Guido Pozzebon’s career has spanned many facets of the industry, from pastry chef to patisserie owner, teacher and mentor. Baking Business caught up with him to hear about his journey so far.

Can you tell us about yourself?

I grew up in East Doncaster in Melbourne in a close‑knit Veneto Italian family where food was at the centre of everything we did – big family celebrations around food. My parents brought their traditions, values, and love of cooking with them, and our home was always filled with the smells of simmering sauces, fresh cakes, and big family meals.

From a young age I knew I wanted to be a chef. I loved the creativity, the craft, and the joy of feeding people. But I also knew becoming a chef was famous for long, demanding hours, and for a while I wasn’t sure that lifestyle was for me, so I thought becoming a pastry chef would be easier. That changed as I got older and discovered how much passion, discipline, and satisfaction a pastry kitchen could offer. The more time I spent baking and cooking, the more I realised that the hard work was part of the reward.

Growing up in East Doncaster with Italian parents gave me a foundation built on food, family, and generosity, values that continue to guide me in every part of my career.

When did you first discover a love for baking and pastry? Was there a particular moment you can share with us?

I first discovered my love for baking on Saturday afternoons growing up. While most kids were outside or helping with chores in the garden, I’d escape into the kitchen with my mum. That was our space and the comfort of making traditional Italian treats together.

We baked everything from classic Italian biscuits to fruit cakes, and every now and then we’d make an upside‑down pineapple cake just for fun. Those moments weren’t just about learning recipes; they were about me waiting to like the wooden spoon or mixer attachments and the joy of making something with mum in the kitchen.

I had a cousin who also owned the local bakery, and I remember the smell of when I would walk in there to get some bread or a pastry. It’s something I will never forget and to this day brings a sweet beautiful memory to me every time I bake or walk past a patisserie or bakery.

Among many roles, Guido is a mentor

What were your steps after this?

After that, I was almost 16 and had just returned from a wonderful trip to Italy. I didn’t want to go back to school, so I was told I needed to find a job. I started looking through *Il Globo*, the Italian newspaper, and found an apprenticeship advertised. I applied, got the position, and that’s how my patisserie career officially began.

When did you know this was what you wanted to do for your career?

I think I knew almost immediately. After my very first day in the kitchen, I couldn’t wait to go back. I loved the work, I loved the atmosphere, and yes, I loved the cakes too. I remember my first bite of a fruit tart and it all just felt right, and from that moment I knew this was the career I wanted to follow.

How has you career progressed since then?

Since starting my apprenticeship, my career has taken me through some incredible workplaces and opportunities. I worked at Brunetti’s, the Sofitel, the RACV Club, Etihad Stadium (now Marvel Stadium) and Brown’s Bakers of Distinction, progressing into Head Chef roles in several of those kitchens. Over the years, I also owned and operated multiple patisseries, which gave me a deep understanding of both the creative and business sides of the industry.

All this experience eventually led me to teaching, and today I’m proud to be a TAFE Patisserie Trainer, helping the next generation of pastry chefs build their own careers.

You and a group of friends began to cook 300 pies each Saturday morning for the Salvation Army and St Vincent’s through One Umbrella, which eventually evolved in FareShare. Can you tell us about this?

Back in 1998, while working at the Australian Open, I saw hundreds and hundreds of kilos of perfectly good food being thrown out because the laws at the time didn’t allow it to be reused. It was heartbreaking, and I knew something needed to change.

Two years later, after a weekend course with some new friends, we started talking about food waste — why it was happening and what could be done. That conversation became the beginning of *One Umbrella*, which later evolved into FareShare.

We spent the next few months to a year learning how rescued food could be used to feed people in need. I volunteered with the Margaret Oats Food Van to understand the community firsthand. We also realised food laws had to change, and with the help of a group of young lawyers, the Good Samaritan Law was passed, protecting food donors acting in good faith.

That law helped open the door for food rescue in Australia — and helped One Umbrella grow into what is now FareShare.

I am currently working with the wonderful guys at Baking for Brain cancer, establishing it as stand-alone charity. (Watch this space.)

You’ve got vast experience across many facets of the industry, from owning patisseries and cafes to wholesale, and now you’re a teacher at Holmesglen. What inspires each step of your career?

What has inspired each step of my career is a mix of curiosity, passion, and a genuine love for the craft and food. Every move I’ve made from working in iconic venues like Brunetti’s, the Sofitel, the RACV Club, and Brown’s Bakers of Distinction, to becoming Head Chef and later owning my own patisseries came from wanting to learn more, challenge myself, and create something meaningful.

I’ve always been driven by the desire to grow and to share what I’ve learned. That’s ultimately what led me to teaching.

Becoming a Patisserie Trainer and now teaching at Holmesglen has allowed me to pass on my experience, support new pastry chefs, and help them build their own careers. Seeing students develop confidence and skill is one of the most rewarding parts of my journey. Each step has been inspired by the same thing: a love for pastry, a commitment to excellence, and the joy of helping others succeed.

What drew you to teaching?

What drew me to teaching was my passion for seeing people grow, achieve, and excel in whatever they do. I love watching students develop confidence, discover their strengths, and realise what they’re capable of. Being part of that journey is incredibly rewarding, and it’s what keeps me inspired every day.

This year you’re also a WorldSkills mentor for William Nickl (Patisserie). How has this experience been?

Mentoring William has been an incredibly rewarding experience. He’s dedicated, focused, and genuinely passionate about patisserie, which makes guiding him a real pleasure. Watching his skills grow, seeing his confidence build, and helping him refine the finer details of competition work has been inspiring.

It’s also reminded me why I love teaching; supporting someone as they push themselves to a higher level and watching them rise to the challenge. Being part of his WorldSkills journey has been a highlight of my year.

What does the rest of 2026 hold for you?

The rest of 2026 is shaping up to be an exciting year. I’ll continue my work at Holmesglen, supporting students and helping them grow in their patisserie journey. I’m also preparing for WorldSkills Shanghai, where I’ll be representing Australia in September as an International Expert and Judge, a role I’m incredibly proud of. Alongside that, I’ll keep mentoring, developing new training opportunities, and staying involved in the industry wherever I can make a positive impact.

Is there anything else you’d like to add?

I love the Bakery/Patisserie industry and support it any way I can through great support like The Baking Association of Australia and my employer Holmesglen Institute.