Meet Enzo

Hey there—I’m Enzo, and if there’s one thing I’ve learned over the years, it’s that a little patience and a perfectly heated water bath can work absolute miracles in the kitchen.

I was born in Chicago, raised on a beautiful mix of Italian family traditions and the electric energy of American city life. My parents ran a small neighborhood deli, and some of my earliest memories are of the hum of the meat slicer, the scent of provolone, and the clatter of pans as my dad whipped up something off-menu just because he felt like it. Cooking was never a chore in our house—it was celebration, therapy, even rebellion sometimes.

Our Story

The Passion Behind EnzoRecipes

I didn’t start as a chef. For a while, I chased other dreams—graphic design, bartending, even a short stint as a music producer. But cooking always pulled me back, especially the kind of cooking that blends creativity with technical precision. Enter sous vide. The first time I sealed a pork chop, dropped it in a warm bath, and came back to meat that was tender, juicy, and somehow even better than I hoped—it was like someone had handed me a key to a whole new world.

That key changed everything. I dove in hard, teaching myself, reading research papers, trying every experiment I could dream up. I made mistakes (overcooked custards, exploded bags, the occasional chicken that turned to mush), but I kept learning. Now, at 42, I’m proud to say I’ve built a life around this craft. I teach, I consult, I host pop-up dinners, and I still lose myself in the joy of slicing into something and realizing, “Yeah… this is exactly right.”

What I love about sous vide isn’t just the results—it’s the accessibility. It doesn’t matter if you’re a beginner or a Michelin-starred chef. This technique levels the playing field. It gives you time to think, to taste, to explore. And it turns the kitchen into a place where precision meets play.

I believe food is one of the purest forms of connection we have—between cultures, generations, strangers, friends. And sous vide, oddly enough, has taught me more about slowing down and appreciating those connections than any other method. I’m not here to gatekeep or impress you with fancy terminology. I’m here to share, to learn, to eat well, and help you do the same.

So whether you’re cooking your first steak or dialing in your 500th yolk, welcome. Let’s make something unforgettable.