Giuseppe Amato

Sicilian, born in Taormina in 1981, he studies in his hometown’s catering school graduating in 1998. He starts to collect experiences in Sicily and in the rest of Italy until he achieves his first important job: he’s the pastry-chef of Relais & Chateaux’s  La Posta Vecchia in Palo Laziale, Rome, from November 2003 to November 2004, when he moves on to La Pergola at the Rome Cavalieri hotel in Rome, Heinz Beck’s three starred restaurant, a place he still holds. What characterises him is the desire to keep on learning and put himself on the line, even through important internships, such as those in Spain at Paco Torreblanca in Alicante, at Jordi Herrera’s Espai Sucre and at the Celler de Can Roca in Girona. In his pastry-making, present and future live perfectly together.