i. Biography
Cuisine is the through-line here: Tuscan reference, Michelin-starred restaurant discipline in Italy, and current execution in China’s luxury dining sector. In Federico Pucci’s case, the craft has stayed close to Italian flavour while moving through different service expectations, from Prato in Tuscany to Don Alfonso 1890.
The Path
Tuscan cooking supplies the base note: place, sea, traditional preparations, and flavours used as structure rather than decoration. For Federico Pucci, Prato in Tuscany remains the reference point, visible in work that treats regional identity as a working vocabulary. Michelin-starred restaurants across Italy provided the professional frame: repetition, restraint, timing, and the pressure of kitchens where cuisine is handled as craft, not backdrop. In Pucci’s biography, that restaurant experience functions as the central recognition, shaping the clarity of the later cooking more than any prize list. Training in 2023 placed Pucci within a contemporary hospitality context before his role as Head Chef at Palazzo Versace Macau, Food & Beverage of Grand Lisboa Palace Resort Macau, where Italian cooking operated inside a broader luxury dining and service environment. The current role at Don Alfonso 1890 continues that line: restaurant discipline applied in a demanding international setting, with Tuscan memory held inside a present-tense professional kitchen.
The Current Chapter
The work at Don Alfonso 1890 in China is closely identified with *Paccheri, Cacciucco Reduction and Seasonal Seafood*. The dish takes cacciucco, the traditional Tuscan seafood stew, and tightens the reference: paccheri gives structure, Seasonal Seafood carries the central material, and the reduction concentrates the original idea without presenting it as a literal bowl of stew. The professional line is compact: Tuscany, Michelin-starred restaurants in Italy, and Don Alfonso 1890. Through Federico Pucci, those points read less as relocation than as continuity in technique and flavour, adjusted to the expectations of the dining room. This is not an awards-led profile. The evidence is in kitchens, roles, signatures, and the steady narrowing of identity: Tuscan origin, disciplined craft, contemporary execution.
Signature
Signature dishes include “Paccheri and Strascinati di nonno Ernesto.
Profile updated July 2026
FAQ
Asked of Federico
Who is Federico Pucci?
Federico Pucci is chef at Casa Don Alfonso — Italian.
Where did Federico Pucci train or study?
Federico Pucci trained at Macau University of Science and Technology and Macau University of Science and Technology.
What is Federico Pucci known for?
Italian cuisine.
