Andrea Berton was born in Friuli in 1970. He began his culinary journey in Milan in Gualtiero Marchesi's brigade at Bonvesin de la Riva. His training continued in the best restaurants around the world: first at Mossiman's in London, then at Enoteca Pinchiorri in Florence, and finally at Louis XV in Monte Carlo under the guidance of Alain Ducasse. When he returned to Italy, he became the Executive Chef of the Marchesi group. His desire to challenge himself led him, in 2005, to Ristorante Trussardi alla Scala, where he received numerous accolades, including his first Michelin star in 2008 and a second one in 2009. Along his journey, he also took on consulting roles, such as for Pisacco Ristorante and Bar and DRY Cocktail&Pizza in Milan.
His return to "his" kitchen came with the opening of Ristorante Berton: inaugurated in December 2013, the restaurant that bears his name is characterized by a cuisine where flavors are always recognizable to the palate. His “modern dishes,” as he likes to call them, highlight basic ingredients with incursions of lesser-known ingredients. Broth holds great importance within the menu, elevated to a true dish that represents the ultimate synthesis of the main ingredient in each dish. As a testament to his great dedication and professionalism, in November 2014, less than a year after opening his restaurant, Berton received a Michelin star. But it didn't end there: in August 2016, the chef began his collaboration with Il Sereno, a luxurious resort on Lake Como, where he opened his restaurant “Berton Al Lago,” which was also awarded a Michelin star.
