Renowned for the robust flavors of his dishes and his famous broth, the multi-MICHELIN-Starred chef Andrea Berton is based in Milan, at "Berton", but his entrepreneurial spirit has taken him around the city, then overseas and underwater, from "H2O" to the Maldives. Honored on multiple occasions by Gambero Rosso and Espresso Guide, Andrea never stops.
Born in 1970 in Friuli, in San Vito al Tagliamento, Andrea Berton absorbed the atmosphere of hospitality from his father's hotel since childhood. His culinary adventure began in Milan, under the creative minds of Gualtiero Marchesi's brigade at Via Bonvesin de la Riva, now an acclaimed culinary training academy.
Continuing on his path, Berton refined his skills in the most renowned restaurants in the world: a journey that took him from "Mossiman's" in London, through the starred "Enoteca Pinchiorri" in Florence, and finally to the famous "Louis XV" in Monte Carlo, under the expert guidance of Alain Ducasse.
From 1997 to 2001, Berton took on the challenge as chef at the "Taverna di Colloredo" in Monte Albano, earning his first coveted MICHELIN Star. After this significant milestone, he returned to Marchesi as the executive chef of the group. The year 2005 marked the start of his collaboration with the restaurant "Trussardi" at La Scala, where Berton won numerous awards, including the first MICHELIN Star in 2008, the second in 2009, the three Forks from Gambero Rosso in 2010, and the three Hats in the Espresso Guide in 2011.
In 2012, the chef decided to put his experience to good use, dedicating himself to consultancy in positioning, and developing high-quality restaurant projects. In collaboration with a group of partners, in September of the same year he opened "Pisacco Ristorante e Bar" and, in July 2013, "DRY Milano Cocktail&Pizza", which was followed in 2017 by "Nuovo DRY Milano".
In December 2013, Berton returned to his roots with the opening of the restaurant "Berton". Here, he presents modern dishes that highlight less-known ingredients, distinguishing the chef's style with always recognizable flavors. The broth, elevated to a proper dish, takes on great importance within the menu, representing the ultimate synthesis of the main ingredient of each dish. The chef also published "Non è il solito brodo" (Not the Usual Broth), a book in which he recounts 25 years of cooking. An unusual recipe book: somewhat artistic on one hand, and rigorous in the description of the recipes on the other.
In recognition of his commitment and professionalism, in November 2014, the restaurant "Berton" received a MICHELIN Star. But the same year followed another personal success for the chef: Andrea married Sandra Vecchi, whose wedding bouquet included cutlery, uniting their families to create a new one.
In March 2015, Berton was named EXPO Ambassador, and the following year, he received 18 out of 20 points from the Espresso Guide, the Three Forks from Gambero Rosso, the Three Hats from the Guide to Italian Restaurants by Espresso and the Riso Scotti "Risotto of the Year" award. In August 2016, Berton initiated a collaboration with "Il Sereno", a luxurious resort on Lake Como, where he opened the restaurant "Berton Al Lago". Although it was awarded a MICHELIN Star in 2018, the restaurant closed in 2022. In 2021, the chef embarked on another adventure, taking the helm of the underwater restaurant "H2O" in the "You & Me by Cocoon" resort in the Maldives; the upcoming fall also expects the opening of the restaurant "Scena" inside the "W Milan" hotel, in collaboration with the Statuto Group.
In 2019, the chef received the Pommery Award, Dish of the Year from the Guide to Restaurants and Wines of Italy by Espresso, which continued to recognize his talent in the following years, awarding him the Felicetti Pasta of the Year Award in 2021 and the Golden Hat in 2022, a year in which he also won the Special Award for the Restaurant with the best pasta dishes proposal. In 2023, Andrea was awarded Three Forks by the Guide to Italian Restaurants by Gambero Rosso, further confirming his place among the giants of Italian cuisine.
