He directs culinary production for an international fleet of cruise ships. His greatest motivation, however, is the search for the perfect balance between precision and emotion. Bellaera is positioned as a world leader at the intersection of craftsmanship, science and high-performance global organization. Thanks to his approach that fuses traditional art with the complexity of umami, he is considered one of the most important thought leaders in contemporary offshore culinary arts.
Riccardo Bellaera’s work environment is extreme. The roots of his art lie in the quiet and traditional pastry shop of Modica, Sicily. Today, however, he must manage the production of desserts and cakes for thousands of passengers on nine Costa cruise ships around the world. This position as Corporate Head of Pastry and Baking represents a unique combination of creative direction and complex logistics.
“The sea teaches you resilience,” says the World Pastry Star Awardee. We work in extreme conditions: limited storage space, fluctuating temperatures and the impossibility of going to market spontaneously. The challenge is not just to create something perfect once, but to create thousands of desserts with the consistency and precision of a Michelin-starred restaurant.
Its leadership model for a team of more than 440 pastry, bakery and ice cream specialists and employees is therefore based on three pillars: consistency, communication and culture. Consistency is ensured through meticulous standard operating procedures (SOPs), technology and ongoing, intensive training. Communication – the constant exchange of good practices through digital platforms – is the element that unites the global network. However, the most important thing is the culture: Bellaera is based on empathetic leadership where each team member feels fulfilled and valued. Only when employees work with pride and dedication does quality emerge naturally.
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Anatomy of Innovation: When Umami Meets Sweetness
Bellaera’s culinary philosophy goes far beyond the role of dessert chef. For him, the sweet ending is no longer a mere finishing touch, but an independent crescendo within the menu. Conceives pastry as an architecture of flavors that actively dialogues with savory dishes. This is the main response to two of the most important global trends in luxury gastronomy: the desire for well-being and the need for sensory complexity.
The “Sweet+” concept is an elegant response to cruise passengers’ desire for less sweetness and more complexity. Instead of masking sugar, look for natural contrasts and depth. “Bitterness has been misunderstood for a long time, but it is one of the most elegant notes,” explains the maestro. “I use it consciously to awaken the senses.”
Bellaera’s iconic creations are the best proof of this philosophy. They demonstrate how it combines tradition and avant-garde on the plate. Their dessert “Amuri” (Love) forms the base, as it is made with unrefined and granulated Modica chocolate, and serves as a manifesto of purity and its heritage. Starting from this base, the “Arabica” dessert demonstrates its complexity: it deliberately plays with the deep bitterness of coffee and dark chocolate, complementing it with different textures to create an intense sensory experience. The “Mandarin Explosion”, meanwhile, is a masterpiece of contrast: a velvety glaze envelops an intense filling, creating a multi-layered contrast of sweetness, refreshing acidity and a touch of crunch inside.
The tools for this sensory revolution come from salty cuisine and are setting global trends.
Toasted Miso: Toasted miso offers a rich umami profile with a subtle smokiness. In caramels and ganaches, it creates a captivating bittersweet contrast that challenges the palate.
Salt as an architectural element of flavor: Bellaera uses various types of salt, from fleur de sel to smoked or fermented salt. It does not act as the main vehicle for flavor, but rather as an enhancer. A touch of this oil intensifies the perception of other aromas, elegantly balances the sweetness and provides greater complexity.
Extra virgin olive oil: A high-quality, spicy olive oil, often from Sicily, replaces some of the fat and sweetness in ganaches or ice creams, adding herbal elegance and depth.
Reductions: Balsamic vinegar, coffee or berries are cooked over low heat. This intensifies its natural sweetness and acidity, creating a rich, almost bittersweet profile.
This approach is a constant exploration of limits, where intuition plays a crucial role. Riccardo Bellaera describes this moment as the moment “when the recipe ends and the dessert still needs soul.” Technique provides the structure, but only instinct, honed through years of experience, determines the perfect balance. “You have to respect the rules and know when and how to break them. My goal is to go beyond the established limits of la dolce vita and redefine them,” explains Bellaera.
Preserving Traditions: Mentorship, Vision and Sustainability
For Bellaera, looking to the future is intrinsically linked to responsibility with tradition. This responsibility is manifested in two key areas that address two major trends in the sector: talent development and sustainability.
Talent Development as an Investment: The World King of Pastry considers the training of young pastry chefs as a future-oriented strategy. Recognize true talent not only in technique, but also in mindset: curiosity, resilience and humility. “Those who want to understand the ‘why’, not just the ‘how’, are the leaders of tomorrow,” he emphasizes. He is working on digital training formats to spread the values and vision of his art around the world. Mentoring is key to preserving this highly specialized profession.
For him, sustainability is an ethical obligation: in purchasing, this means prioritizing ethical sourcing (vanilla, chocolate) and regional and seasonal availability. In production, the principle of waste minimization is applied through precise planning and the creative use of by-products. The team understands that quality and responsibility are inseparable. This focus on ESG (environmental, social and governance) criteria is a crucial factor for today’s haute patisserie.
The driving force behind this tireless work is curiosity. While recognition is welcome, curiosity is the driving force that drives him to constantly explore new techniques and push the boundaries of the culinary arts. He draws inspiration from regions such as Japan and South Korea, whose philosophies he admires. The precision, respect for ingredients, and minimalist approach of these cultures sharpen your aesthetic and teach you that simplicity can be powerful.
Despite his global reach and leadership responsibilities, Riccardo Bellaera finds his personal pillar in essence.
Their work, in short, is the art of transforming knowledge, discipline and emotion so that the pastry “touches the heart first and then the palate.”
When you leave the complexities of everyday life behind, the taste of a toasted almond reminds you of what really matters. It’s warm, comforting and deeply nostalgic. It symbolizes his childhood, family kitchens and the simple and happy moments of Sicily. For Bellaera, it is the true taste of happiness, balance, intensity and emotion that make up the core of his entire professional career.
Information sheet Riccardo Bellaera:
Position: Head of Corporate Pastry and Bakery at Costa Cruises (since 2012). Responsible for the pastry, bakery and ice cream departments on nine ships worldwide, with 440 employees.
Awards (selection):
Best Pastry Shop in the World (2019, 2022, 2023)
World Pastry Stars – One Star Award (2021)
Different visions for great ideas (Sigep Rimini, 2022 and 2023)
Chocolate Ambassador in the World (2022)
Member of the APEI (Ambasciatori Pasticceri dell’Eccellenza Italiana) – an exclusive association of the best pastry chefs in Italy
Professional achievements:
He began his career at the age of 14 at the legendary Pasticceria Bonomo in Modica.
Head of Pastry at Princess Cruises (since 2001)
Head of Corporate Pastry at Blue de France and Pullmantur (2007–2012)
Since 2012, Head of Corporate Pastry and Bakery at Costa Cruises
Mentors:
Close collaboration and friendship with Iginio Massari, the “Master of Masters”: world-renowned pastry chef, television star and co-founder of modern Italian pastry
Active support for emerging international talent and digital training formats
Co-organizer and creator of culinary events such as “ChocoCruise” and “The Sweet Cruise”
Photos kindly provided by the author.
The author is a travel journalist, blogger and writer. It has been among the top 5 travel blogs in German for more than 15 years and has won several awards. This pleasure-loving German explorer has gained a large following and reports on her select trips, which combine luxury, culinary delights, cruises, city breaks, luxury, extraordinary travel experiences, wellness, relaxation and even open-top road trips.
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