Enrico Crippa, the visionary chef of Piazza Duomo in Alba, Italy, elevates culinary tradition into extraordinary dishes. Follow his journey from training alongside culinary masters to achieving Three MICHELIN Stars and placing Piazza Duomo among the world's best restaurants. Discover his inspiration, love for the territory, and unwavering pursuit of excellence.
Enrico Crippa
Enrico Crippa, the chef of Piazza Duomo in Alba, knows how to amaze his guests with artistic, dynamic, and surprising tastings where century-old recipes and local excellences merge into an extraordinary culinary experience.
His philosophy rejects the shallowness of a fleeting visit and reaches new heights of pleasure when a customer sits down calmly and entrusts him with carte blanche. Once upon a time, he would have delighted with traditional dishes, but today he has become the kaleidoscopic master of vegetable creations.
Born in Carate Brianza in 1971, Enrico Crippa inherited his love for cycling from his father and the passion for local markets and zero kilometer food from his grandfather. After completing his diploma in the hospitality field, he began his career as an apprentice under Gualtiero Marchesi in Milan, and then ventured abroad to collaborate with Europe's finest chefs. In 1996, he opened Marchesi's restaurant in Kobe, Japan, and spent three pivotal years that shaped his style and creativity.
In 2003, Enrico Crippa had a decisive encounter with the Ceretto family, with whom he embarked on the project of Piazza Duomo restaurant in Alba in 2005. His talent and dedication were recognized with prestigious MICHELIN Stars: the first in 2006, the second in 2009, and the third in 2012. In the same year, Crippa was appointed President of the Bocuse d'Or jury. Since 2013, his cuisine has earned Piazza Duomo a place on the list of the world's top 50 restaurants.
Enrico Crippa's cuisine stands out for its philosophy of maximizing the flavor and freshness of local ingredients combined with innovation. With meticulous attention to presentation and aesthetics, Crippa creates engaging culinary experiences that stimulate all the senses.
In addition to his remarkable career, Enrico Crippa is a passionate advocate for sustainable practices and the promotion of local products. He actively collaborates with local farmers and producers to ensure the use of high-quality ingredients and promote responsible and environmentally-friendly cuisine.
Enrico Crippa continues to inspire chefs and food enthusiasts around the world with his creativity, dedication, and constant pursuit of gastronomic excellence. His presence in the Italian and international culinary scene remains a benchmark for culinary innovation and the appreciation of local traditions.
"The vegetable element is now one of the cornerstones of my menu, and it causes the nuances of my dishes to change from day to day."
Integral to his cuisine is the Garden, located a few kilometers from Alba, in the land of Tenuta Monsordo Bernardina owned by the Ceretto family. The Piazza Duomo garden includes a greenhouse and a plot where vegetables, herbs, and flowers are grown organically and biodynamically, personally harvested by Chef Enrico Crippa every morning. In addition to common vegetables, carefully selected from ancient and unique varieties, approximately 400 types of plant species are cultivated, guided by two constants: research and respect.
Indeed, Crippa's chromatic cuisine is the result of meticulous attention to raw materials, composed of rare and precious ingredients, and the rhythms of production and harvesting influenced by daily climate variables. Hence, it can be said that the Piazza Duomo menu changes in real-time.
