The first of five children, Enrico - or Chicco, as he is affectionately known - was born and grew up in the kitchens of the first Da Vittorio restaurant in Bergamo, and it was under the expert guidance of his father Vittorio and mother Bruna that he discovered the passion for the art of gastronomy that still accompanies him today.

After this first, fundamental apprenticeship, Chicco studied languages at high school, an essential passport for travelling around the world to understand and grasp the secrets and techniques of other gastronomic cultures. He gained experience in the world's most prestigious restaurants: in France with Jacques Cagna in Paris and with Roger Vergé on the Côte d'Azur; in Munich with the great Heinz Winkler; in Spain- in Roses- at the legendary ‘El Bulli’; in New York with Jean- Georges Vongerichten and Sirio Maccioni. The confrontation with other great chefs has allowed him to define his own taste and aesthetics, which then flowed - also with the help of his brother Roberto - into the unique and strongly recognisable culinary personality that is today the soul of the three-starred ‘Da Vittorio’, in the Olympus of catering since 2010.

The search for the best seasonal and local raw materials and a contemporary reinterpretation of the great Italian gastronomic tradition are just some of the hallmarks of a path that has made the Cerea brothers' dishes benchmarks for gourmets and enthusiasts alike. Though his recipes have become legendary, Chicco still passionately cultivates his first love: pastry. He has had the honour of cooking for the great and the good such as Bill Clinton, the Queen of England and president Barack Obama.