The

Roberto Villa

Roberto Villa has spearheaded the kitchen of Splendido Mare since 2001. Although originally from Piedmont, he arrived in Camogli, Liguria, as a young man to study the art of cooking. The flavours of Liguria are deeply rooted in his heart. After gaining experience on travels all over the world, he found his new Italian home on Portofino’s Piazzetta. Through the years he has charmed diners with both his cuisine and the relaxed atmosphere that makes the Mare so special – and sees guests return time after time.

Chefs

Davide Galbiati

Hailing from a small town outside Milan, Davide Galbiati has been deeply passionate about cuisine since childhood. He began his career working in Michelin-starred restaurants across Europe with luminaries such as Alberico Penati and Joel Robuchon. He was then recruited by Neil Perry in Australia and three-Michelin-starred chef Umberto Bombana in Asia. In 2021, he returned to Italy and joined Chicco and Roberto Cerea at Da Vittorio in Brusaporto. He attributes his love of cooking to his grandfather, Franco, whom he remembers as the best cook ever.

The
Chefs

Roberto Villa

Roberto Villa has spearheaded the kitchen of Splendido Mare since 2001. Although originally from Piedmont, he arrived in Camogli, Liguria, as a young man to study the art of cooking. The flavours of Liguria are deeply rooted in his heart. After gaining experience on travels all over the world, he found his new Italian home on Portofino’s Piazzetta. Through the years he has charmed diners with both his cuisine and the relaxed atmosphere that makes the Mare so special – and sees guests return time after time.

Davide Galbiati

Hailing from a small town outside Milan, Davide Galbiati has been deeply passionate about cuisine since childhood. He began his career working in Michelin-starred restaurants across Europe with luminaries such as Alberico Penati and Joel Robuchon. He was then recruited by Neil Perry in Australia and three-Michelin-starred chef Umberto Bombana in Asia. In 2021, he returned to Italy and joined Chicco and Roberto Cerea at Da Vittorio in Brusaporto. He attributes his love of cooking to his grandfather, Franco, whom he remembers as the best cook ever.

The
Chefs

Roberto Villa

Roberto Villa

Roberto Villa has spearheaded the kitchen of Splendido Mare since 2001. Although originally from Piedmont, he arrived in Camogli, Liguria, as a young man to study the art of cooking. The flavours of Liguria are deeply rooted in his heart. After gaining experience on travels all over the world, he found his new Italian home on Portofino’s Piazzetta. Through the years he has charmed diners with both his cuisine and the relaxed atmosphere that makes the Mare so special – and sees guests return time after time.
Davide Galbiati

Davide Galbiati

Hailing from a small town outside Milan, Davide Galbiati has been deeply passionate about cuisine since childhood. He began his career working in Michelin-starred restaurants across Europe with luminaries such as Alberico Penati and Joel Robuchon. He was then recruited by Neil Perry in Australia and three-Michelin-starred chef Umberto Bombana in Asia. In 2021, he returned to Italy and joined Chicco and Roberto Cerea at Da Vittorio in Brusaporto. He attributes his love of cooking to his grandfather, Franco, whom he remembers as the best cook ever.

Cerea
Family

The story of Da Vittorio is the story of the talented Cerea family. During 55 years of activity, they have carved new paths in the world of catering and hospitality. The unique style they invented is now exported all over the world.
The legend began in 1966 when Vittorio Cerea and his wife Bruna opened Ristorante Da Vittorio in Bergamo. They had the brilliant idea of bringing fish-based cuisine to a city devoted to meat. Today, the Da Vittorio Group embraces an array of diverse elements in several different locations.
Papà Vittorio's vision is carried out by Bruna and their five children: Enrico, known as Chicco, and Roberto (Bobo), are both Executive Chefs. Francesco is in charge of external catering and events. Rossella is General and Product & Innovation Manager. Barbara is responsible for charitable activities. Mamma Bruna continues to supervise the work of her children, but also that of the wives, husbands and grandchildren who help in the kitchen, the dining room and the pastry shop.
The secret to Da Vittorio's success? "Lombard tradition and creative genius": the concept of keeping great Italian culinary tradition fresh and modern through continuous evolution.

Cerea Family

The story of Da Vittorio is the story of the talented Cerea family. During 55 years of activity, they have carved new paths in the world of catering and hospitality. The unique style they invented is now exported all over the world.
The legend began in 1966 when Vittorio Cerea and his wife Bruna opened Ristorante Da Vittorio in Bergamo. They had the brilliant idea of bringing fish-based cuisine to a city devoted to meat. Today, the Da Vittorio Group embraces an array of diverse elements in several different locations.
Papà Vittorio's vision is carried out by Bruna and their five children: Enrico, known as Chicco, and Roberto (Bobo), are both Executive Chefs. Francesco is in charge of external catering and events. Rossella is General and Product & Innovation Manager. Barbara is responsible for charitable activities. Mamma Bruna continues to supervise the work of her children, but also that of the wives, husbands and grandchildren who help in the kitchen, the dining room and the pastry shop.
The secret to Da Vittorio's success? "Lombard tradition and creative genius": the concept of keeping great Italian culinary tradition fresh and modern through continuous evolution.