Hello, I'm Federico.

Passionate bartender with a innately love for people, ready to serve at all times, to help coworkers, to learn and study how to give professional and warm hospitality to guests and how to elevate their cocktail experience.

l've started bartending in the beginning of 2022, getting first used to rhythms of a bar while working mainly as a barista and server, but shifting very fast to the cocktail world. I've been for around a year and a half under a very good small city bartender, more so for the actual job of serving hospitality than of the arts of the craft cocktail and started compensating that lack with personal study and good reads. I soon found my city as too small for me, especially Regarding Cocktails (pun-intended), for Cuneo's clients are not prone to change, or to anything that's not what they always had, so I started opening my eyes to the rest of the world. I went to New York to explore and experience its craft cocktail life where, in the meantime, I participated in the EBS bartender 4 weeks course learning new tricks and history and, more importantly, where I met amazing mentors and got to work quite a lot on my speed and technique. I've then continued to stay in the city for a month visiting bars and learning from some of the best bartenders of the world and then I moved to Curaçao, to experience bartending life in the Caribbean resorts. I've worked there for a month and a half learning less then expected, for no real mentor was there, even in one of the best resorts on the island. This experience taught me nevertheless a lot about hospitality for everyone on the island was a prime example in it. I went back to my city to help my previous bar for the summer and in October I came to Copenaghen where I started working right away in No-Stress in Norregade and from April on the Tipsy Mermaid in Nyhavn. I know I have much to learn, but I also recognise my passion, keen mind and innate hospital soul. My main focus of growth for now in the arts of the cocktail is more related with classics, their history and the possible tweaks and riffs sometimes needed to give them soul and to adapt them to what I can believe the person in front of me needs. I believe that your bar would be perfect for my growth and that I will be a coworker you will be proud of.

International Bartender Course (4 weeks)

Grade A New York - Feb 2024

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