Chef Enrico Enrico

Turin has flourished as Italy's industrial capital while leaving a mark

in the culinary arena. The city is home to many culinary inventions

including Zabaglione, grissini (breadsticks), Nutella and many other

enticing treats. For Enrico, a life in the culinary industry seems

predestined. Growing up in grandparents’ traditional Italian Trattoria

in Turin, Enrico was expected to help out with everything from dish

washing to morning runs to the meat market. During this time he

became fascinated with food and decided at the age of 6 to become

a chef.

His professional career began as an Apprentice in famous 3

michelin star restaurant and at age 20 the passion for the sea lead

him Chef at Teresa Restaurant in Genoa. Although Genoa’s

historical contributions to gastronomy are the chickpea tarts called

farinata, pandolce cakes, and—above all—pesto, the fish and

shellfish off its coast are as varied and glorious as very few in Italy.

After one year at Teresa Enrico took the Sous Chef Position which

held for over 3 years. At Teresa he learned the importance of using

the freshest ingredients and only sea’s finest catch.

His strong curiosity of life and cultural customs motivated him to

leave Genoa and travel across Italy and abroad to experience every

culinary environment possible; from a casual dining in Australia all

the way to the finest, 3 star Michelin restaurant led by celebrity chef

Gualtiero Marchesi. Under the influence of the famous culinary

Maestro, Enrico understood the importance not only of practical

skills but also of studying and education. For this reason, in 2009

Enrico moved to Parma where attended ALMA International School

of Cousin, earning the certificate of Cuoco Professionista della

Cucina Italiana (Professional Chef of Italian Cuisine).

In 2013, Enrico decided to take on a new challenge on the

international scene and transferred to Abu Dhabi in the UAE and

works for Etihad Airways. That was his chance to do what he does

best whilst flying all over the world. Working in First Class, he has

the opportunity to oversee and manage all kitchen operations while

ensuring that guests receive impeccable service while they dine.

An international presence, Enrico has made personal appearances

in Italy, Europe, USA, Asia in culinary competitions and events and

cooking shows such as “Identita’ Golose London”, and “Almost

Famous Chef“ Nappa Valley California sponsored by Acqua Panna

and San Pellegrino,”Taste of Honk Kong” , “Taste of Milan” “Taste of

London”...

In 2015th Enrico has worked with the most famous and talented

chefs on the international scene during "MILAN EXPO 2015". In the

course of the EXPO in collaboration with Alitaia and Etihad Airways

he conducts an online cooking show rich of content such as

cooking classes, recipes, and Demo . In July of that year he was

invited to participate in the Italian national television cooking

program called "The cooking show".

The charm and oriental culture are always sources of ideas and

research in the mind of the chef, so 2016. brings him to participate

in the famous event "Taste of Honk Kong" as a Chef Ambassador

cooperating with the most important chefs of Asian panorama, the

event collecting an incredible success and a few months later

become "ATM" where once again he is the protagonist in the

creation of the dish called "Black gold of Abu Dhabi" , arriving May

of same year and once again he is protagonist twice in of Taste of

Milan 2016 /2017 and Taste of London , on this occasion in addition

to leading cooking show Enrico was call on the jury to select and

choose the Italian representative in taste of Abu Dhabi 2017/2018....

Through all the experience he develops to engage people to

communicate by providing something unique and compelling in the

food industry to think about.. From his roots in Turin, Enrico learned

to love, appreciate and blend the flavors of his younger years with

those of many other cultures respecting the traditions.