Enrico Bartolini was born in Pescia (PT) 36 years ago and graduated from the Istituto professionale alberghiero F. Martini in Montecatini Terme.He represents a unique and entrepreneurial reality which has been growing rapidly, as he acquires more and more success and fame in the world of haute cuisine.
Food critics consider him to be one of the most talented young chefs in the country. He gained his first Michelin star at the age of 29, and his second one 4 years later, immediately guaranteeing him a place on the international stage.
His intuition, creativity, reliability, ambition and a curious entrepreneurial spirit, along with a great passion and love for his work, enabled 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 Oltrepò Pavesearea in Lombardy and caught the attention of important connoisseurs who soon spread the word.
In 2010 he took up the management of the elegant Devero Restaurant and Dodici 24 Quick Restaurant at the Devero Hotel in Cavenago, 20 minutes outside Milan.
In February 2013 Enrico was chosen by the prestigious Maison de Champagne Krug as their main partner in the Krug project“en Capitale Milano”, the first example of a pop-up restaurant in Italy, located on the 27th floor of the Diamantone skyscraper in the city’s new futuristic Porta Nuova area. The Milanese experience was a great success for Enrico in terms of business revenue and image.
Collaboration with the Angelo Poretti Brewery started in February 2014, for the launch of a new line of premium beers, “Selezione Angelo”, at the Circle of Commerce in Corso Venezia in Milan.
Enrico’s “Contemporary Classic” culinary philosophy, where values of the past and present merge together to create a brand new and originalflavor, was completely in accordance with the historic vocation of Angelo Poretti’s Brewery, which has always tended to explore new horizons and constantly put themselves to the test. The historical Valganna brewery and Enrico were thus inspired to create a harmonious symphony of flavours.
In February 2014 he also began collaborating with Emirates, the luxury airline, to develop an exclusive “Contemporary Classic” menu, which was launched for all first-class travellers en route from Milan Malpensa to New York.
In April 2014 Maison Krug again chose Enrico for the “Krug en Voyage” road trip, in collaboration with Banca Fideuram, which had stopovers in the cities of Milan, Turin, Rome, Florence and Venice, involving important customers and enthusiastic Krug Lovers.
In the same month, the luxury brand Hérmes chose Enrico’s dishes for the presentation of its first lighting collection held in the spectacular setting of Palazzo Serbelloni and the Teatro alla Scala, during Milan’s internationally famous Salone del Mobile.
Enrico Bartolini is member of Jeunes Restaurateurs d’Europe (JRE)® and the Le Soste® network, as well as creative consultant for the Osteria Perillà in Rocca D’Orcia (SI), Salumaio di Montenapoleone in Lugano, and Sepa in Hong Kong.
He has been highly praised and applauded by the Italian press and the gourmet-conscious public and continues to attract interest all over the world, especially in China, where he participated in the successful culinary even“Greatest Chef China Italy Edition”, winning in the finals.
Enrico has a reflective, 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 Contemporary Classic cuisine, which has been making a big impact on the food scene. The values of the past and the contemporaneity of the present merge to give life to new, original and balanced flavors. A decisive taste impact, together with aesthetic perfection, create a memorable culinary experience that gratifies the most discerning palate.

Chef's Program

Sunday, 4th November
07:00 PM - 11:00 PM
Spiga - Lht Tower Podium, 3/F, Central


Monday, 5th November
07:00 PM - 11:00 PM
Spiga - Lht Tower Podium, 3/F, Central


Tuesday, 6th November
07:00 PM - 11:00 PM
Spiga - Lht Tower Podium, 3/F, Central


08:30 PM - 11:30 PM
Kerry Hotel (Ballroom, Level 1) - 38 Hung Luen Road - Hum Hom Bay

Opening Gala dinner signed by up to 10 Michelin Star Chefs

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