Chef Enrico — Private Chef in Milano

I am Enrico, an Italian gastronomy enthusiast with roots deeply connected to my homeland, Italy. My passion for cooking is a journey that intertwines tradition and innovation, blending authentic flavours with modern techniques. I have always believed that every dish should tell a story, evoke emotions, and transport those who savour it on a unique sensory journey. My cuisine is an ode to the quality of ingredients, selected with care and respect for their seasonality. I love exploring new culinary horizons, merging international influences with the warmth and authenticity of Mediterranean cuisine. My approach is that of an artisan working with passion and dedication, always in search of new challenges and inspirations.

I began my culinary journey training at ALMA, the International School of Italian Cuisine, which provided me with a solid foundation to face challenges in high-level kitchens. I had the honour of working at the starred restaurant La Rive at the Intercontinental Amstel Hotel in Amsterdam, where I refined my skills under the guidance of renowned chefs. Subsequently, I gained significant experience at The Fat Duck by Heston Blumenthal in London, a temple of culinary innovation. Returning to Italy, I assumed the role of Executive Chef at Miro – Osteria del Cinema Anteo in Milan, where I could express my creativity through menus that combine Italian and international influences. My career also led me to collaborate with Enrico Bartolini at MUDEC in Milan, managing exclusive events and private dinners, and at the Conservatorium Hotel in Amsterdam, where I contributed to the creation of refined menus and the management of kitchen teams.

I love bringing haute cuisine into personalised experiences, where every detail is curated to meet the unique needs of my guests. My philosophy is to offer a service that goes beyond a simple meal, creating unforgettable moments through dishes that tell stories and traditions. My experience in private events and exclusive dinners has taught me the importance of a tailored approach, where attention to the client's wishes is at the centre of everything. Every occasion is an opportunity to innovate and surprise while always maintaining a connection with my Italian culinary roots.

I stand out for my ability to develop and optimise recipes, combining creativity and technical precision. I am particularly skilled at creating menus that reflect a fusion of Italian and international cuisines, with a keen eye on cost management and the organisation of kitchen workflow. My experience in producing digital culinary content allows me to communicate my gastronomic vision to a wider audience through videos and editorial collaborations. My specialisation also extends to culinary consultancy, where I offer creative and innovative support for food industry-oriented projects.

I am deeply connected to Lombardy, a region that has influenced my approach to cooking with its rich gastronomic tradition. Lombard culinary traditions have shaped me, teaching me the importance of ingredient quality and simplicity in flavours. I carry these values forward in my cuisine, celebrating local products and reinterpreting them with a modern touch. Every dish I create is a tribute to my land, a balance between past and present, reflecting my dedication to keeping traditions alive while embracing innovation.