The Kitchen
Since July 2025, DA VITTORIO SHANGHAI will welcome a familiar face - Leonardo Zambrino as he returns in the role of Executive Chef. From 2013 to 2015, Leonardo worked at DA VITTORIO’s flagship location in Bergamo, where he was entrusted with the crucial task of preparing all fish dishes—marking the beginning of his connection with the Cerea family.
In heritage of Cerea family’s quest for seasonal ingredients and pioneering culinary style over the past 50 years, DA VITTORIO SHANGHAI showcases a seafood-centric menu that celebrates the Cerea family tradition and signature dishes like the iconic ‘Paccheri alla Vittorio’ and the ‘Egg à la Egg’.
Apart from sourcing globally for the best ingredients, Leonardo with his team have also been exploring local ingredients and flavor profiles, constantly seeking new findings to inspire the creative process. When traditional Chinese meets classic Italian, the popular fish maw pasta serves as a fine reinterpretation of a DA VITTORIO classic with local ingredients, using fish maw as a replacement of the original cod belly; most recently, a dish featuring Chinese Yellow Croacker ”alla Clessidra”, is another perfect reincarnation of the famous “Bianco di Branzino alla Clessidra”.