Also training with the likes of Ferran Adria at El Bulli in Spain, Enrico Crippa began in the restaurant business at age 16. After working with Gualtiero Marchesi in Milan, he eventually moved to Japan to work at his mentor’s restaurants located in Kobe and Osaka.

Upon returning to his homeland, Crippa opened the doors to his very own restaurant: Piazza Duomo. He received his first Michelin star less than a year later. It was followed by a second star in 2007 and then a third five years later.

To help others pursue culinary careers and explore gastronomy, Crippa is president of the Italian Academy des Bocuse d’Or.