Fancy Food Show 2025: Bilena Settepani and innovation in the food industry.

We are at the Italian pavilion of the Winter Edition of the Fancy Food Show 2025 in Las Vegas, where Italy is Country Partner of the event. There are hundreds of booths available for Italian companies celebrating and promoting Made in Italy food culture. Here we had the privilege of interviewing Bilena Settepani, one of New York’s most renowned and talented pastry chefs. Part of the historic Settepani Bakery in Brooklyn, which combines Italian and American souls, the chef told us about her experience and her deep connection to the Italian culinary tradition, highlighting the importance of quality ingredients and innovation in an increasingly competitive and, above all, male-dominated industry.

How did these first few days of the Fancy Food Show go?

It was very nice. It is always a pleasure to meet new chefs, especially since I have always worked in a male-dominated environment. Having the opportunity to collaborate with other women is valuable; we understand each other and can learn from each other.

Can you briefly tell us the story of your family and your connection to Italian cuisine?

My mother is from Ethiopia and my father is Sicilian, born in Ventimiglia di Sicilia. In the 1970s, he came to America and started working in a pastry shop. He always wanted me to have an education, so he studied at NYU and bought a historic pastry shop in the West Village, where they started making Italian bread and focaccia. Our pastry shop has grown a lot and we have always tried to bring Italian tradition with innovation.

What is the key to balancing authenticity and innovation in your kitchen?

I work alongside my father and with a group of pastry chefs. We live in New York and our customers are mainly Italian-Americans. We try to offer classic Italian products, such as cornetti and American desserts like chocolate chip cookies. We always use high-quality ingredients and make specials to attract new customers.

Do you feel a special responsibility as an ambassador of Italian cuisine for the younger generation?

Yes, I always explain the importance of our products, such as artisan panettone. It is essential to tell the story behind our cakes, because customers come back not only for the taste, but also for the tradition they represent.

Have you faced challenges in your journey, especially in a male-dominated field?

Of course, my parents always pushed me to pursue other avenues, but when I started working in pastry, I found I could do anything a man could do. It’s great to see other women emerge in this industry and accomplish amazing things.

What are you doing for sustainability in your work?

We are trying to be more sustainable, using recycled packaging and trying to reduce waste. For example, we use old bread to make breadcrumbs and for other preparations such as panzanella.

If you had to cook one dish that tells your story, which one would you choose?

I would make a Sicilian cassata in my own way, using panettone instead of sponge cake, with ricotta cream and marzipan. This dessert represents my Sicilian origins and the reuse of ingredients.

Many thanks to the Italian Trade Agency, the Specialty Food Association and Universal Marketing for hosting us at this prestigious event.

The article Fancy Food Show 2025: Bilena Settepani and food innovation comes from TheNewyorker.