On January 16, 2021, renowned Chef Enrico Bartolini of Michelin three-starred MUDEC Restaurant in Milan, Italy, hosted an exclusive gala dinner on the Cortina terrace at Roberto’s DIFC in Dubai.
For one night only, Chef Bartolini showcased his flawlessly executed contemporary classic cooking, inspired by the past and the present. Hailed as the Italian-starred Chef, Bartolini proves why he holds the title of ‘King of the Italy Michelin Guide’, carrying nine Michelin stars to his name, three of which are within MUDEC, the Museum of Culture in Milan.
Born and raised in Tuscany, he received his first Michelin star at just 29 years old, followed by his second at age 33. Chef Bartolini honed his culinary craft in Europe, under the tutelage of world-class masters like Paolo Pertini and Mark Page.
Always enterprising, ingenious and imaginative, he enjoys collaborating across a variety of bespoke culinary projects, partnering with luxury brands such as Hermes in creating dishes for the launch of their collection in Milan, as well as developing a menu for Emirates Airlines’ first-class travellers.
Chef Bartolini’s cooking style celebrates the merging of modern, pioneering culinary techniques with traditional culinary values. The gastronomic blend of present with the past, perfectly creates the original flavours and philosophy that he’s known for.
Joining Chef Bartolini were Ascani Donato, resident chef of Glam Restaurant in Venice and Davide Boglioli, executive chef of MUDEC in Milan.
Tell us more about your journey, and your Michelin recognition throughout the years.
In 2016, I opened the Enrico Bartolini restaurant at MUDEC. In November 2019 came the three stars surprise; it was exciting and emotional, and my greatest ambition was to continue studying and cooking at my best for guests.
What are some of your most famous dishes and why do you enjoy cooking them?
Some dishes are iconic for me, as they taught me to have a personality and always improve. Among these are risotto with beetroot, oil and lime buttons in cacciucco sauce, anchovies, and oysters.
Tell us more about the Roberto’s visit.
Every time I come to Roberto’s, I discover the magic of Dubai’s atmosphere, the people, the ingredients; cooking with Chef Francesco Guarracino is wonderful.
How do you see the Dubai culinary landscape?
Dubai is rich in cultures and cuisines; this gives you the pleasure of choosing and a bit of healthy competition.
What do you think are some of a chef’s most important skills?
Knowing how to recognise one’s mistakes, listen to people, convey pleasure and deepen your knowledge of each topic.
What are your upcoming plans and what’s the next step in your journey?
I want to consolidate my position and that of my team. I’m proud of the goals achieved and, in Dubai, I hope to be able to tell guests more and more about my vision and cooking.