Chef Enrico Crippa is an Italian who comes from Alba, Italy. The culinary world has always fascinated him, and his love for cooking developed in him at an early age. He is the chef of the Piazza Duomo restaurant in Alba. A region famous for the richest and most interesting ingredients in the country.
He took his first steps in the restaurant industry at the age of 16 in the historic Milan restaurant of the pioneer of cuisine Gualtiero Marchesi. In the ensuing years of study and travel, he developed a deep appreciation for simple, elegant philosophy.
Returning to Italy, he opened his first Piazza Duomo restaurant in 2005 in collaboration with the Ceretto family, pioneers of the revival of winemaking in Piedmont. In the kitchen, Crippa shows his rigorous perfectionism in a kitchen based on practicality, imbued with culture and intuition and made with technical competence. Within a year, Piazza Duomo received its first Michelin star, then a second, and in 2012 a third. The restaurant also strives to create imaginative, modern Italian cuisine from the freshest produce.
This chef, who hates the rush and incompleteness of a fleeting visit, is delighted when a client who comes in for lunch calmly gives him carte blanche. In the past, it would whet the customer’s appetite with a traditional dish. Now, however, Crippa is a multicolored master of vegetables. In his work, he focuses on harmony based on the best ingredients and served in the most sophisticated and precise way, which has become his hallmark. Crippa has been president of the Italian Bocuse d’Or Academy since 2017.