Born in Northern Padua, Riccardo Canella’s exemplary career began in acclaimed, star-studded establishments in Italy before he arrived in Denmark. There, he began working in the kitchens of Copenhagen’s three-Michelin-starred Noma. Now he returns to the City of Water, armed with a passion for Venetian cuisine and lagoon culture. His team of loyal chefs join him in bringing his unique creative flair, dynamism and innovative skills to life at Hotel Cipriani.
Riccardo began his career at a young age, working alongside gastronomic gurus such as Gualtiero Marchesi and Massimiliano Alajmo. These masters impressed on him the need to pay dutiful attention to raw produce, unearthing the true essence of ingredients. During his seven years working for René Redzepi at Noma, he spent three years in the test kitchen. As such, he was part of the creative beating heart of a place that, time and again, has been named the World’s Best Restaurant.
Chef Canella says: “Returning to Italy, tiptoeing into my homeland, into a panorama as magical and mysterious as Venice, is the only road I would go down to test myself at this point in my career.” As he takes the helm at Hotel Cipriani’s dining outlets, including Michelin-starred Ristorante Oro, anticipate a fresh wave of culinary excellence on your next visit to our Giudecca legend.