Andrea Berton is one of Milan’s leading chefs, holder of a Michelin star at his eponymous Ristorante Berton in the Porta Nuova district. A protege of Gualtiero Marchesi, he is celebrated for a modern, essential cuisine and above all for elevating broth to the status of a main course – a signature that has become a genuine classic of contemporary Italian cooking.
With a career spanning several Michelin-starred kitchens, Berton combines rigorous technique with a minimalist philosophy focused on the essence of each ingredient.
TL;DR
- Italian chef, holder of a Michelin star at Ristorante Berton in Milan
- A protege of Gualtiero Marchesi
- Opened Ristorante Berton in 2013; star within a year
- Earlier won two stars at Trussardi alla Scala
- Famous for elevating broth to a main course
Andrea Berton key facts
| Nationality | Italian |
| Restaurant | Ristorante Berton, Milan (1 Michelin star) |
| Opened | 2013 (star 2014) |
| Trained under | Gualtiero Marchesi |
| Known for | Modern cuisine; signature broths |
A star pupil
Andrea Berton learned his craft in some of Italy’s finest kitchens, including under the great Gualtiero Marchesi, whose influence shaped his precise, essential approach. In 1997 he became head chef at the Taverna di Colloredo di Monte Albano, where he earned his first Michelin star, before returning to work with Marchesi as executive chef of the group. From 2005 he led Trussardi alla Scala in Milan, winning a star in 2008 and a second in 2009.
Ristorante Berton
In 2013 Berton opened his own restaurant, Ristorante Berton, in the heart of Milan’s contemporary Porta Nuova district. Less than a year later, in November 2014, it received a Michelin star, which it continues to hold. The elegant, modern dining room reflects his pared-back aesthetic.
The poetics of broth
A signature element of Berton’s cooking is broth, which he elevates to a main course to express the essence of each dish. His ‘Non Solo Brodo’ (Not Only Broth) menu has become a real classic, dedicated to different broths served with the dishes – for example, squid with cherries and aubergines enhanced by an intense squid broth poured at the table. It is a distinctive, deeply Italian idea executed with great refinement.
Signature style
Berton’s style is modern, essential and recognisable, with a strong focus on core ingredients and their true flavour. He strips dishes back to what matters, using technique in the service of clarity, and his work with broths has given him a genuinely original signature. It is minimalist Italian fine dining at its most thoughtful.
Andrea Berton in context
Berton is one of Milan’s leading chefs featured on Pickup Table 4, a protege of Gualtiero Marchesi and part of the same Milanese scene as pastry chef Ernst Knam.
Follow Andrea Berton
Ristorante Berton – official site
Andrea Berton FAQ
Who is Andrea Berton?
An Italian chef with a Michelin star at Ristorante Berton in Milan.
Who did he train under?
The legendary Gualtiero Marchesi, among others.
What is he known for?
Elevating broth to a main course, his signature ‘Non Solo Brodo’ menu.
How many Michelin stars does he have?
One at Ristorante Berton; earlier two at Trussardi alla Scala.
Where is the restaurant?
In the Porta Nuova district of Milan.
