Chef Federico — Private Chef in Lerici

I am Federico, Italian by birth, and my passion for cooking was ignited from a young age. I have always believed that cooking is an art that transcends mere nourishment; it is a sensory experience that engages all the senses. My essence as a chef is reflected in the care and dedication I put into every dish, striving to create a perfect balance between tradition and innovation. I have been fortunate to work in various international settings, which has allowed me to enrich my culinary repertoire with techniques and flavours from around the world. I love exploring new combinations of ingredients, always with a keen eye on quality and sustainability. My cuisine is a continuous journey, a narrative that evolves with each new experience, always aiming to surprise and delight those who savour my dishes.

I began my professional journey in Italy, working at traditional restaurants that provided me with a solid culinary foundation. My career took a significant turn when I had the honour of working for the Prada family in Milan for four years, an experience that taught me the importance of elegance and precision in cooking. Subsequently, I broadened my horizons by working in Australia and French Polynesia, where I honed my skills in French restaurants and luxury resorts. Upon returning to Italy, I had the opportunity to work at the Michelin-starred restaurant LoRo* near Bergamo, where under the guidance of Chef Pierantonio Rocchetti, I learned modern and refined techniques. In 2021, I moved to Dubai to open a new restaurant, a project that quickly achieved great success. My adventure in the United Arab Emirates continued in Abu Dhabi, where I opened the restaurant Totó, awarded Best Newcomer Restaurant Abu Dhabi 2024 and Best Pizza at the international gourmet show.

I chose to become a private chef during the Covid period in 2020 in Italy. This experience allowed me to offer a highly personalised service, bringing haute cuisine directly into the homes of my clients. I love the intimacy and connection that are created when cooking for small groups, where I can dedicate all my attention to the details and personal preferences of the guests. My philosophy is to create unique culinary experiences that reflect the tastes and needs of those who entrust me with their table. This transition also led me to establish my own F&B consultancy company, where I can leverage my extensive experience to help other chefs and restaurateurs achieve excellence.

My specialisation lies in the ability to skilfully blend different culinary traditions, creating dishes that are both innovative and respectful of their origins. I am particularly adept at using modern techniques learned during my time at the Michelin-starred restaurant LoRo*, combining them with Mediterranean, Japanese, and French influences. My deep knowledge of raw materials and cooking techniques allows me to develop menus that enhance the natural flavours of the ingredients, maintaining a balance between aesthetics and taste. I am also distinguished by my ability to effectively manage food costs and develop menus that meet the demands of a discerning and sophisticated clientele.

My cuisine reflects an international experience, the result of years spent working in various corners of the world. Operating in the United Arab Emirates, I have had the opportunity to unite diverse culinary influences, creating dishes that are a true melting pot of flavours and cultures. Each of my dishes is designed to offer a complete experience, where technique and creativity meet to surprise and delight. I firmly believe in the importance of the quality of ingredients and the respect for culinary traditions, elements that I strive to convey in every culinary creation.