Giuseppe Amato

The passion for pastry is born as a child, by reading magazines dedicated to professionals in the sector and observing the production of ice cream in the restaurant where he makes small experiences. He attends the hotel school in Taormina, specializing in pastry and ice cream. Then comes a 6-season experience at the Grand Hotel of the Pescasseroli Park.In 2003 he encounters with the world of Michelin starred restaurants at the Relais La Posta Vecchia. The following year he begins an internship at the three-star restaurant La Pergola, under the guidance of Heinz Beck, one of the best known and most appreciated chefs on the world food scene. Perseverance and great commitment are his trademark and to this day he works as a chef patissier at the La Pergola restaurant and as a teacher in amateur and professional courses, as well as being a member of AMPI.