Enrico crippa Created in 1990 by the Académie Internationale de la Gastronomie, the Grand Prix de l’Art de la Cuisine rewards great contemporary cooking artists whose culinary mastery and creativity are worldwide recognized. The award is given annually to the best cook in the world and it is regarded as gastronomy’s equivalent of the Nobel prize.
In the 27 years since its creation the prize has been awarded 7 times to Italian chefs: Giorgio Pinchiorri and Annie Feolde in 1993, Louisa Valazza and Nadia Santini in 1998, Alfonso Iaccarino in 2000, Massimo Bottura in 2010 and this year it is yet another Italian chef of the golden generation to win the prestigious international contest, Enrico Crippa.

Enrico Crippa is the chef of Piazza Duomo restaurant in Alba (Cuneo). Originally from Carate Brianza, Crippa started his career as a student of Gualtiero Marchesi and after a series of international experiences in Spain – where he worked with Ferran Adrià in El Bulli – and Japan, in 2003 he landed in Alba, in the Langhe, where in 2012 he was awarded a third Michelin star. In the following years he consolidated his success adding to the highest award granted by the French guide of gastronomy, international glory and a steady rise in top positions of the 50 Best Restaurant international ranking, which is currently led by another Italian, king Bottura.

“When you do this work it is always a great satisfaction to receive an award, but when this award has the name and the language of the transalpine grandeur, it has a different taste” Crippa told ANSA.

Franco Del Panta

Banner Content
Tags: , ,

Related Article

Vai alla barra degli strumenti