Enrico Cerea

Chef Enrico Cerea's culinary philosophy is deeply rooted in the Cerea family's enduring mission to bring happiness to their guests. Since Da Vittorio's inception in 1966, the aim has been to create a joyful, fun, and above all, mouth-watering cuisine capable of triggering happy memories. This ethos transforms diners into extended family members, fostering an atmosphere of warmth and hospitality. He holds immense respect for "dishes of memory," viewing them as vital vehicles for transmitting culture and history through the culinary art. The foundation of Da Vittorio's artistry lies in an unwavering commitment to the finest local and seasonal ingredients. Chef Cerea and his brother Roberto prioritize sourcing from qualified and certified producers, believing they hold the secrets to extracting the best from each product and enhancing its unique characteristics. Their progressive vision extends to sustainability, exemplified by their collaboration with Planet Farms and the integration of a custom-made vertical farm on their estate. This allows them to cultivate "zero-metre" baby leaves and vegetables, ensuring 95% water savings, zero herbicides, zero pesticides, and zero soil impact. Da Vittorio thereby champions a new food culture built on an integrated, zero-waste, and responsible supply chain, actively conveying the critical message of feeding the world without depleting its resources. Enrico Cerea navigates the delicate balance between reverence for tradition and an embrace of innovation. His approach involves reinterpreting classic Italian dishes with a contemporary "twist," ensuring each creation is not only delicious but also visually stunning. He finds a particular, "almost secret passion" in desserts, treating them as subjects of "exciting elaborations and limitless experimentation," serving as a benchmark for both new trends and reinterpretations of grand classics. This dynamic interplay of heritage and forward-thinking creativity drives their continuous pursuit of the "right alchemy of flavours" that consistently satisfies and delights their guests. Chef Enrico Cerea's signature approach is a masterful blend of Mediterranean tradition and contemporary innovation, characterized by an obsessive focus on ingredient purity and aesthetic presentation. His technical style emphasizes enhancing the inherent qualities of "the best raw materials," allowing their true flavors to shine through. He is renowned for taking classic Italian dishes and infusing them with a modern perspective, ensuring they are both "delicious and beautiful" and visually striking. His early pioneering spirit saw Da Vittorio taking the risk of serving fish in Bergamo, a meat-centric region, establishing a strong seafood tradition. Among his most legendary signature dishes is the "Casoncelli alla Bergamasca," a revered pasta dish he passionately describes as an "ambassador of Bergamo cuisine," recalling its profound personal and historical significance. Another hallmark is the "Paccheri alla Vittorio," a dish so central to their identity it carries the restaurant's name. His menu showcases the direct integration of sustainable sourcing with creations like "amberjack tacos with citrus fruits and herbs," utilizing produce from their on-site vertical farm. Beyond savory, his "intimate commitment" to desserts involves "limitless experimentation," pushing boundaries while reinterpreting classics like the "Apple puff pastry with cardamom ice cream."

Career

• Early Training at Da Vittorio, Brusaporto
• Chef at Jacques Cagna, Paris
• Chef at Roger Vergé, Côte d'Azur
• Chef at Emile Junge, France
• Chef at George Blanch, France
• Chef at Heinz Winkler, Monaco
• Chef at El Bulli, Roses
• Chef at Jean-Georges Vongerichten, New York
• Chef at Sirio Maccioni, New York
• Executive Chef at Da Vittorio, Brusaporto

Mentored by Vittorio Cerea, Jacques Cagna, Roger Vergé, Emile Junge, George Blanch, Heinz Winkler, Jean-Georges Vongerichten, Sirio Maccioni.