Enrico Bartoliniwas born in Pescia (PT) 34 years ago and graduated at Istituto professionale alberghiero F. Martini in Montecatini Terme. He represents a unique and entrepreneurial reality which is growing rapidly, acquiring more and more success and fame in the world of Haute Cuisine.
His plus are obvious: food critics consider him as one of the most talented young Chef in our country. He obtained his first Michelin star at the age of 29, the second at the age of 33, becoming a worldwide recognized Chef.
Intuition, creativity, reliability, ambitionand a curious entrepreneurial spirit along with great passion and love for his work has brought Enrico to distinguish himself right from the start during his training in the prestigious kitchens of Carlo Petrini in Paris, Mark Page in London and under the guiding wing of top Italian Chef Massimiliano Alajmo. Enrico then took up the direction of Le Robinie restaurant in the pavese area in Lombardy and caught the eye of the important connoisseurs who spread the word.
In 2010 Enrico Bartolini took up the management of the elegant Devero Restaurant and Dodici 24 Quick Restaurant at the Devero Hotel in Cavenago, 20 minutes from Milan.
In February 2013 Enrico was chosen by the prestigious Maison de Champagne Krug as main partner in the project Krug en Capitale Milano, first example of temporary restaurant in Italy, located on the 27th floor of the Diamantone skyscraper in the new futuristic Porta Nuova area in Milan. The Milanese experience was a great success for Enrico in terms of business revenue and image.
The collaboration between Enrico Bartolini and Brewery Angelo Poretti started in February 2014, for the launch of the new line of premium beers “Selezione Angelo” at the Circle of Commerce at Corso Venezia in Milan.
The culinary philosophy “Contemporary Classic” by Enrico Bartolini,according to which the values of the past and present merge together to create a brand new and original flavour is completely in accordance with the historic vocation of Angelo Poretti’s Brewery. They always tend to explore new horizons and they constantly put themselves under test. All this motivation led the old brewery Valganna and chef Enrico Bartolini to choose and create a harmonious symphony of flavours.
In February 2014began also the collaboration with the luxury airline Emirates. This time Enrico developed an exclusive menu following the his philosophy “Contemporary Classic” which was launched for all first-class travellers on route from Milan Malpensa to New York.
In April 2014 the Maison Krug chooses again Enrico for the road trip “Krug en Voyage”, in collaboration with Banca Fideuram, which took place in the cities of Milan, Turin, Rome, Florence and Venice, involving very important consumers and enthusiastic Krug Lovers.
Also in April 2014, during the well-known Salone del Mobile, the luxury brand Hérmes chooses Enrico’s dishes for the presentation of his first collection of lights in the spectacular setting of Palazzo Serbelloni and Teatro alla Scala in Milan.
Enrico Bartolini is member of Jeunes Restaurateurs d’Europe (JRE)® and the network Le Soste®. Moreover he is creative consultant at Osteria Perillà in Rocca D’Orcia (SI), for Salumaio di Montenapoleone in Lugano and for Sepa in Hong Kong.
Italian press and gourmet-conscious applaud him and he continues attracting interest from all over the world, especially in China, where he participated at the successful culinary event Greatest Chef China Italy Edition winning in the final.
Enrico has a reflective and concrete personality which is inspired by the past and well-rooted in the present. He is a competent and reliable spokesman able to communicate and share a life style which combines creativity, simplicity, high quality, and accountability. His entrepreneurship, innovation, perseverance and balance which are part of his DNA, are well reflected in his cuisine: Contemporary Classic.
His Contemporary Classic cuisine is making a big impact in the food scene: innovative, balanced and inspiring. The values of the past and the contemporaneity of the present merge to give life to new original and balanced tastes. Strong taste impact and aesthetic perfection create a strong culinary experience light and that gratifies the palat and leaves the mind full of great gastronomical memories.