Roberto “Bobo” Cerea is one of the leading contemporary Italian chefs, known for his family tradition and superb cuisine of the restaurant Da Vittorio in Brusaport near Bergamo (Italy). Da Vittorio Restaurant three Michelin stars (and the Cere family a total of eight), and the Croatian media point out that Roberto “conquered the world with his recipes and masterpieces on plates”. His arrival as a guest chef in Croatian Masterchef He attracted a lot of attention from the audience. Below is a detailed biography and key facts about his life, career and specialties.
Family and early life
Roberto Cerea was born in 1972 in Bergamo province as the second youngest son of chef Vittorio and Bruna Cere. In 1966, the parents opened the restaurant Da Vittorio, and they won the first Michelin star in 1978 (the second in 1996). Cerea grew up in a gastronomic family with five children – his older brother Enrico (“Chicco”) and sister Rossella are also involved in the family business, while Francesco takes care of the wine list, and Barbara takes care of sweets. Roberto and Enrico run da Vittoria’s kitchen, and already as a boy he showed interest in the cooking trade. The media describes Robert as a cheerful and strong character – he is known for his energetic performance, “Istrionic” style, and as a former judoka and tireless worker.
Education and culinary training
As a young chef, Roberto also sought teaching outside the family kitchen. He attended prestigious culinary courses in Switzerland and France (Richemont school in Lucerne and Lenôtre school in Paris), and he did professional practices in reputable French restaurants – Troisgros in Roanne and at Roger’s Vergé on the Cote d’Azur. He also participated in the Italian cuisine festival at the Mandarin Oriental Hotel in Bangkok, which further expanded his technique and knowledge. These international experiences helped him to transfer superior techniques and ideas to the kitchen to Vittoria.
Career and style of cooking
After school, Roberto “Bobo” Cerea teamed up with his brother Enrico as head chef at the Da Vittorio restaurant, one of the most respected fine-dining facilities in Italy. Da Vittorio, with three Michelin stars at the helm and eight stars in the family legacy, is considered a world culinary attraction. Bobo is particularly recognized for his dedication to preparation first dishes (Receive), pasta, risotto and soup typical of a Mediterranean menu. According to the description of Relais & Châteaux, its omen are “prims”, which reflect the highest traditions of Mediterranean cuisine. In other words, his specialties are based on premium local ingredients and traditional recipes that he combines with innovative techniques, always with the aim of maintaining a rich taste and satisfaction of guests.
Important achievements and projects
In addition to Michelin’s recognition, Bobo Cerea has other significant projects. In 2008, together with his brother Chicco, he published a cookbook “Damare”, a collection of 40 recipes dedicated to fresh seafood, thus paying tribute to the ingredients that made Vittorio famous. Immediately after that, the restaurant received its third star. CEREA has been a member of a prestigious association since 2002. Relais & Châteaux, which gathers selected top restaurants and hotels around the world. During his career, he was a guest at numerous culinary events and events around the world, representing Mediterranean cuisine (for example, in the USA, the United Arab Emirates and Asia).
Visiting in MasterChef
Roberto “Bobo” Cerea will soon be a guest in the Croatian version of MasterChef. According to announcements, candidates will replicate his traditional Italian dishes in the semi-finals, for example linguine all’amatriciana and cod with eggplant and parmesan. The organizers point out that the “Three Michelin Star Chef”, which proves his status as a world-class chef. Bobo will not spare the candidates – his dishes are based on the classic ingredients of the Italian tradition with demanding techniques and precision. The arrival of Robert Cerea raises the level of the show and gives viewers the opportunity to see a world class chef really cook.
Interesting facts and key data
- Restaurant Da Vittorio: Leading chef of restaurant Da Vittorio (Brusaporto, Italy), who holds 3 Michelin stars (family sum of stars – 8).
- Family tradition: The third generation of the famous Cerea family. Parents started the restaurant in 1966 and won the first star in 1978. Roberto, brother Chicco and sister Rossella continue the family business.
- Cooking style: passionate about “first meals” – pasta, risottos and soups in the Mediterranean style. His kitchen is described as a combination of tradition and innovation, where every ingredient has an important place.
- book: In 2008, he published a cookbook damare dedicated to fresh seafood dishes.
- Media presence: Guest chef at MasterChef Croatia (2025), where candidates prepare his dishes.
Conclusion
Roberto “Bobo” Cerea and his numerous culinary successes testify to the combination of family tradition, expertise and innovation. His stories and dishes show how a passion for quality food can conquer the world. Follow his guest appearance in MasterChef and be delighted to the end – maybe he inspires you to try some Italian specialties in your own kitchen!
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