It is the French association Les Grandes Tables du Monde to have decided the best pastry chef in the world: the Italian Giuseppe Amato is the "Meilleur Patissier 2021", a significant title for the first time assigned to a pastry chef. "I'm very excited," commented the moved Sicilian pastry chef, who immediately thanked chef Heinz Beck, "he believed in me from the very first moment and has continued to do so for seventeen years."

But also the collaborators who work alongside him, and obviously his family, "I am a father and a husband, I thank my wife and my children who support me, and who, because of my work, see me very little". The head pastry chef of La Pergola at the Rome Cavalieri, A Waldorf Astoria Hotel, already elected best pastry chef of the year in 2020 by Gambero Rosso, therefore continues to reap success.

A craftsman born a pastry chef: in fact, it was at the age of 9, in the small town of Gaggi, in the province of Messina, that Amato began to dirty his hands with flour in a local restaurant. It was the beginning of a lifelong adventure, of a love yet to be discovered, and of a professional path studded with victories.

It is a first, small step on a road that he has undertaken with joy, choosing the hotel school, beginning with the internships, the continuous tests, the search for work in hotels. He had a chance encounter with Salvatore Turrisi, and then the experience at La Posta Vecchia in Palo Laziale, with Michelino Gioia. In London he worked at the court of Alain Ducasse, where he stayed for 6 months, and then returned to La Posta Vecchia, with his then girlfriend and current wife, life partner with whom he shares the immense love for good food.

It was with her that he went for the first time to La Pergola for an interview, Heinz Beck's temple that at the time still had two stars, already at the center of the Roman restaurant scene. Thus began her internship alongside Beck, as pastry chef and sous chef in one of Italy's finest restaurants.

A very long road that he continues to travel today, 17 years after joining La Pergola. Years made of many tests, experiences of level, extraordinary dishes, endless tastings. And travels around the world, from Hong Kong to Dubai, up to the foundation of Pass121, the association of pastry chefs born in 2016 and aimed at raising awareness of the role of pastry chefs in restaurants. Not forgetting the entrance to AMPI, Accademia Maestri Pasticceri Italiani, the following year. A career as a true master, which now sees him triumph more and more on an international level.