Giuseppe Amato

Pastry chef at La Pergola, Heinz Beck’s 3-star Michelin restaurant at the Rome Cavalieri Hotel, classed as the “best restaurant” in the capital since the year 2000.

For Giuseppe Amato, the most important factors are careful study, precision, the pursuit of excellence and team spirit. He was born in the Sicilian town of Taormina in 1981, and began his career at a very young age. He studied at the Taormina Hotel Institute and worked in both Sicily and Italy, and in 2003 was engaged as a pastry chef at La Posta Vecchia Relais & Chateaux at Palo Laziale near Rome.

In 2005, he joined the staff of the famous chef Heinz Beck, working as head pastry chef at his La Pergola restaurant in the Hotel Rome Cavalieri. He puts considerable energy and enthusiasm into his work, but his creative flair and desire to get involved also take him around the world to gather more experience. So, for example, he has worked in Spain at Paco Torreblanca’s pastry shop in Alicante, at Jordi Herrera’s Espai Sucre in Barcelona and at El Celler de Can Roca in Girona (a 2-star Michelin restaurant).

Since 2016, he has been a member of Pass121, a collective of Italian dessert specialists, founded by eleven professional pastry chefs. The group are united by a desire to use their talent and experience to promote the character and professionalism of pastry-making in the catering trade.

He is a member of AMPI (the Italian Master Pastry Chefs Academy), a national reference point for high quality pastry making, and in 2018, he received the Espresso Guide award: “Domori L’Espresso – I Ristoranti d’Italia 2018”, presented to La Pergola as the top pastry makers of the year.