Federico Fernandez

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.

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.

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.