About Me





The Story of Chef Federico Michieletto



Originally from Mogliano Veneto Italian, I graduated from the Italian Culinary of Art Institute of Castel Franco Veneto, Italy in 1989. Since 1989, with more than 30 years of working experience in Food and Beverage industry, I had forged in various fine dining restaurants and hotels in worldwide, as well as furthering and refining my skills in cuisines and experience.


In his life, Chef Federico Michieletto had fulfilled and envisioned a more innovative Western and Italian cuisine by integrating traditional and authentic recipes with novel flavours, resulting in new and original creations.

His experience and passion towards incredible contemporary Italian cuisine have lead me to a positive career growth, particularly the main reason which has brought me to expand knowledge and gain inputs from independent restaurants, big F&B corporation to leading hotels in Italy, Singapore and Malaysia.

At the moment, Chef Federico Michieletto is very much involved as an F&B consultant and chef consultant for new restaurant or upgrading existing restaurants, marketing research in F&B industry, F&B business developments, International, Western and European business conceptualization or business expansion.


F&B & Chef Consultant To give professional assistance to clients working in some aspect of the food industry.  Offer plans, advice, training, and support for improving all aspects of the restaurant.

Existing business: Upgrade/ improve F&B business by making changes to the menu, interior design, brand and concept, spending patterns, and treatment of customers.

New business: working with the owners to develop the original concept, food selection, ambience, and daily operations of the business. to create a menu, train kitchen staff, line up reputable suppliers. train new restaurant personnel first-hand.

Contact:

Facebook: https://www.facebook.com/federico.michieletto1
Email: federico.kl(a)gmail.com
Linked In: https://www.linkedin.com/in/federico-michieletto-1b07974/


Kitchen Director, Executive Chef and Head of Operations
  • Companies that he had worked for: Pavilion Group, Marini’s Group, Pietro, Tai Thong Resources Bhd, Sunway Lagoon Resort Hotel, Modestos Group of Restaurant (Malaysia)
  • Hotel Campiello*** & Villa Stucchi, Mogliano Veneto *****, Restaurant al Desiderio, Restaurant Tre cuochi, Restaurant Bastianelli al molo

Personal achievements
  • Winner of many awards for the best executive chef, Innovative chef and Italian chef by HAPPA, Chef Association Malaysia, World Chef Association, Wine and Dine, Malaysia Tattler, Hotel association Malaysia, MIGF, Singapore Hotel, Italian Food Lover, Maldives Chef Association
  • Invited Chef Judge in various F&B Culinary Competition in Doha, Manila, Malaysia and various South East Asia countries.
  • Medalist during my tenure as the President of Chef Association Malaysia in many competition
  • Winner of Top 3 in Bocuse Dor Asia
  • Winner of many local and international award in the various companies during my tenure with them
  • Bocuse Dor President in Malaysia
  • Chaine De Rotisserie National Council Member
  • Member of Cordon Noir Caviar Club
  • Invited speaker in Santiago, Chile for Chef World Congress 

Certifications:

       H.A.C.C.P  Implementation
       Train the Trainer
       Costing, Budgeting, SOP, etc



Associations:

       WACS (World Association of Chef’s Society) International Certified Judge  (2006 - Present)
       President Bocuse Malaysia  D’or (2015 - Present)
       Taylor’s College University, Honoury Advisor of Board
       Berjaya Culinary University, Honoury Advisor of Board
       President Chefs Association Malaysia 2007- 2011
       President of Bocuse D’or Malaysia For Asia winner 2010
       President Bocuse D’or Malaysia Lyon Final 2011
       President Bocuse Malaysia  D’or Asia  first runner-up 2009
       President of Jury Bocuse D’or France Lyon 2009
       Vice President Chef Association of Malaysia 2002-2007
       Chairman cum Organizer W.A.C.S Asia Pacific Forum 2007Asia Pacific Master Chef (Higher Education) -The only one and first to be introduced in Asia


Extra Curriculum
  • President Chefs Association Malaysia 2007- 2011
  • WACS (World Association of Chef’s Society) International Certified Judge 2006 -Present
  • Winner of multiple awards by HAPPA king of the kitchen, MIGF best chef (2017, 2016, 2013, 2014)
  • President of Bocuse D’or Malaysia For Asia winner 2010
  • President Bocuse D’or Malaysia Lyon Final 2011
  • President Bocuse Malaysia D’or Asia first runner-up 2009
  • President of Jury Bocuse D’or France Lyon 2009
  • Vice President Chef Association of Malaysia 2002-2007
  • WACS Offical Speaker
  • Congress in Chile 2010 for “Halal Food Development”





  • Trainer For US Potato board in Jakarta and Surabaya in 2010 
  • WACS Official Speaker -Congress in Chile 2010 for “Halal Food Development” 
  • Pastry World Cup Malaysia 2006 - Introduction & Implementation Speaker 




Authors, Guest Chef

       Author of Book “Pasta from My Italy” 2008
       “Winner of Gourmand Award for the best 10 Italian book of the Year 2008”
       Norwegian Recipe Book “Mosaic” -in conjunction with the presence of Prince & Princess of Norway and The Flying Culinary Circus
       Appearance on TV shows and many time guest chefs in Malaysia and around Asia.



  
  • Mini Italy cookbooks:





Guest chef / Trainer/ Speakers

       Guest Chef  in  Philipines 2017 Shangrila Boracay USA Potato
       Guest Chef Melbourne Australia RCV Club 2016
       Trainer For US Potato board  in Jakarta and Surabaya in 2011
       WACS Official Speaker -Congress in Chile 2010 for “Halal Food Development”
       Traning and Guest guest Chef In Mauritius 2007
       Pastry World Cup Malaysia 2006 - Introduction & Implementation Speaker

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