Chef
Enrico Cerea
Executive Chef, Da Vittorio
- Discipline
- Chef
- Based in
- Sedona, Arizona, United States
Known for
- Executive Chef of three-Michelin-starred Da Vittorio in Bergamo, Italy
- Contemporary reinterpretation of Italian gastronomic tradition with focus on seasonal local ingredients
- International training under legendary chefs including Heinz Winkler, Ferran Adrià, and Jean-Georges Vongerichten
- Expansion of Da Vittorio brand to St. Moritz (two Michelin stars) and Shanghai (two Michelin stars)
i. Biography
Family restaurant craft is tested in repetition: procurement, mise en place, service standards, and succession all have to hold under the same roof. At Da Vittorio in Brusaporto, Italy, Enrico Cerea works as co-owner with his brothers and sisters inside a line that runs from the first family kitchens in Bergamo through experience at El Bulli in Roses, Spain, and to Three Michelin stars in 2010. The continuity is practical rather than sentimental: technique, family responsibility, and guest expectation meet at every service.
The Making
Formal training at Richemont gave Enrico Cerea a technical base before experience at El Bulli widened the frame of the work. His current posts — chef and co-owner with his brothers and sisters of Da Vittorio, and Executive Chef of Da Vittorio Group — keep that training tied to production, leadership, and house standards.
Where They Are Now
Stewardship of a family house depends on shared authority as much as authorship. At Da Vittorio in Brusaporto, Italy, Cerea is co-owner with his brothers and sisters, placing the daily work inside a collective family structure. The cooking is built on the finest local seasonal ingredients and a contemporary reinterpretation of Italy’s gastronomic tradition. The point is not departure from the canon, but controlled adjustment of it through product choice, technique, and service context. Dessert carries memory through pairing rather than nostalgia. Peach and After Eight chocolate is a seasonal chocolate-based pairing of peach with chocolate and mint; speaking about the inspiration, Cerea said, "For me, it’s about the memories from my childhood when I was waiting to break the big chocolate Easter eggs to get the surprise hidden inside."
Signature
Signature dishes include Salt cod dish with honey gelatine.
Distinctions
Enrico Cerea has received Michelin Guide — Three Michelin stars for Da Vittorio (2010). Recognition for the house includes Three Michelin stars for Da Vittorio (2010).
Profile updated July 2026
FAQ
Asked of Enrico
What role does Enrico Cerea hold?
Enrico Cerea is co-owner with his brothers and sisters.
Where did Enrico Cerea train or study?
Enrico Cerea trained at Richemont.
What recognition has Enrico Cerea received?
Three Michelin stars for Da Vittorio (2010).
