About

Today Saverio Busato is one of the emerging chef within the contemporary pastry environment. His dream and his career starts with the diploma from Istituto Alberghiero in Jesolo (Hospitality school). After a while, thanks to his talent and tenacity, Saverio hits the 4th place at the National Pastry Competition at SIAB in Verona, winning the prize for the best cake.In the following years he builds up his experience working in the hotel and restaurants business, guided by several members of the Italian Pastry Academy. After a cooperation with Pasticceria Marchini in Venice, he moves to Padova and to Termoli together with Emanuele Saracino, one of the most visionary chef of the Italian and International panorama and Director of the school Etoile in Chioggia. Next step is in Treviso as head pastry chef achieving a well deserved Michelin Star. Thanks to his achievement he decides to go back to Bauer Hotel in Venice. Time has come for a new adventure and thanks to his experience and passion, he move to Singapore working as head pastry chef for the Lido Restaurant Golf Club Sentosa and, after that, running and industrial kitchen as Executive Pastry Chef.Attracted by new experiences and willing to expand his knowledge he works as Technical Advisor for APAC region for companies like Martin Braun (Germany) and UNIGRA ( Italy). His CV is completed with an experience as pastry teacher in a renowned Private Institution in Singapore and several consultancies for start ups provided in Italy, Singapore and other countries of the region. In 2007 he has been Pastry Chef of the month for Singapore Tatler.