Born in 1988, today Federico Belluco is one of Italy’s 5 youngest and most talented chefs, having been awarded his first Michelin star at only 27 years old. Fond of tradition but with an eye on the future, Federico is constantly revisiting authentic recipes with flair and innovation, giving new life to traditional dishes. His passion for culinary arts pushed him to leave Torino, his hometown, to work in Australia, France and Spain before heading back to Italy in 2014, where he started working for Giancarlo Perbellini at “Casa Perbellini” in Verona. In 2015, a new exciting challenge arose and Federico accepted Chef Perbellini’s offer to coordinate the brigade of the new Dopolavoro Dining Room, JW Marriott Venice Resort & Spa’s fine dining restaurant.
“It is the fond bond with nature, the scents and flavors of earth, that lies at the essence of my cuisine.An innovative way of cooking, deeply rooted in the tradition and its values, in the authenticity of the past and the greatness of everyday little big things.” These are the words chosen by Federico Belluco to describe his style, characterized by the use of genuine flavors combined with talent and originality.
These words embody the essence of Dopolavoro’s philosophy, deeply intertwined with the restaurant’s Herbs & Vegetable garden, where Federico selects his ingredients daily to ensure the highest freshness and quality of dishes. And it is from the garden that guests begin their culinary journey, embraced by the powerful scent of aromatic herbs. An al fresco aperitif served on rustic stumps sets the tone for the three tasting menus – the 4, the 5 and the 10, the number symbolizing the perfection Federico loves to achieve. The final petit fours, elegantly crafted in shapes recalling the vegetables from the garden, bring to completion a delightful experience.
The list of prestigious awards for the Dopolavoro Dining Room includes the Michelin Star and the two forks – Due Forchette – from Gambero Rosso in 2016 along with the most recent two hats – Due Cappelli – from the L’Espresso Guide 2017.