Michael White recently ticked off Drew Nieporent by hiring pastry chef Robert Truitt away from Corton and installing him at Ai Fiori (it’s not the only change at Corton — the restaurant also recently lost its GM), and now the Feast hears that Heather Bertinetti, the pastry chef at White’s other restaurants Marea and Osteria Morini, left last month to work at Chris Cannon’s Alto and Convivio (as Eater reported last month, former business partners White and Cannon recently split, and it seems Alto and Convivio are now in Cannon’s hands). Bertinetti tells Feast it was a mutual decision: “Now I can use yuzu, but in an Italian way. With White, it had to be Italian desserts verbatim, refine them and make them pretty.”
Pastry Chef Heather Bertinetti Leaves Marea and Morini, Breaks Free of Italian Ingredients With Chris Cannon [The Feast]
