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“It is on the close contact with nature, on the scents, on the flavors of the earth that I base my cuisine. An innovative cuisine, but closely tied to the values of tradition, to that return to the authenticity of the past, to that intensity given by the small-big things of every day "

Chef lover of tradition, but always careful to revisit the dishes, making them current and never monotonous. Born in 1988, today Federico Belluco is considered one of the 5 youngest and most talented chefs in Italy: he appeared in fact in the "firmament" of the 2016 Michelin Guide, thus winning the first star at only 27 years old. Born in Turin, in CAST Alimenti he spent a year as a scholarship, assisting the teachers in the classrooms of the Professional Advanced Diplomas in Italian Culinary and Pastry Arts. His passion for cooking led him to mature international experiences in Australia, France, Spain, before arriving at Giancarlo Perbellini's "Casa Perbellini" restaurant in Verona in 2014. In 2015, the proposal to support Chef Perbellini in opening of the new Dopolavoro Dining Room of the JW Marriott Venice Resort & Spa, directly coordinating the brigade.

Following his four-year experience in managing the cuisine of the Dopolavoro restaurant, Federico decides to accept another opportunity that makes him take a further step forward in his career, becoming the Executive Sous Chef of the JW Marriott Venice Resort & SPA, the hotel that has hosted his starred restaurant until then. In September 2019, Federico accepted the privilege of becoming Executive Chef at the Relais San Lorenzo, in Bergamo, a privilege that is giving him the opportunity to carry out an ambitious culinary project, which is now ready to be revealed and appreciated again by the public.