Welcome to the heart of Divino, where passion meets culinary excellence. In this special edition, we invite you to embark on a journey behind the scenes, exploring the origins, challenges, and triumphs that shaped Divino into the beloved establishment it is today. Join us as we unveil the culinary world of DiVino, a journey filled with passion, flavors, and the rich tapestry of our history.
The Visionary: Enrico Negrini
Meet the maestro behind the flavors, Chef Enrico Negrini. Enrico's culinary journey began at the tender age of 15, and it was a path he walked with unwavering determination. After honing his chef skills in both Brazil and Italy, he crisscrossed Europe, leaving his mark on several Michelin-starred kitchens including Le Manoir aux Quat’Saisons (Oxfordshire, United Kingdom) and Chapter One (Dublin, Ireland).
While he loved working in these high-performance (and high-intensity) kitchens, the pinnacle of most chef’s dreams, Enrico stayed grounded on his own different dream: that of becoming a restaurateur in addition to a chef.
This dream led him to Taipei, where he opened Divino in 2016 at the age of 24, pouring his heart and soul into every dish.
"I believe in the alchemy of good food, good wine, and great times,” says Enrico. “Divino is not just a restaurant; it's a canvas where flavors dance and memories are created. I came to Taiwan for love because my wife received an important job offer here, but we stayed because of how wonderful and vibrant the food scene is here. We could tell that we could really make our mark on the culinary scene in Taipei.”
The Early Days of Divino:
In 2016, faced with an enticing offer to move to Australia, Enrico made a pivotal choice—to turn down the safe route and anchor his dreams in Taipei. The result: Divino, a manifestation of his passion for authentic Italian cuisine. The restaurant, though young, exuded a timeless charm, thanks to its black-and-gray-haired visionary.
Divino's Essence: Good Food, Good Wine, Great Times:
At the core of Divino lies a simple yet profound philosophy—offer honestly priced wine paired with rich and flavorful Italian dishes. Enrico and his team have seamlessly blended authentic Italian flavors with the freshness of local ingredients, creating a culinary haven.
Front of house manager, Anouk, agrees: "Divino is not just a restaurant; it's a daily celebration. Our commitment is to create an experience where every guest feels like family, savoring not just the food but the joy that comes with it."
Come join us at Divino and be part of a daily celebration where every dish is crafted with passion and joy.
A Symphony of Signature Dishes:
Divino's menu is a testament to perfection, featuring timeless classics like homemade gnocchi with gorgonzola sauce, radicchio, and pistachios, pasta amatriciana, beef tongue, beef carpaccio, and the coveted authentic carbonara. Since its inception, these dishes have been crowd-pleasers, capturing the essence of Divino's culinary artistry. Not to be overlooked are the charcoal-grilled steaks, a culinary journey that has become synonymous with the Divino experience.
Continuous Improvement and Dedication:
The Divino family is on a perpetual quest for improvement, pushing boundaries to redefine the culinary landscape. Embracing the motto "Good food, good wine, great times," the team strives to create a dining experience that transcends the ordinary.
So what can you expect from this new Divino blog and website?
Our blog aims to not only guide you through the reservation process but also provide an intimate look into our kitchen, our team, and the stories that make Divino unique. We’re on a mission to help our customers better understand what we mean when we say “Good food, good wine, great times.” We want our website to help facilitate the reservation process, since we know it can sometimes be a bit confusing as to which restaurant you should book for different types of occasions.
But most importantly, we want to offer you a look behind the proverbial kitchen doors, a window into the hearts and minds of the people who serve thousands of customers pasta, steaks, and wine each day of the week. Stay tuned for features on our longest-serving staff members, recipe details and behind-the-scenes-stories for treasured dishes, and even some of our restaurant’s faux pas along the way.
We will publish a new blog post each month, so be sure to check back - or sign up for our bi-monthly newsletter, where we will bring our newest blog (and upcoming events) right to your inbox.
We can't wait to share more with you in the coming months. Grazie for being part of our journey, and we look forward to seeing you all at one of our three restaurants very soon. Ciao and buon appetito!
-The Divino Restaurant Group
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