Chef Federico Gastaldelli

There are stories that are born in the kitchen without making noise, almost by chance. Federico Gastaldelli’s story, born in 1979 in Tregnago but raised in Belfiore, in the heart of the province of Verona, begins like this: a boy who comes home from school, opens the refrigerator and transforms what he finds into a plate of pasta. No one had explained techniques or recipes to him: the instinct was already there, natural, clear.

After hotel school in Chievo, Verona, Federico enters the world of catering with the same humility with which he had started cooking as a child. His first assignment is in a restaurant in the Soave area, where he works alongside a Calabrian chef who transmits the fundamental basics of the trade: discipline, respect for cooking and the will to grow every day.

Federico’s path then continues in Franciacorta, where another chef opens up a new perspective for him: even a simple ingredient, if treated with technique and enriched with valuable elements, can become a unique dish.

Since 2022, Federico has held the position of Head Chef at the Testa Rossi restaurant, where he leads the brigade with precision, method and sense of responsibility.

His culinary style is defined as contemporary Italian cuisine with traditional roots, where the raw material always remains at the center.