Pastry Chef Salvatore Martone of L'Atelier de Joël Robuchon - Biography

New York, NY

August 2012

Salvatore Martone didn’t start his career in the world of sweets; he began as a pizza maker. From there he turned to bread making, which opened his eyes to the whole world of pastry arts, his final calling. Martone began his education at the Hotelery School in Naples, Italy, and he later attended Instituto Superiore Arti Culinarie in Venice. Wanting to round out his pantry knowledge he came to the United States to attend The French Pastry School: Art de La Patisserie in Chicago, Illinois.

After graduating from his pastry schooling, Martone took the pastry chef position for the Epicure Company in Sarasota, Florida. From Florida he moved west, joining the Joël Robuchon family as pastry sous chef for Joël Robuchon at the Mansion and L’Atelier de Joël Robuchon at the MGM Grand in Las Vegas, Nevada. He then moved to Ojai, California, where he became the pastry chef at The Ojai Valley Inn and Spa. Returning to the Robuchon ranks, he moved to New York City and took the position of pastry chef at L’Atelier de Joël Robuchon at the Four Seasons Hotel. And although he no longer creates pizzas, Martone appreciates his humble beginnings and believes that there is always room for growth and improvement. In fall 2012, Martone won the 3rd Annual International Pastry Competition, presented by PreGel America.