Pastry Chef
Marcelo Mabilia
- Discipline
- Pastry Chef
- Based in
- Paris, France
i. Biography
Marcelo Mabilia works at the point where frozen desserts depend on exact control: temperature, texture, timing, and ingredient quality. At Les Manufacture Alain Ducasse in Paris, his role as Chef de Production sits inside a practice built on clean lines rather than flourish, with ice cream and sorbet treated as composed desserts. In his hands, high-quality ingredients, original recipes, and artisanal methods informed by contemporary culinary and pastry techniques are used to build restraint into the finished product, so each flavor and texture can read clearly.
The Climb
Training at Universidade Estacio de Sá gave Marcelo Mabilia the technical base for a career shaped by discipline and consistency. That foundation matters in frozen work, where small adjustments can change the result and where precision is part of the craft, not an afterthought. Since 2024, he has held the roles of Head Ice Cream Chef and Chef de Production at Manufacture de Glace Alain Ducasse, placing him in a production environment where the standard is measured by control, repeatability, and the ability to let each ingredient speak without excess.
Today
At Manufactures Alain Ducasse in Paris, frozen desserts are handled with a focus on exactness rather than display. Marcelo Mabilia oversees ice creams and sorbets built from high-quality ingredients, original recipes, and artisanal craftsmanship rooted in contemporary culinary and pastry techniques. The work calls for a steady hand: polished textures, balanced flavors, and a finish that feels deliberate from first bite to last. In that setting, modern pastry sensibility meets the discipline of craft, and the result is dessert built on clarity.
Signature
Marcelo's signature dishes include Christmas Ice cream Yule log Hazelnut & Vanilla 8 pieces and vanilla–almond sorbet. The Christmas Ice cream Yule log Hazelnut & Vanilla 8 pieces points to a dessert that has to carry structure as well as richness, while the vanilla–almond sorbet shows the value of clean flavor and measured composition in frozen work. Together, they describe a kitchen language built around nuance: hazelnut for depth, vanilla for familiarity, almond for lift, and the discipline to keep the dessert legible.
Profile updated July 2026
FAQ
Asked of Marcelo
What is Marcelo Mabilia's current role?
As of 2026, Marcelo Mabilia is Chef de Production.
Where did Marcelo Mabilia train or study?
Marcelo Mabilia trained at Universidade Estacio de Sá.
What recognition has Marcelo Mabilia received?
Frozen Creation Award, Trophées Fou de Pâtisserie (2025).
