Ever wondered what a day in the life of Chef Enrico, the visionary behind Divino Restaurants, looks like? From chasing waves to crafting culinary masterpieces, Enrico Negrini's daily routine is a blend of passion, dedication, and a touch of the ocean breeze. It’s not easy running three restaurants in busy Taipei, but this award-winning chef definitely makes it look like it!
Morning Bliss:
The day begins early for Chef Enrico, especially when the call of the waves beckons. On surf days, the alarm sounds at 5 or 5:30 am, gearing up for an early morning ride on the waves. For this culinary maestro, the rhythm of the ocean sets a positive tone for the day ahead.
"Surfing isn't just a sport; it's a moving meditation that prepares me for the day's challenges," says Enrico. "The ocean inspires creativity, and that inspiration carries into the kitchen.”
Enrico says that surfing has taught him so much about life - and about business. “Every wave is different, so if you see a good one, you've got to go for it,” says Enrico. “Another wave like that might not come along again. This is true of life and business, too. We never know what’s around the corner so when opportunity strikes, you need to just paddle and go for it.”
Another thing that surfing has taught him is about the power of repetition and practice. “When I first started surfing, I did not know what I was doing. But I kept at it. And when I first started Divino, well, I knew a little bit about what I was doing, but often you learn best by doing, doing again, and so on. You just need to keep practicing in order to get better at things, whether that’s surfing or running a restaurant. When I look back at my first menus, I’m just in shock. I can tell that Divino has come so far since then!”
Surfing is also a less competitive sport than other hobbies that the chef has practiced over the years, including triathlons, jiu jitsu, and other forms of martial arts. “I love that surfers cheer one another on and support the growth of one another over time. You can tell that surfers are genuinely interested in one another’s mental health and in having a good mindset about success and failure,” says Enrico. “It’s something I try to bring to the restaurant industry, too. We should all be cheering one another on because there’s plenty of success to go around.”
He doesn’t waste a moment of his day, including the drive to and from his hobby, which can take between 45 minutes and 2 hours, depending on the break he wants to visit. “I often spend the drive to the beach listening to business-related podcasts to keep me at my best and to help me solve problems that our restaurants are facing by learning from some of the world’s best.”
A Family Affair:
Returning from the waves, Chef Enrico shares a quiet moment with his wife over breakfast. Their furry companions, Panna and Roma, complete the morning tableau. On non-surf days, the morning routine includes yoga, a strength workout, a wholesome breakfast, and usually some journaling or listening to an audiobook. He often also gets a head start on some social media posts or spends time researching the stock market, a passion of his.
For chefs, the morning family time is sacred because most people in this industry work long and unusual hours compared to other industries.
Work Mode Activated:
Around 12:30 or 1 pm, Chef Enrico dons his chef's hat (and motorcycle helmet) and immerses himself in the bustling kitchen. As a small business owner, his afternoons are diverse, ranging from social media posts and menu revisions to interviewing new team members and handling paperwork. Each day brings new challenges and successes, keeping the routine dynamic.
"Leading the team is about fostering a shared passion for creating memorable experiences," notes Chef Enrico. “No day is the same. One day I might be in the bank for hours, and the next I might be leading a networking event with other chefs. I love how different my days are. But they’re definitely not for the faint of heart.”
Team Spirit and Culinary Excellence:
Leading by example, Chef Enrico fosters camaraderie within his team. One-on-one meetings with partners and managers, as well as a pre-service team gathering, are essential for aligning everyone with the evening's goals. A pre-service meal is shared between the staff members where they experience both Italian and Taiwanese meals, depending on the team member in charge of cooking that evening’s offerings.
And then, of course, the real work of serving our clients begins! Dinner service unfolds from 6 pm to around 10 pm, with Chef Enrico actively involved in creating memorable dining experiences.
Quality Time:
By 11 pm, Chef Enrico strives to be home, where quality time with family and friends awaits. Whether enjoying a peaceful evening with loved ones or delving into personal projects and goals, Chef Enrico's day epitomizes the balance between the professional and the personal. He often uses his drive home to catch up with family members in Brazil and Italy.
“The life of a chef is never dull,” says Enrico. “But I also think that many of our clients have no idea the hours it takes to make a restaurant run and thrive beyond the hours of 6-10 pm, when customers are actually in our building. We are proud to have 15 full-time employees right now, along with a number of part-time or seasonal workers, and that means that the financial lives of 15 adults depend on the decisions I make every day. There’s very little room for error. That being said, I wouldn’t trade it for anything and I love to be my own boss and to see my ideas come to life in the real world each and every day.”
Chef Enrico's day is a harmonious blend of nature, work, and moments of harmony, showcasing a holistic approach to life and the culinary arts. Whether riding the waves or crafting delectable dishes, Chef Enrico lives each day with zest, ensuring that every moment is as exquisite as his culinary creations.
I am very proud of your accomplishments and be a member of your family. You are “DIVINO”!