Enzo has been working in the culinary industry for the last 17 years and has held a range of senior positions within this field. From Head Chef to consultancy design and management of new dining experiences for private clients. He is passionate about food; cooking, eating, sharing, experimenting and developing it. It is what drives him to be the best chef and leader he can be, but what also inspires those around him. He has a proven track record in creating award winning, innovative and consistently good cuisine. In Rococo, Sofitel, Dubai he was awarded with “Ospitalita Italiana” seal of quality which he gained again in Broken English, New York. In 2012 Sophie’s was awarded Best Gastro Café What’s On award, a restaurant Enzo developed and led as Executive Chef for Whissle group. He has also done consulting work in Norway, Ukraine, Azerbaijan, Kazakhstan, Cyprus, Kenya, Caribbean, Florida, New York and Georgia. Chef Enzo has received many positive reviews in national, international and local publications. As a result of this he had a regular presenting slot on Dubai One’s TV Studio One Show where he cooked and presented a dish. He was also on CBS TV and FoodNetwork in NYC. Enzo has successfully opened a number of restaurants across the world, taking them from initial concept to opening. He has primarily led on the development of menus with an innovative twist. He has sourced and worked with suppliers to ensure the best quality products at the most competitive prices. In all restaurants Enzo established food costs of around 22% to ensure maximum return without compromising on quality. Chef Enzo has also recruited and developed teams of both BOH staff and FOH. With these teams he has shown good leadership skills to ensure a productive team whose standards are consistently high. He enjoys working as part of a team and developing and teaching chefs. Some he trained have successfully gone onto leading their own kitchens. Enzo is a good communicator and used to presenting and working with a range of people and audiences in English and Italian, orally and in writing. He is always looking for a new challenges where he can utilise the skills and experience that he has, to develop an outstanding restaurant.