Accidentally born in Italy on 8th May 1978, half Italian and half Dutch, Eugenio Boer grew up in the Netherlands, in Voorburg, until the age of 7 when his family moved to Italy, to Sestri Levante (GE), to follow his father, who was a sales agent at the time.
His passion for cooking began at a very early age, when Eugenio was only three years old and began to roll the dough with his maternal grandmother, a professional cook, who had moved to the Netherlands carrying along her kneading machine from Imperia.At the age of 12 he insists on going to work in a restaurant, but his father wants him to continue his studies. So they found a compromise – he went to school in the mornings and worked in the afternoons – and he was able to keep a balance that led him to graduate in accountancy and in the meantime to learn the basics of cooking by practising in a number of restaurants in Sestri including Pescador and S. Anna. After a six-year apprenticeship in Liguria, he moved to Sicily, to the Osteria dei Vespri in Palermo, where he stayed for two years. He then went on to Germany, to Berlin, where he stayed for three years at Bacco – “Berlin’s dolce vita restaurant”, the first Italian restaurant in the city – before moving on to Vau, where he had his first experience with a truly large and articulate brigade and where he learnt what organisation and precision meant. His experience in the German restaurant industry, which is strongly marked by its local influence with a Mediterranean approach, made him realise how cuisine from other parts of the world can be an element of contamination.
Therefore, he decides to return to Italy, to Palermo, where he works at the Osteria dei Vespri for almost five years, becoming the sous-chef of Alberto Rizzo, custodian of a great culture related to first courses, from the sumptuous and rich ones clearly derived from Palermo to fresh stuffed pasta, due to his Parma origins.
He continues his training at Gaetano Trovato’s Arnolfo di Colle Val d’Elsa (SI), where he learns what a great restaurant is, by making the concept of intensity of flavour combined with extreme elegance his own. He then goes to La Leggenda dei Frati, in Monteriggioni, settling in the province of Siena for four years.
Then, he continues his discovery of Italian regions marked by a very strong gastronomic tradition until in 2011 he arrives in South Tyrol, at St. Hubertus, with Norbert Niederkofler. Here he discovers mountain cuisine and learns about the bond with the harsh and “not easy” land, as well as the concept of family that the brigade conveys to him. This led him to Milan, where he embarked on a pioneering project focused on natural wine: Enocratia. A lucky encounter with Stefano Saturnino then resulted in the opening of Fishbar de Milan, an innovative concept that made him embrace a smarter, younger and more affordable world of catering. After a year he also began to do some consultancy work and, in December 2014, opened Essenza, which earned him his first Michelin Star in November 2017.
In June 2018 he opens in Milan [bu:r], his own restaurant, whose sign dispels any doubts about the pronunciation of his surname.
Ristorante Bu:r – Milano
Already* Michelin Star
- welcome aperitif with glass of Alta Langa DOCG wine and tasting dish of Prosciutto Crudo di Cuneo DOP (ham)
- tasting dish prepared by the Chef paired with a glass of wine
No variations can be made in case of food allergies, intolerances and special dietary regimes.
The Alba White Truffle slice is not included in the fee as it usually follows the daily quotation of the Truffle Exchange.
DURATION: about 1 hour and a half.
Children who participate in cooking shows by tasting the dish, must be provided with a ticket. Please inform firstname.lastname@example.org of the presence of children in the room who do not take part in the tasting in order to arrange a chair near the parents within 72 hours.
The event is simultaneously translated into English.