native of Venice, Italy, honed his craft in some of Italy’s most prestigious kitchens, including the Hotel Bauer in Venice and the Michelin-starred Restaurant Dal Vero in Treviso. Since beginning his career in 1994, he has held numerous pastry chef and executive pastry chef positions throughout Italy, developing a strong foundation in classical European pastry and modern confectionery innovation.
In 2001, Busato earned fourth place at the Italian National Pastry Championship, where he also received a special recognition for Best and Most Innovative Cake.
Busato holds a diploma in Gastronomy, Hotel, and Hospitality from the Istituto Professionale di Stato Elena Cornaro in Jesolo, Italy, and pursued additional professional courses at Étoile Culinaire in Venice. He also holds a diploma in Nutrition and has completed several advanced professional programs in frozen desserts.
Outside the classroom, Busato enjoys traveling, exploring coffee culture, experimenting with new flavor pairings, and developing innovative chocolate and pastry concepts that merge European craftsmanship with Asian inspiration.