Enrico and Roberto Cerea, Da Vittorio, Italy

Growing up surrounded by the finest in gastronomy, and with their parents the proud owners of Italy’s famous Da Vittorio, it isn’t surprising that Enrico and Roberto Cerea took to the art of Italian cuisine with ease. Enrico, the eldest of the brothers, spent his free time as a child exploring and mastering the secrets of recipes from all corners of the globe, whilst his younger brother, Roberto, learnt his art through workshops, refining his skills with study and practice. Their introduction to the culinary world came with the family restaurant Da Vittorio, opened by the brother’s father, Vitorrio Cerea, with the help of his wife Bruna, in 1966. The restaurant attracted attention through its introduction of the finest seafood to an area usually associated with its hearty meat dishes. Vitorrio and Bruna’s passion for exquisite food and the highest standard of service earned them their first Michelin star in 1978. With the help of numerous accolades and glowing reviews from food critics from across the globe, their second Michelin star came in 1996. During this time, the brothers were busy mastering their art under the guidance of highly acclaimed industry leaders. Enrico studied under chefs such as Heinz Walker and Sirio Maccioni, whereas Ricardo trained with Michel Troisgros and Roger Vergé, as well as attending a number of professional schools such as Richemont and Lenôtre. Once completing their training, it seemed a natural progression for them to return to the family restaurant to apply their new found skills and continue their careers in the very place that initiated their journey into the culinary world. As the business grew, the decision was made to move the restaurant to the award winning Cantalupa, a member of the prestigious Relais & Chateaux Guide. It is here that they established themselves as renowned chefs, creating an array of traditional dishes using new and exciting techniques, perfected over the years to such a standard that earned them their third Michelin star in 2010. Since then, the brothers have continuously updated and altered their menus, always wary of changes in the market and seasons in order to ensure only the freshest produce goes out on the plate. They take pride in pleasing their guests, ensuring a loyal clientèle who are eager to return to the restaurant to repeat the exquisite culinary experience that they offer. To this day, the brothers have remained as executive chefs within the kitchen of the family business, using their culinary skills to maintain the restaurant’s stellar reputation. Their hard work, creativity and enthusiasm for creating great food allows the brothers to work together at ease to offer a host of innovative dishes. From the finest seafood, fresh from the day’s catch, to mushrooms, truffles and even fruit and vegetables, Da Vittorio’s traditional Italian food has established itself as the finest of its kind through the restaurant’s great management, fresh, local sourcing and, most importantly, the honed in skills of two brothers with a passion for cuisine in their veins. By Lewis Treleaven