Italian by birth, Umbrian chef Enzo Neri was brought up in Citta’ di Castello, a town in the Province of Perugia, in the heart of Italy.
He studied Information Technology, however at 29 he went back to college to complete a course at the culinary school Universita’ dei Sapori di Perugia.
His next step was to work at the prestigious Michelin Starred restaurant Il Postale, in his hometown, under the guidance of his mentor patron,
Chef Marco Bistarelli (President of the Jeunes Restaurateurs d’Europe in Italy).
Working under him was critical to Enzo’s skills and professional development.
It was there that he learnt the foundation, technique and knowledge that are the basis of the cuisine
for which he is well known: the re-interpretation and modernisation of traditional Italian dishes.
From 2003 Enzo worked in England with Vasco Matteucci and Carlo Caldesi, including a year as
Head Chef at the Kings Arms Hotel, a gastro pub in the Cotswolds.
He then had further experience with Fabio Trabocchi at The Ritz Carlton Hotel in Washington DC as well as in Madrid with Elias Murciano.
Back to England, from February 2007, Enzo has been Head Chef at Pappagallo Restaurant in Curzon Street, Mayfair in Central London.
From 2009 Enzo moved to Dubai as Head Chef at Rococo restaurant in the Sofitel Hotel at Jumeirah Beach Residence.
At age of 40, Enzo terminated his working for Whissle company for the developing of Riva Beach Club menu
in the Palm Jumeirah and the Awarded organic deli Sophies, to move then to New York City.
From the end of 2011 Enzo took over the management of the Italian restaurant Broken English in Cobble Hill neighbourhood
of Brooklyn to become then the Executive chef and food developer of the
International Obica group for the new opening of the flagship restaurant in Flatiron area of Manhattan.
The year 2015 brought chef Enzo to lead Gradisca restaurant in West Village for the next two years.
After an experience as a private Chef for a well known businessman R. Perelman, Chef Enzo moved to Tbilisi, capital of Republic of Georgia.
Chef Enzo has also done menu and concept consulting in Norway, Florida, Azerbajan and Kenya including the Dompass Palace Hotel in Ukraine,
Bellagio Restaurant in Kazakhstan, the opening of Cicchetteria in Cyprus and Sheer Restaurant in Caribbean.
He recently developed and opened La Boheme, a mediterranean restaurant in the center of Tbilisi.
Today he is working for Radisson Blu Iveria Hotel and he is also the Brand Chef of Bioli Medical Wellness Resort in Kojori.
Awarded AA Rosette Start at The King's Arms Hotel, UK 2005
Nominated Best Italian Restaurant "Whats On" with Rococo, Dubai 2010
Nominated Best Italian Chef Hotelier ME 2011
Seal of quality Award by Italian Chamber of Commerce Dubai 2010 and NYC 2012
Winner Best Gastro Café "What’s On Awards" with Sophie's, Dubai 2012
100% Italian recognition by WeLoveItalianFood Organization, I Love Italian Food, NY 2015
More than 40 publications from BBC Good Food, Time Out, Whats On, Spinney's, Men, The Mag, La Stampa,
New York Times, Hotelier, Huffington Post, Daily News, La Nazione, The National, City Magazine, Rutage London,
Ok Magazine, In Love NY, Georgia Today, Russian Emirates, Georgian Journal, Forbes, CulinArt, Il Giorno and many others.
Guest Chef at Studio One Show - Dubai One TV 2010/2012
Toni ON New York, CBS TV, USA 2015
Foodnetwork CHOPPED 2016 Season 30
Guest Chef at Rustavi 2 and Pirveli Television, Georgia 2015/2017/2018
Chef Ambassador for Geofoods Italian Truffles, Italy 2014
Lecturer Chef of “New Trends in Hospitality Industry” at RestoPraktiki food convention, Kiev 2017
Chocolate Khinkali - ImediTv 2018
Recognition to career“Scuola Bufalini”, Italy 2018
Gault & Millau Recognition for La Boheme restaurant, Tbilisi 2018
Master class & Gala Dinner for journalists, UE-Funded Media Tour for EVET Georgia Program 2018
Brand Chef and Ambassador for Food.Social - iPhone & Androids App: Connecting people through food 2018