Executive Pastry Chef
Renowned for his exquisite and visually striking pastry creations, Salvatore Martone is the Corporate Executive Pastry Chef for all of Chef Joël Robuchon’s restaurants in the US, and the Executive Pastry Chef of L’ATELIER de Joël Robuchon in New York.
A long-time veteran of Chef Joël Robuchon’s highly acclaimed restaurants, Martone was most recently the Executive Pastry Chef at the three Michelin starred Joël Robuchon Restaurant and the Michelin starred L’ATELIER de Joel Robuchon at the MGM Grand Hotel & Casino in Las Vegas, a position for which he was initially recruited when it first opened in 2005, moving up the ranks from Executive Pastry Sous-chef to Executive Pastry Chef in 2010. Prior to working in Las Vegas, Martone served as Pastry Chef at the two Michelin starred L’ATELIER de Joel Robuchon at the Four Seasons Hotel in New York City.
Taking inspiration from Chef Joël Robuchon’s continual quest for excellence and dedication to using the highest quality ingredients in his savory dishes, Martone seeks to do the same with pastry, creating beautiful, whimsical and delectable creations. From an “Hermès Chocolate Cake bag” to blown sugar sculptures, Martone’s philosophy has always been never to compromise on taste to make beautiful desserts, always seeking to combine both aesthetics and flavor.
A native of Naples, Italy, Martone began his education at the Hotelery School in Naples, Italy, and 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.
Chef Martone has garnered numerous accolades over the course of his career. He received a James Beard Award nomination for Best Pastry Chef in 2015, was named one of the Top 10 Pastry Chefs in America by Dessert Professional in 2015, and won the 3rd Annual StarChefs.com International Pastry Competition in 2012. To see more of his stunning creations, follow @chefsmartone on Instagram.