Famiglia Cerea

In the artistic world, when someone’s first name becomes more famous and acclaimed than the family name it’s associated with, it’s a clear sign that that name’s grandeur is universally acknowledged.

Gastronomy and Wine Restaurant Management

It all began in 1936 with Vittorio Cerea. Vittorio, of humble origins, entered the world of fine dining at the age of only 17, first as an apprentice working at the famous Caffè Nazionale in Bergamo, later at the historical Balzer pastry shop, both located below the Sentierone, the most famous avenue of the city. However, his turning point came on April 6th 1966, when a 30-year-old Vittorio Cerea and his wife Bruna gave life to their culinary dream, opening Da Vittorio. Over 55 years went by since that April, yet their dream of giving people one of the greatest and most satisfying gastronomic experiences, combined with the purest concept of hospitality, has developed into an ascending climax.

Today, Bruna Cerea and her five children run the three Michelin-starred restaurant: Enrico and Roberto are both chefs, Francesco manages the restaurant’s extraordinarily rich wine cellar, external activities and catering services – a reference point in the field of prêt-à-porter cuisine and cornerstone of the Group, while Rossella coordinates all the employees working inside Brusaporto’s headquarters and is head of hospitality both for the Restaurant and the Relais&Chateaux La Dimora, as well as being the creator and promoter of their gift line, and Barbara handles their back-office and Charity activities.

The Cerea family entrepreneurial factor made is possible for Vittorio’s galaxy to expand beyond Bergamo’s borders, bringing their hospitality savoir faire all across Italy, Europe and Asia. Suffice it to mention the two-Michelin-starred restaurants Da Vittorio at St. Moritz’s Carlton Hotel and, on the Asian front, Da Vittorio Shanghai and New Wave by Da Vittorio, the first restaurant-museum inaugurated within UCCA Edge. Furthermore, one must also consider their diversified offer, ranging from Terrazza Gallia, to Il Carpaccio at Paris’ Royal Monceau, and the brand new DaV Pastry Lab, directed by pastry chef Simone Finazzi together with chocolate designer and MAM (Master of Arts and Crafts) Davide Comaschi, collaborating with the historical Bergamo-based confectionery Cavour 1880.

Also worth noting are their more informal formulas, united under the DaV umbrella: Cantalupa in Brusaporto, and Mare, at Splendido Mare in Portofino, and, in the hospitality field, La Dimora, within the Relais&Chateaux circuit, and Locanda Cavour, gravitating around a single common inspiration. The Cerea method represents Italian excellence at its best, and is the reason why they received the Masters of Arts and Crafts accolade for Hospitality.