Stefan Ditzend

Stefan Ditzend studied Engineering at the University of Buenos Aires, he then decided to continue his education by working with the best pastry and gelato chefs of Europe. Later he became a university expert in gelato production at University of Alicante, Spain.

In 2018 he took part in the French television program “Le Meilleur Pâtissier professionnel”, where he managed to stand out reaching the final. Later, he continued his studies on chocolate production and the techniques from the beans to the tablet at ZDS School in Sollingen, Germany.

Nowadays, he manages his gelato school, Punto Hache, in Buenos Aires, Argentina. The school teaches gelato techniques to professionals from every background level and provides the knowledge for the development of new projects for Latin America and United States.