Chef Enrico inherited his love of food from his passionate Italian-Brazilian family. Opening DiVino is the culmination of his life’s work and dreams: creating high-quality dishes in a friendly atmosphere. Ever since he was a child, Chef Enrico wanted to be a chef.
Ever since he was a child, Chef Enrico wanted to be a chef. He strived to achieve this goal did not let anything change his mind, whether it was the divorce of his parents or moving to Taipei, a city that has a completely different culture from his hometown in Italy. His determination to impress his “foodie” family members led him to become the head chef of the Cirque du Soleil VIP section to work at the Michelin-star restaurants, Le Manoir aux Quat’Saisons and Chapter One, and to work at La Piola, another Italian restaurant in Taipei.
Enrico graduated from UniFil Londrina with a degree in Gastronomia. He also holds certificates from Le Cordon Bleu and Universidade de Girona.