Federico Zanasi, born in 75, graduated from the Serramazzi Hotelier School in Modena
He started his experience on the kitchen stoves of the famous restaurant, Amerigo 1934 a one star Michelin restaurant for over 20 years.
After a working experiences in America and Spain, in 2005 he meets Moreno Cedroni, a well-known 2 Michelin Star chef that became his "maestro" and with him he collaborates for the next 9 years, during this period he works in Cedroni‘s various restaurants (Madonnia del pescatore and Clandestino). Federico personally follows the opening of the Hotel Maison Moschino in Milan and looks after the restaurant services of the Long beach Mauritius Resort.
He has attended numerous kitchen congresses such as: Lo Mejor de la Gastronomia and Identità golose that in 2011 awards him Best Sous Chef of the Year.
For the last two years he has been running the Principe delle Nevi restaurant in Cervinia and as lecturer at the Eataly cooking courses
In his kitchen at the foot of the Matterhorn, following the experiences he has gained, he combines a solid traditional cuisine with recipes of great technique and creativity. Very careful in the choice of the ingredients, he collaborates with different suppliers of the Slow Food circuit as well as small local producers of the area. The result is a cuisine that has its roots in the local territory with a strong desire of innovation, giving life to elegant and original dishes.