Chef Salvatore Martone serves as Executive Pastry Chef, overseeing the bakery and dessert programs for all of the restaurants within The Bastion Collection across New York, Houston and Miami.

Prior to joining The Bastion Collection, Martone was the Executive Pastry Chef at three Michelin Star Joël Robuchon Restaurant and the Michelin-starred L’Atelier de Joël Robuchon at the MGM Grand Hotel & Casino in Las Vegas. 

Renowned for his highly creative, whimsical and artistic desserts, Martone’s technical mastery allows him to combine aesthetics and flavor – resulting in desserts that are both visually stunning and delicious. Chef Salvatore’s dessert menus reflect his childhood in Naples, drawing inspiration from the rich culinary traditions and vibrant Italian culture. At the core, his desserts inspire delight and are whimsical in nature.

Chef Martone has garnered numerous accolades over the course of his career including a James Beard Award nomination for Best Pastry Chef in 2015.