His passion for cooking led Damiano Nigro, at the age of just 15, to embark on a professional career, starting with the humblest roles in the kitchen and ending up working alongside the most famous international chefs.
He worked with Gualtiero Marchesi (first at the Terrazze in Milan and then at the Albereta in Erbusco), Michel Roux (The Waterside Inn), Marco Pierre White (The Oak Room and Criterion Brasserie), Alain Ducasse (Restaurant La Grande Cascade), Alain Soliveres (Les Elysees), Paola Budel (L’Acanto) and Enrico Crippa, chef of the renowned restaurant Piazza Duomo in Alba for whom he worked in the role of sous-chef..
In the autumn of 2006, he was appointed director of the cuisine of the restaurant Villa d’Amelia, and was awarded in just 4 years the prestigious first Michelin star.
His cuisine is based not only on creativity and research of new techniques, but also on the use of high quality raw materials and seasonal ingredients from small local producers, with whom he personally handles the selection.
* Michelin Star
Palas Cerequio – La Morra