Philosophy
Enzo Pettè’s approach to cooking has its roots deep in tradition and is based
on the exquisite flavour of quality raw materials. In fact, he considers himself
an “artisan of raw materials”. His amazing creations are a delight of aroma and
colour and they are prepared with only fresh, seasonal and local products. While
he follows the basic rules of Tuscan cuisine, his sense of curiosity and creativity
has earned him a loyal following of local and international fans. Those of you
who want to do more than just taste his fine cooking can learn about how he prepares
it by attending one of his exciting cooking classes at the inner temple of his
creativity: the kitchen of the Hostaria Bibendum.
Biography
Born in Essen, Germany, after graduating from the hotel school, Enzo Pettè set
off far from his homeland to hone his culinary talent in other European countries
and America. Here, in this land so open to innovation and new ideas, he refined
his talent and, in 2006, he came to the Hotel Helvetia & Bristol. His many
years of experience working in restaurants the world over formed the basis for
his own personal atelier, if you will, here at the Hotel and every day he crafts
his delicacies to the delight of his audience.
