Enrico Croatti’s passion for cooking began at an early age: he was just twelve when he made his first tagliatelle alongside his mother, Franca. From that moment on, the journey has been extraordinary, from overseas experience at Angelini Osteria in Los Angeles to meeting Paul Bocuse at the legendary Auberge du Pont de Collonges, via the three-Michelin-starred Akelarre in San Sebastián, Les Terrasses de Lyon at Villa Florentine in Lyon, and the Grand Hotel Miramonti Majestic in Cortina d’Ampezzo. Today, Croatti holds three Michelin stars: the first awarded in 2013 at Dolomieu in Madonna di Campiglio, the second in 2018 at Orobianco in Calpe, Alicante, and the third in 2024 at Moebius Sperimentale.

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