Heather Bertinetti is the talented young pastry chef of Manhattan’s acclaimed Italian restaurants Alto and Convivio. Bertinetti’s pastry career began in high school when she worked as a pastry apprentice at La Petite Patisserie, a French pastry shop in Dumont, New Jersey. It was the owner of the shop who guided Bertinetti toward the Culinary Institute of America and encouraged her to pursue an education and career in the world of sweets.  After graduating the CIA, Bertinetti began her career working with Michelle Antonishek, one of Claudia Fleming’s disciples at Gramercy Tavern.  After two years at the Manhattan standard, she moved uptown to join the team at Per Se, where she refined her skill set by working with Sébastien Rouxel to learn the language of intricate, complex desserts. 

After two years, Bertinetti joined the team at Alto worked alongside Debra Snyder before being promoted to Pastry Chef.  As Pastry Chef of Alto and Convivio, she works closely with Chef Michael White to make sure her desserts reflect the soul of each restaurant.  Bertinetti’s desserts have been lauded by New York, Time Out New York, The New York Observer and The New York Daily News and she has been featured on WOR Food Talk with Mike Colameco.