Federico is passionate about the clean, clear flavors of Tuscany. He believes that every
dish should simply express the fresh ingredients from which it is prepared and he
demonstrates this in both his traditional and contemporary creations at Coco Pazzo.
Federico’s early hands-on culinary education took him through Italy including Genoa andMilan where he worked for two Michelin Star restaurants. He worked with the Bice organization in Paris and Puerto Rico and returned to Italy. His dream of coming to the states brought him to Chicago in 2001where he became executive chef at Phil Stefani’s 437 Rush.
Federico’s heritage and vast culinary experience make him a real Italian ambassador at
Coco Pazzo. His commitment to his culinary craft and his passion for perfection can be
seen in every dish at Coco Pazzo.