Riccardo De Prà

Dolada has been in the De Prà family since 1921, starting as a mountain osteria and evolving into a Michelin-starred destination. Riccardo's Japan experience introduced techniques that he applies to Dolomite ingredients — mushrooms, mountain herbs, venison and freshwater fish from the Alpago lakes.

Riccardo De Prà leads Dolada, a Dolomite mountain restaurant in Pieve d'Alpago held by his family since 1921, representing four generations of mountain cooking. He blends local Alpine ingredients with modern technique and Japanese refinement, having trained in Tokyo. The restaurant holds 1 Michelin star and 1 Green Star.

Alpago, Veneto, Italy — four-generation mountain restaurant family; trained in Japan and Italian fine dining

Career

• Stage / Research at Various Japanese restaurants, Tokyo, Japan (1990s)
• Chef at Dolada (family), Pieve d'Alpago, Belluno (1990s–present)

Mentored by Enzo De Prà (father).