Andrea Tortora, son of fourth generation pastry chefs with an international curriculum – from Paris to London, from Singapore to Venice – was for years the guiding light of pastry making of the St. Hubertus restaurant where he was awarded the third Michelin star as pastry chef.
When he was only thirty, he obtained recognition as Master Pastry Chef becoming a member of Ampi (Academy of Italian Master Pastry Chefs).
He was nominated by the food guides “Il Gambero Rosso” and “Identità Golose” Pastry Chef of the Year 2017, while the food guide “Espresso” awarded him the title Pastry Chef of the Year 2018.
During his career he has collaborated with great Chefs such as Giovanni Ciresa, Antonio Guida, Christian Le Squer, Michel Roux, Gualtiero Marchesi, Fabio Cucchelli and Norbert Niederkofler. The years spent side by side with the latter were crucial for Andrea, although the memory of his first Maestro, Maurilio Giacomelli remains fundamental and indelible.
Following the important awards he received, in 2017 Andrea Tortora began his project AT Pâtissier, which he continues with great enthusiasm, with the aim of offering great artisanal leavened products which are characterized by a fresh contemporary elegance. Andrea’s inseparable travelling companion of always is “Carletto”, the sourdough he created with his grandfather Vamor when he was 17, and which he has continued to keep lovingly fresh until today.