“Born by mistake in Italy” on May 8, 1978, half Italian and half Dutch, Eugenio Boer grew up in the Netherlands, in Voorburg, until the age of 7, when the family moved to Italy, in Sestri Levante (GE ), to follow his father, then commercial agent. His passion for cooking began very early, when at just 3 years of age Eugenio began to put his hands in the dough with his maternal grandmother, a professional cook, who had moved to the Netherlands bringing his Imperia kneader with him. At 12 he insists on going to work in a restaurant, but his father wants him to continue his studies. In this way he found a compromise by attending school in the morning and working in the afternoon, keeping a balance that led him to graduate in accounting and in the meantime to learn the basics of cooking by practicing in some Sestresi restaurants including the Pescador and the S. Anna. After six years of apprenticeship in Liguria he lands in Sicily, at the Osteria dei Vespri in Palermo, where he stays for two years. He then moved to Germany, to Berlin, where he stayed for three years at Bacco – “Berlin’s dolce vita restaurant”, the first of Italian cuisine in the city – to continue from Vau, where the first approach took place with a really large and articulated brigade. and where it learns what organization and precision means. His experience in German catering, characterized by a local mark with a Mediterranean setting, makes him understand how the cuisine of other parts of the world can be an element of contamination.