Enrico Crippa, born in 1971 in Carate Brianza, Italy, is a celebrated chef renowned for his ingredient-driven, inventive cuisine. He began his culinary career at 16 as a commis in Milan and later trained under some of Europe’s most respected chefs, including Christian Willer, Gislaine Arabian, Antoine Westermann, Michel Bras, and Ferran Adrià.

In 1996, Crippa spent three formative years in Japan, working in restaurants in Kobe and Osaka, an experience that profoundly shaped his refined, precise approach to cooking. In 2005, he partnered with the Ceretto family to open Piazza Duomo in Alba, Piedmont, where he developed a philosophy centred on purity, balance, and the seasonal bounty of the restaurant’s own biodynamic vegetable garden.

Throughout his career, Crippa has received numerous prestigious awards, including recognition from the Académie Internationale de la Gastronomie with the Grand Prix de l’Art de la Cuisine in 2017, reflecting his international acclaim. His cuisine is celebrated for its harmony, technical precision, and the seamless blending of tradition and innovation, earning him a reputation as one of Italy’s leading culinary figures.