Executive Pastry Chef Salvatore Martone

Salvatore Martone

Salvatore Martone has been the Executive Pastry Chef at Joel Robuchon Restaurant *** and L'Atelier de Joel Robuchon,*Michelin stars, at MGM Grand Las Vegas since May 2013, where he also worked as Executive Pastry Sous-chef from 2005 to 2008. Previously he was the Pastry Chef at L'Atelier de Joel Robuchon,**Michelin stars at the Four Seasons Hotel in New York City beginning  May 2010, while at For Season Hotel  he also got first prize at Starchef International Pastry Competition . He was the Executive Pastry Chef at The Ojai Valley Inn and Spa in Ojai, California, beginning in April 2008.Before is experience with the Robuchon restaurants Salvatore worked at Wynn Hotel in Las Vegas.

Continual education has been a key instrument in Salvatore's career. He began his education at the School of Culinary Arts in Naples, Italy, in 1986-1991. He later attended Instituto Arte Culinare in Venice, Italy, in 2001. Wanting to round out his pastry knowledge he attended The French Pastry School: Art de La Patisserie in Chicago, Illinois, in 2004.  He has also pursued education with periodic classes from masters in their fields.

Salvatore believes that there is always room for growth and the attitude “I already know everything “ only limits you. You should see what other people do mix things up and get out of your comfort zone.