The Corfiot Italian Ettore Botrini, born on 14th March 1969 and brought up in Corfu.
In 2006 as well as in 2009, he had practical training next to his friend and 3 stars awarded chef Martin Berasategui.
He has a long professional path as from 1986 to 1992 he received training and worked with his father Etrusco Botrini, a chef himself, in numerous MED Clubs all over the world.
In the next two years he worked in the family business “Etrusco” restaurant in Corfu, an award winner among the best restaurants in Greece with continuous upward rankings from food guides.
In 1993-94 Ettore Botrini continued his training in various awarded with Michelin-Star restaurants in Monaco/France which was followed by his return to Corfu in 1999 in order to take over as the head chef of “Etrusco” restaurant.
He continued his training though, since in 2006 he moved to Spain where he attended a number of seminars in molecular cuisine and completed his practical course.
''This restaurant is the realization of one of my oldest dreams which materialized thanks to Botrini’s Project, a successful television program by the same name on Alpha, and to the participation and total support of the channel. It was created for the intention of opening up a road to cooking for young people who were seeking a career opportunity in their lives.
Those who believed in my project are with us today working side by side in Botrini’s kitchen.
My dream, however, was more complex because I always believed that one of the greatest pleasures of life is to share food at a common table with friends and loved ones.
For this reason I wanted to create an affordable restaurant that would bring gastronomy closer to people with due respect to seasonality, quality and the indigenousness of my raw ingredients.
I also designed a flexible menu that allows one to taste the various expressions of my cuisine, freely choosing, according to mood, between the dishes that I suggest, adhering to BOE’s small menu, or the larger degustation menu.''