Vincenzo Donatiello's career is full and studded with awards. He learned by working in the establishments of the greats of Italian dining and was part of the brigade at “Piazza Duomo”, a Three MICHELIN-Starred restaurant in Alba, for nine years. He then flew to Qatar to manage the dining room and wine cellar of Crippa's new establishment, “Alba by Crippa”.
Born in 1985, Donatiello is undoubtedly a prominent figure in the international food and wine sector. Vincenzo first attended the hotel institute in Vieste and then in Romagna. Initially, he believed his calling was in cooking. However, during his studies, he realized that his love for details, interaction with clients, and the world of sommelier shifted the focus of his ambitions to the dining room.
After earning his diploma, Donatiello felt the need to broaden his horizons. This led to key work experiences crucial for his career and personal growth. His first great mentor was Gianfranco Bolognesi, who introduced him to the world of gourmet dining. During his time at “La Frasca”, he met Roberto Gardini and Gabriele Casadio, who were also great examples of professionalism and humanity. Additionally, influential figures in his training included Andrea Grignaffini, Armando Castagno, Gian Carlo Mondini, among others.
Donatiello is not just a Maître. He is also an author, consultant, and his talent has earned him awards and recognitions including Best Junior Sommelier of Italy in 2004, Best Sommelier of Romagna in 2010, Best Dining Room Director for the Touring Guide 2016, and Maître of the Year for the Italian Restaurant Guide 2018 by L'Espresso.
2013 marked a turning point. In February of that year, Donatiello joined the dining room team of “Piazza Duomo”, a Three MICHELIN-Starred dining institution. Two years later, in 2015, he became the dining room director. He remained there until February 2022. Currently, in addition to his personal projects, he has started a new adventure with chef Crippa at the restaurant, a new opening, “Alba by Crippa” in Qatar.
Cover Photo by @marinaspironetti
