Enrico Croatti

Enrico Croatti's passion for cooking originated at an early age, dating back to the age of twelve when he made his first tagliatelle together with his mother Franca. A lot has been done since then, from the overseas experience at Angelini Osteria in Los Angeles, to the meeting with Paul Bocuse at Auberge du Pont de Collonges, passing through the Michelin-starred Akelarre in San Sebastian, Les Terrasses de Lyon della Ville Florentine in Lyon and the Grand Hotel Miramonti Majestic in Cortina D'Ampezzo. He has two Michelin stars to his credit, the first in 2013 at Dolomieu in Madonna di Campiglio and the second in 2018 at the Orobianco restaurant in Calpe, Alicante.

Today Enrico Croatti is chef de cuisine and gastronomic coordinator of Moebius.