“I was born in Rimini (Italy)”.

“My first tagliatella with my mum Franca… I was 13”.

I developed my professional training in the best traditional osterias and gastronomic restaurants in Italy.

After graduating as a Restoration Service Technician from S.P. Malatesta in Rimini, I came to the USA to collaborate as head chef with Gino Angelini, then I moved to France to work with Paul Bocuse in L´Auberge du Pont de Collonges*** and in Les Terrases de Lyon Restaurant*, and finally, thanks to Pedro Subijana I went to Spain in Akelarre***. My latest collaboration was with the Japanese Maestro Kudo Shigeru in Shibucho Sushi Restaurant (Los Angeles, California, USA).

My first personal project: I became a founder and the Executive Chef of the restaurant Dolomieu (Madonna di Campiglio, Italy). That same year, I was included as a member of Euro-Toques Italia and Euro-Toques International, as well as Les Toques Blanches d’Honneur (Trento, Italy) and Le Soste.

I got my first Michelin Star in Dolomieu restaurant and access to the high gastronomy elite club.

Enrico Croatti tiene una estrella Michelín

My most recent bet: I became a founder of Orobianco Ristorante in Calpe (Alicante, Spain), which in 2015 opened its doors to public with an enthusiastic and innovative team, formed by Óscar Marcos, Sous-Chef; Paride Mencarani, Maître Sommelier and Heguer Castellanos, Sommelier.

I got Chef dell’Anno prize, a great international prize for restauration with Orobianco Ristorante.


I got my second Michelin Star, the first one for Orobianco Ristorante.

Enrico Croatti tiene una estrella Michelín

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