Andrea Tortora is a master pastry chef with deep roots in Italian tradition and broad international experience. He has established himself as one of the most innovative figures in the world of pastry. From haute cuisine to the AT Pâtissier project, Tortora continues to enchant with his pursuit of perfection through simplicity.
Biography
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Born in 1986 into a family of pastry chefs, Andrea Tortora always knew his life would be tied to pastry making. With a background that spans from Paris to London, from Singapore to Venice, Tortora brought his expertise to the pastry department of the renowned restaurant St. Hubertus, contributing to the achievement of the third Michelin star as a pastry chef.
His approach to pastry has also earned him significant personal accolades, including Pastry Chef of the Year by prestigious guides such as Il Gambero Rosso and Identità Golose. Throughout his career, Tortora has collaborated with some of the greatest chefs, including Norbert Niederkofler, who had a decisive impact on his culinary vision.
These experiences, combined with his natural talent, have allowed Tortora to develop a personal philosophy where "a dish becomes perfect when I have nothing more to remove," emphasizing the importance of simplification and the valorization of the ingredient.
In 2017, Tortora launched his AT Pâtissier project, through which he offers signature leavened products that reflect his contemporary elegance and passion for essentiality. The sourdough starter, Carletto, created at 17 with his grandfather Vamor, is a symbol of his dedication and continuity with the past. The AT Pâtissier line of panettones, in particular, has achieved great success, testifying to the quality and innovation Tortora brings to the world of pastry.
