Martina Peluso embarked on a career path that took her from philosophical studies to pastry-making at the highest level. Her dedication and talent led her to receive the prestigious Passion Dessert award in 2024, given by the Michelin Guide to the best in the industry.
Born in 1993, Martina Peluso decided to follow her passion after graduating from the University of Turin with a degree in humanities. She enrolled at the IFSE Academy in Piobesi Torinese, where she acquired the technical skills necessary to pursue a career without having attended hotel school.
After graduating, she began an internship at the Agli Amici in Udine (two Michelin stars), where she honed her skills under the guidance of the Scarello brothers. She then worked as head pastry chef at the Allenò Bistro in Paris and at Christian Dior Couture in Saint Tropez before landing at Le 1947 à Cheval Blanc (3 Michelin stars) in France and then at Noma in Copenhagen. Here she experimented with the use of unconventional ingredients, such as insects, and expanded her culinary vision.
Back in Italy, began her career as a consultant and soon took on the role of pastry chef at Agli Amici Dopolavoro on the Isola delle Rose in Venice. Her philosophy, based on the use of local and seasonal ingredients, helped her create refined desserts in the italian tradition. In 2024, the Michelin Guide awarded her the Passion Dessert prize, a recognition of excellence in the field.
