FoodExprit brings together an international team combining industrial, operational, commercial and culinary expertise across Italy and Egypt.
Each member contributes specialized experience to the development and execution of a scalable food production platform.
Giovanni Montagnani
Co-founder and General Manager
Co-Founder of FoodExprit and Project Director, responsible for the strategic vision and overall development of the initiative.
He conceived the industrial and operational model of FoodExprit, with particular attention to the modular development of production lines, operational efficiency and the progressive creation of a scalable food manufacturing platform.
He coordinates the integration of industrial strategy, production, organization, investment planning and international development, with the objective of building in Egypt a manufacturing platform capable of combining Italian know-how, high quality standards and competitive production costs.
Liliana Bianco
Co-Founder and Business Development Director
Co-Founder and Business Development Director of FoodExprit, responsible for commercial development, external relations and market development activities. Throughout her professional experience, she has developed commercial relationships and contacts with companies and operators across different markets, subsequently contributing to the identification of potential customers, partners and strategic counterparts for FoodExprit.
She also contributes to market research, the development of international relationships and the expansion of the project’s commercial and financial network.
Founding Team
Ayman Agaibi
Deputy Director
Ayman acts as an operational link between the Italian management team and the Egyptian component of the project.
His role is to facilitate communication, coordination and
operational alignment across the different areas of the team, contributing to the management of local activities and to the effective integration between the Italian
organization and operations in Egypt.ey interface between the Italian leadership and the Egyptian workforce, ensuring smooth communication, coordination, and operational alignment across teams.
LinkedIn: not available
Umberto Traini
Quality Assurance Department
A professional with extensive experience in quality control and quality assurance systems within the food industry.
He gained 10 years of experience at Italgel as a Quality Assurance Inspector, 9 years at Nestlé in the Ice & Frozen Food division, and 22 years as a quality control specialist at Head Office level.
His contribution to FoodExprit focuses on the definition and supervision of quality standards for production processes and products.
Core Team
Adriano Caorsi
Creative Chef
An Italian culinary professional with a particular focus on creative recipe development.
Within FoodExprit, he contributes to the development of preparations designed to enhance locally sourced raw materials through techniques, recipes and standards inspired by the Italian culinary tradition.
His role is focused on creating products capable of combining authentic Italian identity, quality and adaptability to industrial production.
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Francesco Picaro
Executive Chef
Executive Chef with over 25 years of professional experience,
including experience in Michelin-starred restaurants.
He specializes in the contemporary interpretation of Italian cuisine and contributes to recipe development, the standardization of culinary processes and the definition of quality standards for FoodExprit products.
Ana Vissani
Pasta Department
A professional specializing in the artisanal production of fresh pasta, with over 20 years of experience at Coral Bay Sharm El Sheikh.
She has extensive knowledge of the Egyptian market and contributes to the
development of FoodExprit’s pasta line, combining Italian production expertise with a strong understanding of the local environment.
LinkedIn: not available
Mahmoud Helal
Chef – Sauces & Ready Meals Development
Egyptian chef with over 25 years of professional experience in the
international restaurant and hospitality industry, with expertise in restaurant
development and management, menu creation, kitchen organization and staff
training.
During his career, he has held senior positions including Group Executive Chef at
Red Sea International Company and Saudi Royal Palaces, as well as Executive Chef
at Al Bacio Restaurant in Bristol, United Kingdom, and Mangiamo Restaurant and
Pizzeria in Saudi Arabia.
He has also gained professional experience in Italy and is currently active in the
restaurant sector in Rome, giving him direct knowledge of Italian cuisine, its
techniques and culinary traditions.
Within FoodExprit, he is expected to contribute to the development of the ready-touse
sauces planned for the first phase and, subsequently, to the ready-meals
product line planned for the second ph
Yasmin El Sayed
Executive Assistant
Yasmin supports the project with strong organizational,
administrative, and operational skills. She manages
documentation, supplier coordination, and communication flows between the
Italian and Egyptian teams, ensuring clarity and continuity across all activities. Her
reliability, attention to detail and ability to manage multiple operational tasks make
her an important reference point for day-to-day execution during Phase 1 and for
the progressive structuring of processes in Phase 2. The professional relationship
with Yasmin dates back to 2021, when initial discussions regarding her potential
involvement in the project began, followed by subsequent exchanges and video
meetings.
LinkedIn: not available
Strategic Consultants
Dr. Awad Osman
Regulatory Consultant
Dr. Awad supports FoodExprit through his extensive knowledge of Egyptian
regulations, administrative procedures and institutional dynamics. His diversified
professional background and practical experience across multiple sectors enable
him to assist the company with regulatory alignment, documentation processes
and interactions with local authorities.
Massimo Bosio
Branding & Naming Consultant
Massimiliano supports FoodExprit in the development of brand identity, product naming and creative direction. His role includes defining the naming strategy for the product lines, shaping the company’s visual identity and contributing to the branding of the RistoSelf concept. His involvement helps ensure a coherent, professional and market-ready brand architecture from the earliest stages of development.