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Andrea Berton

Andrea Berton

The lure of the kitchen proved too much, however, and he yearned for the thrill of service once more. This led him to Ristorante Trussardi alla Scala, in the centre of Milan, where he truly began to develop his own style and way of cooking. In 2008 he gained a Michelin star, and then just one year later a second arrived, making it the third of his entire career. He continued to run the restaurant for the next three years, helping to turn Milan into one of Italy’s top culinary destinations.

In 2012, Andrea left the kitchen once more to become a consultant and open more informal venues including his Pisacco Ristorante e Bar and DRY Cocktail & Pizza – both situated in Milan. Just one year later he opened Ristorante Berton, achieving his dream of owning a restaurant with his own name above the door. A year after his first service, Andrea won a Michelin star, and continues to hold it to this day.

Andrea’s food makes the most of Friuli’s fantastic produce, and he likes to take uncomplicated ingredients such as bread and turn them into Michelin-starred masterpieces. He particularly enjoys experimenting with rice, creating pasta, chips and purées out of the grain. It’s clear that this is a man who has worked incredibly hard at what he loves, and is now being rewarded with his own acclaimed restaurant. ‘It’s hard work being a chef,’ he says. ‘It’s certainly challenging – everything starts very early, and you have to go to the market at six in the morning. It’s also a very physical job, so I play lots of sports to keep myself in shape. But it’s all worth it when you get the satisfaction of making guests happy.’

Three things you should know

Andrea credits Gualtiero Marchesi and Alain Ducasse as the two people who taught him the most important lessons about being a chef.

Despite being mildly allergic to oysters, Andrea loves them so much he often eats them anyway.

If Andrea was to give one Italian dish to aliens who had never tasted Italian food before, it would be spaghetti al pomodoro.