Chefs and Lecturers

Chef Roberto Cerea

Da Vittorio, Relais & Châteaux Da Vittorio***

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My rice

Da Vittorio restaurant was launched in 1966 by Bruna and Vittorio, a young couple in love with haute cuisine, and above all with seafood, which at that time had just started making an appearance. Their story soon became an inevitable stopping point for good food enthusiasts, and in 1978 the restaurant received its first Michelin star. Its stellar glow was doubled in 1996, and the couple’s love for gastronomy was duly transferred to their children. Rossella is responsible for hospitality in the restaurant, while Enrico and Roberto are chefs and run the restaurant. Francesco is responsible for the winery and Barbara has taken over the Cavour 1880 pastry shop in Bergamo Alto.

Roberto Cerea, nicknamed Bobo, had shown an interest in taking part in the family business since his childhood. He is passionately devoted to preparing main dishes with delicious tasting varieties. In collaboration with his brother Enrico (Chicco) he published the book Damare in 2008, a collection of 40 recipes for the preparation of fresh seafood, paying homage to the product that made his family restaurant famous. Shortly afterwards, the Da Vittorio restaurant won its third Michelin star.

A Relais & Châteaux member since 2002.