Andrea Berton was born in Friuli in 1970. His cooking adventure starts in Milan as member of Gualtiero Marchesi brigade in Via Bonvesin della Riva.
His training continues in the best restaurants of the world: first from Mossiman's in London, then at the Enoteca Pinchiorri is Florence, and finally at the Louis XV in Monaco under the guidance of Alain Ducasse.
From 1997 to 2001 applies himself as Chef of the Taverna di Colloredo in Monte Albano, gaining his first Michelin star. After this important achievement he gets back to Marchesi group as Executive Chef.
In 2005 he begins a collaboration with the Restaurant of Piazza della Scala in Milan where obtains several awards such as the two Michelin stars in 2009, the three forks from Gambero Rosso in 2010 and the three hats of L'Espresso guide during 2011.
In 2012 decides to dedicate himself to the consulting in the positioning, design and development of quality restaurants projects. In September 2012, together with a group of partners, opens Pisacco Restaurant and Bar, and, in July 2013, DRY Cocktail&Pizza.
The return to "his" kitchen takes place with the opening of the Restaurant Berton where the Chef presents "modern dishes" enhancing the basic ingredients and featuring some ingredients that are not well known.