Enrico Crippa, one of today’s most renowned Italian chefs, will cook in Lisbon for an exclusive 4 hands dinner with chef José Avillez. The dinner is set for June 12, at Belcanto.
At Piazza Duomo, the restaurant he heads in Alba, in Piedmont, halfway between Turin and Genoa, Enrico Crippa has been developing a meticulous and imaginative cuisine, celebrated with 3 Michelin stars and the 16th place in the last edition of “The World’s 50 Best Restaurants List”.
In this 4 hands dinner, the personal and contemporary cuisine of Enrico Crippa, created with meticulously selected local products from the Piedmont region, will meet the Portuguese terroir and the contemporary Portuguese cuisine that José Avillez and Belcanto’s team have been developing in the last decade.
“Having chef Enrico Crippa in Lisbon is a unique opportunity to get to know the work of one of the chefs I admire most”, said José Avillez, further adding “The exchange of ideas and experiences that we take from these visits always helps us to go further in our own work.”
Enrico Crippa was born in Carate Brianza, Lombardy, Italy, in 1971. He studied cuisine at the Institute Alberghiero, in Monte Olimpino, in the province of Como. He has worked with some of the best chefs in the world, such as Christian Willer in Palme d’Or, Cannes, Gislaine Arabian in Pavillon Ledoyen, Paris, Antoine Westermann in Buerehiesel, Strasbourg, Michel Bras in Laguiole and Ferran Adrià in El Bulli, Roses. In 1990, in Sologne, he was awarded the first prize of The Artistic Cuisine Competition. In 1992, he received this accolade again. In 1996 he moved to Japan and became the head chef of Kobe by Gualtiero Marchesi, and later of the restaurant Osaka at Rhiga Royal Hotel. Here he discovered the authentic Japanese cuisine which deeply fascinates him, especially in its philosophical regard. Later he returned to Italy where he continued working as a chef while looking for a good location for his restaurant. In 2003, together with the Ceretto family, he began developing the project for the restaurant Piazza Duomo that now holds 3 Michelin stars and is on the 16th place at “The world’s 50 best restaursnts” list.
Crippa is a meticulous chef, an extremely attentive perfectionist who has found the perfect way to express his imagination through purity. His cuisine is clear and balanced, rooted in his sensitivity, culture, intuition, technical skills and rare analytical ability. When asked about his goal, Enrico Crippa simply answers: “To bring happiness to my guests and therefore to me.”