Who is Andrea Berton?
Achieves success through hard work with precision and determination
Andrea Berton was born in Friuli in 1970. His culinary adventure began in Milan as a member of the Gualtiero Marchesi brigade in Via Bonvesin della Riva. His training continues in the best restaurants in the world: first at Mossiman's in London, then at the Enoteca Pinchiorri in Florence and finally at the Louis XV in Monaco under the guidance of Alain Ducasse.
From 1997 to 2001 he worked as chef at the Taverna di Colloredo in Monte Albano, obtaining his first Michelin star. In 2005 he began a collaboration with the Restaurant at Piazza della Scala in Milan where he won several awards such as the first Michelin star in 2008, the second in 2009, three forks of Gambero Rosso in 2010 and three hats of the guide L'Espresso. in 2011. In September 2012, together with a group of partners, Andrea Berton opens the Pisacco Restaurant and Bar and, in July 2013, DRY Milano Cocktail&Pizza.
The return to "his own cuisine" comes with the opening of Ristorante Berton, where he presents modern dishes enhancing the basic ingredients and highlighting some little known ingredients. Opened in December 2013, the Restaurant that bears his name, is characterized by a cuisine where the flavors are always recognizable to the palate.
In November 2014, Andrea Berton and his staff were awarded a Michelin star and in March 2015, Chef Berton was named Chef Ambassador of the EXPO.
In terms of 2016 accolades, Chef Berton earned 3 forchette from Gambero Rosso, 18 out of 20 points from the Espresso Guide and the Corona Radiosa from the Gatti Massobrio Guide. In October 2016, the Chef obtained the "Tre Cappelli" award from the Espresso Guide and the "Il risotto dell'anno" award from Riso Scotti. It was confirmed the Michelin Star obtained in 2014.
In August 2016 Andrea Berton starts his collaboration with Il Sereno, the new luxury hotel on Lake Como, where he opens his restaurant "Berton Al Lago".
In March 2017, the Chef presents his first book "Non è il solito brodo", edited by Mondadori Electa.
After the success of DRY Milano Cocktail&Pizza. together with his partners, in April 2017, opens the New DRY Milano, introducing in the previous format a lunch proposal and a pastry lab.
