Angelica Iuliano, the Group Pastry Chef for MoVida, an iconic Spanish tapas restaurant in Melbourne’s CBD, discovered her passion for cooking in her Italian household, where she learned traditional techniques from her mother, nonnas, and nonno. Her dedication to the culinary arts began with studies in food technology and VET commercial cookery during high school, leading her to an apprenticeship at Holmesglen in Baking Cakes and Pastries at Divine C.A.K.E.S in 2014. She continued her education in Patisserie while working, ultimately becoming dual-qualified upon completing her Commercial Cookery studies.

Her diverse career includes roles at The Langham Hotel, Burch and Purchese, Riserva Wine Bar, Baia Di Vino, Donovan’s, and Dinner By Heston Blumenthal, as well as product development with Orgran and leadership positions at San Lorenzo and Hotel Sorrento. Beyond her work in the kitchen, Angelica is a Co-Chair of the Victorian Young Chefs Club, the 2025 Proud To Be a Chef Pastry Mentor, and a Brand Ambassador for Queen Professional. She believes in reimagining classic desserts with innovative twists, focusing on creativity over trends to craft memorable experiences. With over a decade of experience, she aspires to inspire and educate the next generation of culinary talent, fostering a love for cooking built on passion and respect.