"My new contemporary Italian cuisine"

Enrico Croatti

Here, in Calpe, the Executive Chef Enrico Croatti has created a new idea of gastronomic Italian restaurant, which produces honoring to the big classic ones of the Italian tradition.

Enrico Croatti cocinero

My life

Logo Euro ToquesEnrico Croatti, born in Romagna, is since 2008 Executive Chef of the famous Dolomieu restaurant in the DV Chalet Boutique Hotel & Spa in Madonna di Campiglio.

Before settling in the Dolomites in Brenta, the pearl of the Trentino, this young chef with less than thirty years on his resume, divided between Italy and Hollywood’s red carpet, had a long professional trajectory, beginning at the Hosteria Angelini in Los Angeles (USA) where he worked closely for over a year with the maestro Gino Angelini. He then worked with the three-Michelin star Akelare Restaurant in San Sebastian (Spain), with Les Terrasses de Lyon in the Relais & Chateaux Villa Florentine in Lyon (France), as well as the Grand Hotel Miramonti Majestic in Cortina d’Ampezzo (Italy) and he met, again in Lyon, with Paul Bocuse in L’Auberge du Pont de Collonges. In spite of his young age, Croatti has also received prestigious awards: in 2006, he was awarded for the first time the admirable author of a great creative cuisine award, then in 2013 he won the International “Rimini-Europe” Award given to the Dolomieu Restaurant as the best restaurant of the year. That same year, on the 5 November, 2013, he received his first Michelin star. Currently Enrico Croatti and his restaurant Dolomieu are the signature for Orobianco: a new Italian gastronomy project in Calpe, Alicante, (Spain).

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