Since 2020, he has been Chef Patron at Osteria Enoteca Cuntitt, having refined his technique and vision while working alongside the chefs who inspired him.
Nel 2018 è l’unico finalista ticinese al Grand Prix Joseph Favre, the first recognition in a journey that continued in 2022 with the title of Scoperta dell’anno and 15 points Gault&Millau.
In 2023, a turning point in the chef’s journey: the attainment of a Michelin star, 16 Gault&Millau points, the “Scalata dell’anno” award, and entry into Les Grandes Tables Suisses.
A journey of continuous growth that reached a new milestone in 2026: 17 Gault&Millau points, recognising a culinary philosophy defined by exploration, precision and a contemporary vision.
“Cooking is experimentation, passion, and love.”
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The cuisine of Federico Palladino is born from the meeting of instinct and rigor. Essential ingredients, selected with precision, become the core of a contemporary gastronomic narrative. Each dish seeks balance, intensity, and clarity of flavor. A cuisine that surprises without ever losing direction.
“Cooking is experimentation, passion, and love.”
The cuisine of Federico Palladino is born from the meeting of instinct and rigor. Essential ingredients, selected with precision, become the core of a contemporary gastronomic narrative. Each dish seeks balance, intensity, and clarity of flavor. A cuisine that surprises without ever losing direction.
In 2026, Federico Palladino reaches a new milestone with 17 points Gault&Millau, un ulteriore riconoscimento del percorso di crescita dell’Osteria Enoteca Cuntitt.
In 2023 Chef Palladino marks a turning point in the his career: earning the Michelin star, the 16 points Gault&Millau, the award Scalata dell’anno e l’ingresso tra Les Grandes Tables Suisses. Un percorso che prosegue nel 2024 con l’ingresso nell’Associazione Le Soste.
Già nel 2022, with the title Scoperta dell’anno and 15 points Gault&Millau, Federico Palladino si afferma come una delle voci più promettenti della nuova cucina svizzera.
From 2020 è Chef Patron dell’Osteria Enoteca Cuntitt, dopo aver affinato tecnica e visione nelle brigate degli chef che l’hanno ispirato. Nel 2018 è l’unico finalista ticinese al Grand Prix Joseph Favre, the first milestone in a journey defined by precision, exploration and a contemporary vision.