With a legacy rooted in passion and innovation, Enrico Cerea, executive chef at Da Vittori, has accomplished great things in his professional life. We take a closer look at his culinary journey, which reflects a dedication to excellence, authenticity and unforgettable experiences.
What can you tell us about your journey as a chef?
I can truly say that I grew up among pots and pans, as my passion for cooking started early. Watching my mom, Bruna and my dad, Vittorio, in action at our restaurant in Bergamo profoundly shaped my childhood experiences. Notably, my father was a true pioneer, introducing fish to a city traditionally focused on meat dishes. Naturally, I gravitated toward the kitchen and began helping out from a remarkably young age with great enthusiasm. Before joining my father at Da Vittorio, I honed my culinary skills through valuable internships abroad. Specifically, I trained in Paris, Munich, Spain and the US, gaining crucial insights into diverse cooking techniques. Moreover, I had the incredible privilege of working alongside Heinz Winkler during my time in Rome.
What sets your culinary style apart from other chefs?
Our philosophy, not only for cuisine but also for hospitality, focuses on making guests feel like part of our family. Consequently, we aim to deliver lunch and dinner experiences designed to create lasting, joyful memories for everyone at the table. We achieve this by offering refined yet mouthwatering dishes, showcasing the finest Italian culinary traditions with careful attention. Additionally, our service is thoughtfully designed to be elegant yet approachable, enhancing the overall dining experience seamlessly. As a result, we create a relaxed yet pampered atmosphere that encourages guests to linger for meaningful, leisurely conversations after dining. Ultimately, this heartfelt connection, reflected in our guests’ enjoyment, represents the greatest source of satisfaction for our team.
Da Vittorio has been awarded three Michelin stars under your leadership. What does this recognition mean to you professionally?
The third star was bittersweet, as it was achieved after our father’s passing. Reaching such a goal is both beautiful and deeply gratifying, but it also brings a profound sense of commitment and responsibility to those who choose Da Vittorio for their dining experience. Since 2009, it has inspired us to give our very best every day, honoring the values of our cuisine: sourcing the finest local and seasonal ingredients, treating them with respect to enhance their natural flavors and creating dishes that are authentic, genuine, and anything but ordinary.
How do you evaluate the culinary scene in Doha?
Like the rest of the Middle East, Doha is a vibrant melting pot where diverse cultures and culinary styles intertwine seamlessly. Moreover, the city’s dynamic gastronomic scene continues to evolve, embracing global influences while catering to an ever-growing international clientele with sophistication. Additionally, its wide array of restaurants showcases innovative and avant-garde concepts that push the boundaries of culinary creativity thoughtfully. Consequently, this vibrant culinary landscape is one I follow with great interest, appreciating its unique blend of tradition and modernity.
How do your events reflect your approach to creating exceptional experiences?
The events we organize, such as those on November 30 and December 1 at The Ned Doha, highlight our dedication to creating exceptional experiences. These occasions showcase our culinary expertise, blending tradition with innovation to celebrate fine cuisine thoughtfully. By crafting memorable dining experiences, we connect with diverse audiences worldwide, reflecting our passion for sharing unique flavors and hospitality. Each event, whether in the Middle East or beyond, is designed to leave a lasting impression on every guest.
