Enrico Crippa is an acclaimed Italian chef known for his innovative and artistic approach to cuisine. He was born on February 25, 1966, in Bergamo, Italy.

Crippa gained international recognition for his work as the executive chef of Piazza Duomo, a three-Michelin-starred restaurant located in Alba, in the Piedmont region of Italy. Under his leadership, Piazza Duomo has become celebrated for its inventive dishes that showcase the flavors of the Piedmontese region while incorporating modern techniques and creative presentation.

Crippa's culinary style is characterized by its emphasis on seasonal and locally sourced ingredients, with a particular focus on vegetables. He is known for his skillful use of herbs, flowers, and other plant-based ingredients to create dishes that are both visually stunning and delicious.

In addition to his work at Piazza Duomo, Enrico Crippa is also passionate about promoting sustainability and environmental awareness in the culinary world. He is actively involved in initiatives to support local farmers and producers and reduce food waste in the restaurant industry.

Crippa's dedication to culinary excellence and his commitment to innovation have earned him a prominent place in the international gastronomic scene. He continues to inspire chefs and food enthusiasts around the world with his creative approach to Italian cuisine.

Curated by the World Culinary Awards