“Chef Andrea Berton’s distinctive,
straightforward cuisine focuses on balance. The ingredients he uses in his
dishes all have distinct and recognizable flavors. Each Il Ristorante Trussardi
Alla Scala recipe is like a documentary film in which every ingredient plays a
key role. And in this special story, there are only protagonists, not bit
players. Raw materials of the finest quality are at the heart of Andrea
Berton’s cuisine. He uses his masterful technique to enhance the flavor of the
ingredients chosen according to the season and the area. Il Ristorante
Trussardi Alla Scala dishes are always based on primary flavors. When guests
read the menu, they can already imagine the flavor of the dish prepared with
care and simplicity. But there is no lack of surprises at Il Ristorante
Trussardi Alla Scala: the personality and presentation of each dish are simply
amazing.
ANDREA BERTONE - Andrea Berton (1970) began his
career in Milan
with Gualtiero Marchesi at Via Bonvesin della Riva. Over the years, Chef Berton
has worked for some of the world’s most important restaurants: first in London (Mossiman’s) and then in Florence (Enoteca Pinchiorri) and Monte Carlo
(Louis XV with Alain Ducasse). Between 1997 and 2001, Andrea was the chef at
the Taverna in Colloredo di Monte Albano
which, under his supervision, earned one Michelin star. After this significant
experience, he returned to Marchesi’s as Executive Chef for the group. Chef
Berton began working on a project with Trussardi Group in 2005 that led to the
opening, in June 2006, of Il Ristorante Trussardi Aalla Scala, for which Andrea
is Executive Chef and Director. L’Espresso Magazine’s Guide to Italian
Restaurants named it the Best New Restaurant of 2007. The restaurant earned its first star in the
2008 edition of the Michelin Guide for Italy; its second Michelin star
arrived in 2009. The restaurant was also awarded “three forks” by the Gambero
Rosso guide in 2010 and "three chef
hat" by the Espresso 2011/12 guide”
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