The son of a Dutch father and an Italian mother, Eugenio Boer was born in Rapallo 1978 but spent his early years in Holland. He always wanted to cook, inspiration having struck early in the form of his Ligurian maternal grandmother Rosa who lived with the family. Eugenio began helping her prepare fresh pasta from the age of three, recalling: ‘She was a resolute woman, a partisan and fought in the Resistance during World War II. She did not use to show her feelings very often but I could feel her love while cooking.’
This nascent interest soon became a passion that, even from a young age, Eugenio was determined to turn into a career. The Boers moved to Italy when he was seven and at twelve he took a job in a friend's restaurant. His father was determined that Eugenio finish school, however, so work had to be combined with study.
After working for some of Italy’s greatest chefs including Gaetano Trovato, Alberto Rizzi, Norbert Niederkofler and Filippo Saporito, Eugenio moved to Kolja Kleeberg’s Berlin restaurant Vau. ‘I have been very lucky to work with such fantastic chefs,’ he says. ‘I always listened to them, I let myself be improved by all of them, acquiring my own vision and sensibility and, most of all, my own story.
In 2011 he returned to Italy, to Milan, opening Enocratia (a wine bar and restaurant) followed by the more casual Fishbar De Milan and Elita, a fashionable cocktail and tapas joint. In 2015 came Essenza, a restaurant based on a deeply personal vision whose name translates as ‘essence’ but also as ‘honesty’.