Federico Michieletto

The Climb

Hotel kitchen service formed the base of the craft at Hotel Villa Stucky in Mogliano, where Federico Michieletto worked as Hotel Villa Stucky and learned the pace, discipline, and consistency expected in hospitality. That foundation led into EQ Kuala Lumpur / Sabayon at EQ at EQ at EQ in Kuala Lumpur, where the work demanded precision in a more exacting international setting and where he served as Executive Chef. The role placed classical training into a new context, with the kitchen accountable to both technique and local expectation. At the Chefs Association of Malaysia, Federico Michieletto served as president from 2007–2011, extending his work beyond the pass and into professional leadership. That position put him in contact with the wider structure of the trade, where standards, exchange, and community all sit alongside daily service. The period also reflects a career built on movement without losing contact with method. In that kind of kitchen, the work is less about a fixed geography than about food that can travel cleanly and hold its shape across distance. His background across Italy, Southeast Asia, and beyond gives that role its range.

Today

The job calls for range, repetition, and control, with enough flexibility to meet different audiences without abandoning the discipline that underpins the kitchen.

Signature

Pasta from My Italy is the signature dish associated with Federico Michieletto. The title keeps the reference close to origin, and it points to a kitchen language grounded in Italian cooking even as the career itself spans multiple regions and service cultures.

In Their Words “Federico's philosophy is to push boundaries by adding ingredients from other cultures to traditional recipes but remembering original flavours.”

Recognition

Best in the World Gourmand Award for Italian Cuisine (2007) is among Federico Michieletto’s honors.