Enrico Bartolini is a renowned chef whose talent has led him to achieve extraordinary results in the culinary world. One of his greatest accomplishments has been receiving a total of 14 MICHELIN Stars. His personal and entrepreneurial career in haute cuisine has been constantly ascending.
Raised in Castelmartini, Tuscany, Bartolini took his first steps in his uncle’s trattoria after graduating from the Hospitality Institute in Montecatini Terme. His years abroad — in Paris and London, working with Paolo Petrini and Mark Page — exposed him to techniques and approaches that would deeply influence his culinary thinking. Upon returning to Italy, his training under Massimiliano Alajmo refined the foundations of his style: discipline, calibrated technique, and an acute sensitivity to ingredients.
In 2005 he took over Le Robinie in the Oltrepò Pavese, earning his first Michelin star in 2008. After this experience, he moved to the Devero Ristorante and Dodici24 Quick Restaurant in Cavenago Brianza, where he consolidated both his gastronomic identity and managerial skills.
A decisive turning point came in Milan: in 2010 he opened Enrico Bartolini al Mudec on the third floor of the Museum of Cultures, also taking charge of the bar-bistro. This marked the core of what would become a wide-reaching constellation of venues: Casual Ristorante in Bergamo, La Trattoria Enrico Bartolini and La Villa at the L’Andana estate in the Maremma, and in 2016 Glam in Venice, soon destined to become one of the lagoon’s gastronomic landmarks.
November 2016 was a defining moment: the Michelin Guide awarded four stars to three of his restaurants — two in Milan, one in Bergamo, and one in Castiglione della Pescaia — all opened within a short timeframe. In 2017 Glam earned its first star, confirming the rapid consolidation of a growing culinary galaxy.
His editorial work travels alongside his expansion: Pasta (2011) and Classico Contemporaneo (2017) explore his vision through techniques, recipes and reflections on the evolution of Italian cuisine.
From 2018 onwards, Bartolini continued developing new projects: the two-star Locanda del Sant’Uffizio in Piedmont; Poggio Rosso in the Chianti area, which received one Michelin star and a Michelin Green Star in 2021; L’Anima in Milan; Bluh Furore on the Amalfi Coast; and Il Fuoco Sacro in Sardinia, awarded one star in 2022.
Projects like Orto Felice, linked to Poggio Rosso, illustrate an idea of sustainability that integrates social agriculture, community and territorial identity, with genuinely zero-kilometre produce that shapes the seasonal menus.
Between 2023 and 2025 the group continued strengthening its presence: Villa Elena earned its second star, Locanda del Sant’Uffizio maintained its two stars, and the Mudec remained firmly at the summit with three stars. In November 2025, with the Michelin 2026 selection, Bartolini retained all his stars, reaching a total of 14 Michelin stars, the highest number in Italy.
Today his culinary universe spans multiple regions, united by a coherent philosophy: a cuisine that elevates Italian identity with an international perspective, grounded in refined technique, territorial narrative and an entrepreneurial approach that has redefined the role of the modern chef.
