Chef
Federico Fernandez
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
- Venue
- Bianca · Restaurant
i. Biography
The route from a family kitchen to a pastry station is usually measured in repetition, not romance. For Federico Fernandez, it runs through Buenos Aires, through an Executive Pastry Chef post at Four Seasons Hotel, and into the case at Bianca, where panettone sits as the house’s signature bakery item. The work reads as pastry built on discipline: hotel polish carried forward into laminated dough, viennoiserie, and the control required for a clean crumb.
Coming Up
Federico Fernandez trained at Buenos Aires before going on to work as Executive Pastry Chef at Four Seasons Hotel. Today, he is Executive Pastry Chef of Bianca.
Where They Are Now
At Bianca, the pastry program is built around precision that still needs to sell at first glance. Fernandez’s work lives in that overlap. Panettone, the restaurant’s signature bakery item, anchors the case, but the rest of the selection matters just as much. The case is arranged with enough restraint to read as deliberate, enough variety to keep each pastry distinct. The appeal is technical rather than showy: familiar formats handled with enough control that texture, sweetness, and structure do the work.
Career - Executive Pastry Chef — Bianca, Culver City - Executive Pastry Chef — Four Seasons Hotel Education: Buenos Aires
Signature
Federico's signature dishes include Panettone, Cannoncini, almond croissants, and Sfogliatella. Each belongs to a different corner of the pastry world, yet together they sketch a portrait of a pastry chef attentive to contrast and structure: the airy generosity of Panettone, the crisp shell and tender filling implied by Cannoncini, the buttery layers of almond croissants, and the intricate, ruffled construction of Sfogliatella. The names themselves suggest movement and detail, a pastry vocabulary that reads as both classic and specific. In Fernandez’s hands, they become less like a checklist than a repertoire—an edible grammar built from tradition, repetition, and the careful management of heat, time, and texture.
FAQ What is Federico Fernandez's current role? As of 2026, Federico Fernandez is Executive Pastry Chef.
