Cipriani, A Belmond Hotel, Venice, set to open for the 2022 season on 10th March, is proud to announce the arrival of Riccardo Canella as executive chef.
Chef Canella will be taking the reins at famed Ristorante Oro. Drawing on his global experience and using the best of seasonal and regional produce, Riccardo will elevate the culinary experience with his unique creative flair. He will also be overseeing the Cip’s Club, Porticciolo, Bar Gabbiano, in addition to events and private dining.
Chef Canella has worked for some of the world’s greatest masters including Gualtiero Marchesi, Fabrizio Molteni, Massimiliano Alajmo and most notably as Sous Chef to René Redzepi at Noma in Copenhagen for the past seven years.
Born in 1985 in Padua, Chef Canella’s return to Italy and his arrival at Venice’s legendary haven, marks an exciting moment in the revolution of the Lagoon’s gastronomic scene.
“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. I am happy and extremely fortunate to be able to finally give a voice to my way of cooking across this region full of history and treasures to be brought to light,” says Riccardo Canella.
“I am thrilled that a young, dynamic chef, but one with so much experience under his belt already as Riccardo is coming to join our team at Cipriani. Riccardo has an original personality and a talent that is recognised world-wide. His arrival in Venice is indicative of the profound gastronomic revolution that the city has been experiencing for some years now and which Cipriani is embracing. I am sure that Chef Canella will combine and elevate the high quality and desire for innovation which Cipriani is investing in, not just at a gastronomic level” comments Marco Novella, Managing Director of Cipriani.