Federico Destro

Federico Destro

Federico Destro

Born and raised in Venice, Italy, my relationship with food began as a young child “helping” my mother make gnocchi…or more correctly, playing with the floury dough on the kitchen table. At age 14, I enrolled in culinary school for 5 years.

During the summer breaks, I would work in various restaurants and hotels in Venice and the surrounding area. I also spent a season working in Tuscany. In 1999, I decided to leave Italy to experience the world and I arrived in Grand Cayman to work as a line cook at Ragazzi Restaurant. After 2 years, I was promoted to Head Chef – a position I held for 5 more years. In 2007, I moved on to help in opening sister restaurant Luca at the Caribbean Club, where I worked as Head Chef for 9 years. Finally at the ripe age of 40, the opportunity to open my own restaurant arrived, and after teaming up with Barney, the bacaro adventure began. My food philosophy is simple – source the freshest, quality, local ingredients, and simply match them together – no messing around! I believe in letting the food speak for itself!