There are chefs who enter the kitchen through ambition. And there are those who arrive there through instinct.

Raised between the warmth of his grandmothers’ cooking and an early fascination with psychology, philosophy, and human-centered studies, Federico was initially drawn toward understanding people rather than becoming a chef. Yet somewhere between thought and emotion, he discovered another language entirely: cooking.

A language that felt immediate, tactile, and deeply human.

Before fine dining and Michelin kitchens and international hotels, there was a humble ‘Sciamadda’ in Genoa, a traditional family-run space where Federico first discovered the beauty of honest, instinctive cooking. It was there that Federico learned one of the principles that still defines his cuisine today: simplicity is never simple.

From Italy, his journey expanded outward. Formal culinary training led him into Michelin-starred kitchens on Lake Garda, followed by nearly a decade between Ireland and Asia, from Seoul to Japan, and now Vietnam. Each destination refined his perspective, not by changing his Italian identity, but by deepening it.

Today, at Bacco, Federico brings together all those layers of experience into a culinary philosophy grounded in restraint, authenticity, and emotional connection.

To Federico, Italian cuisine is less a performance than a feeling: generous, instinctive, and quietly confident. A table where time softens, conversation stretches effortlessly, and every ingredient is allowed to speak with clarity.

That philosophy shapes the very spirit of Bacco.

More than an Italian restaurant, Bacco is envisioned as a social hub evolving throughout the day with the changing pulse of the hotel and the city itself. Mornings begin quietly with coffee, lightness, and ease. Lunch becomes vibrant and social. By evening, the atmosphere transforms into something warmer, more indulgent, and unmistakably alive.

“It’s not about creating something staged,” Federico shares. “I want people to feel at ease. A place they return to not only for the food, but for the atmosphere, the connection, and how it made them feel.”

This sense of effortless sophistication defines Bacco’s identity within Hanoi’s evolving dining landscape. Under Federico’s direction, the restaurant embraces the spirit of contemporary Italian dining while remaining deeply connected to the emotional essence of hospitality itself.

His cooking reflects precision without rigidity. Tradition without nostalgia.

Elegance without complication.

At the heart of every plate is a respect for ingredients, seasonal produce, balanced flavors, careful technique, and the belief that true craftsmanship often reveals itself in the smallest details. Slow extractions, clean flavors, proper seasoning, and thoughtful simplicity become quiet signatures of his cuisine.

What gives Federico’s perspective its depth is the way he approaches dining beyond the plate, as something emotional, human, and deeply connected to the people gathered around the table.

And if Bacco could be described as a single feeling?

“A long meal where time slows down,” he says. “Something relaxed, natural, where conversation flows and everything feels effortless.”
A simple moment that stays with you.

Read more about Bacco’s story and why it is considered the best Italian Restaurant in Old Quarter, Hanoi.