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

New York, NY

October 2018

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. 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 pastry knowledge he came to the United States to attend The French Pastry School in Chicago.

After graduating, 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. 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.

In fall 2012, Martone won the 3rd Annual StarChefs International Pastry Competition. He received a James Beard nomination for “Best Pastry Chef” in 2015 and was named one of the “Top 10 Pastry Chefs in America” by Dessert Professional the same year. In 2017, Martone took over as corporate pastry chef for all of the late Joël Robuchon’s U.S. operations.