From Italy, Enrico studied cooking in Sicily, Dubai, Abu Dhabi, New York, Copenhagen, and now Chiang Mai. Inspired by travelling in different areas of the globe has enabled him to have a broad range of regional ingredients and cultural differences know-how.

Currently working at Le Meridien Chiang Mai, Thailand, an Iron Chef challenger, Enrico prides himself in the collaboration development of a cost friendly post covid menu, while not sacrificing quality and taste. His trademark dish is the hickory smoked carnaroli risotto, cooked with seafood bisque, mussel, shrimps, clams and calamari, finished with lemon zest and fresh parsley. Also his perfected chocolate mousse labels him as a Chiang Mai Chefs Circle ( CCC ) notable. Favola Restaurant.Chef Enrico Pacifico Pantorno