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Enrico Crippa was born in Carate Brianza, Italy in 1971.
His first experience in the restaurant business came at the age of 16 as a commis in the historic Milanese establishment Gualtiero Marchesi.
It was here that he began a career which led to collaborative efforts with some of the most famous chefs in Europe. Among those under whom he studied: Christian Willer of the Palme d’Or in Cannes, Gislaine Arabian of Ledoyen in Paris, Antoine Westermann of Buerehiesel in Strasbourg, Michel Bras of Laguiole, and Ferran Adria of El Bulli in Roses.
In 1990, Enrico received first place in the Concorso Artistico di Cucina competition, repeating his success once more in 1992. At 25, he left for Japan where for three years in the capacity of executive chef his time was divided between Gualtiero Marchesi’s restaurant in Kobe, and the Rhiga Royal Hotel in Osaka. Here he learned classic Japanese cooking and developed a profound appreciation for the simple, elegant philosophy that guides Japanese cuisine.
At the end of his experience, Enrico returned to Italy where he continued developing his skills as a world class chef while biding his time until he could establish his own restaurant.
In 2003 his dream was realized, when in conjunction with the Ceretto family, work began on Ristorante Piazza Duomo. |
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