The fusion approach that Eugenio Boer applies to his cuisine reflects in his own genes. Born in Rapallo, Liguria in 1978, he began his career at L'Osteria dei Vespri in Palermo, before spending two years at Berlin’s Vau.
His multi-faceted, global spirit was evident as early as these initial choices. After returning to Sicily in 2009, he then moved to Arnolfo, the prestigious Michelin-starred restaurant in Colle Val d'Elsa.
After 8 months at another restaurant, La Leggenda dei Frati in Castellina in Chianti, he then moved to Val Badia at St. Hubertus restaurant, where he perfected his craft under the tutelage of Norbert Niederkofler. In early 2012 he arrived in Milan as the chef at Enocratia, followed by stints at Elita Bar and Fish Bar. In 2016he opened a restaurant of his very own for the first time, Essenza in Milan, which earned him his first Michelin star in November 2017.
Still in Milan, he opened his restaurant Bu:r in summer 2018. With its boundless creativity, inspired by places that couldn’t be more different from one another, and his multiple personal and professional roots, Boer’s cuisinestands out for its expressive from and its rare beauty and grace.
