Hosting the most important Michelin-starred chefs, sommeliers, mixologists, and trend-setting culinary geniuses in Turkey, the International Gastromasa Gastronomy Conference, which will be held for the seventh time this year, continues to shape the gastronomy world and expand our horizons with its full program and distinguished participants. On November 19-20, Gastromasa with the theme of “Sustainability & Biodiversity”; Gastromasa Pastry, Gastromasa Bar and Gastromasa Hospitality are getting ready to leave their mark on world gastronomy with their new concepts!

Andrea Tortora, one of the star chefs, is meeting with the gastronomy industry and its fans in the organization that will take place at the Haliç Congress Center.

Following the important awards he received, in 2017 Andrea Tortora began his project AT Pâtissier, which he continues with great enthusiasm, with the aim of offering great artisanal leavened products which are characterized by a fresh contemporary elegance. Andrea’s inseparable travelling companion of always is “Carletto”, the sourdough he created with his grandfather Vamor when he was 17, and which he has continued to keep lovingly fresh until today. Andrea Tortora was recently awarded best Pastry in Italy from the Gambero Rosso Guide for 2017.

Having worked around the world in some of the best restaurants including Ledoyen in Paris, Waterside Inn in Bray and Ristorante Zafferano in Singapore, Andrea is now head pastry chef of Chef Norbert Niederkofler’s 2 Michelin Star Restaurant St. Hubertus at Rosa Alpina Hotel & Spa in San Cassiano, South Tyrol.

”When subtraction means opportunity: that’s how I chose to honour the greatness of the Italian tradition. My role is to respect it, merging past and present together and experimenting with the harmony and offering a gift that can make the normality of everyday become marvellous.’’ says Andrea Tortora

Tickets are available on Biletix:


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