Berton was born in Friuli in 1970 and began his adventure in the world of cuisine in Gualtiero Marchesi’s kitchen brigade in Milan, in Via Bonvesin de la Riva.
He continued to grow as a chef in some of the world’s best restaurants: from Mossiman’s in London to Florence’s Enoteca Pinchiorri, before arriving at the Louis XV in Montecarlo working for another great master, Alain Ducasse. From 1997 in 2001 he ran Taverna di Colloredo in Monte Albano, where he earned his first Michelin star, then resumed working for Marchesi as Executive Chef in Gualtiero Marchesi’s restaurant group.
In 2005 he moved to Ristorante Trussardi alla Scala where he earned an initial Michelin star in 2008 and a second one in 2009, Three Forks from the Gambero Rosso Guide in 2010 and three Chef’s Hats from the L’EspressoGuide in 2011.
In 2012, with several partners, he opened Pisacco Ristorante e Bar, and in July 2013, DRY Milano Cocktail&Pizza.
In 2013 he then opened his own restaurant, BERTON, where his cuisine was awarded a Michelin star in 2014.
In March 2015 Berton was nominated an EXPO Ambassador.
In 2016 he earned another prestigious recognition: Three Forks from the Gambero Rosso Guide.
His highly creative cuisine and some truly memorable menus (“the broth menu”, to name just one) make Berton one of the stars in the Italian gastronomic firmament.
In 2019 the Chef’s cuisine was enjoyed by Italy’s Alpine jet set thanks to his collaboration with the Courmayeur SuperG ski race.
In 2021 he opened the futuristic underwater restaurant H20, on the atoll of Raa in the Maldive Islands.
Starting in summer 2022 he has been in charge of the menus for Porto Cervo’s Terrazza del Meraviglioso in Promenade du Port, 5 Club’s summer project.
