Eugenio Boer

The Climb

Training at Arnolfo di Colle Val d'Elsa gave Boer a base in discipline before flourish, and that sequence shows up again in the roles that followed. The priority is clear in the work itself: shape first, display second. From 2011, Eugenio went on to work as founder/chef at Enocratia in Milan, Italy (from 2011), founder/chef at Fishbar de Milan, Italy (from 2011), and founder/chef at Elita in Milan, Italy (from 2011). The repeated date matters. 2011 marks the moment when Boer began building on multiple fronts at once, using each project to test an idea and place it in the city’s dining field. Later, he became founder/chef at Essenza in Milan, Italy (from 2015), extending a pattern of making rather than inheriting. These founding roles point to authorship as much as command: the work of setting a kitchen’s terms, then carrying them through. Today, Eugenio is chef/co-owner of Bu:r Eugenio Boer (since 2018). Since 2018, [bu:r] has been the clearest form of that progression, where his earlier founder roles meet co-ownership and a tighter line between concept and execution.

Today

Boer is chef of [bu:r] in Milan, Italy. The present tense suits a kitchen built on restraint and exactness: a Milan address, a defined hand, and a name that stays inside the work rather than above it.

In Their Words “If I were born again I would be a cook.” The line is plain, and that is its strength. It frames cooking as a fixed point rather than a phase, which matches a career that returns to the same commitment across different openings, different rooms, and different years.

Recognition

Eugenio's honors include Michelin star. That recognition formalizes what the career arc already shows: repeated founding roles in Milan, Italy, steady progression, and a level of consistency that has been noted at the highest tier. For Boer, the award reads as confirmation rather than a break in the pattern.