Federico Zanellato

Federico Zanellato's culinary philosophy is rooted in a profound dedication and commitment inherited from his family of tailors, translating meticulous craft from cloth to cuisine. His passion for food, he insists, was not innate but meticulously built across years of global experience, becoming inseparable from his identity. At its core, his ethos is a "produce-driven cuisine using common-sense technique to highlight the ingredients," advocating for humility, minimal manipulation, and a deep respect for the growers, farmers, and fishermen he considers the true heroes. He strongly believes in "freedom based on the knowledge of tradition," asserting that true innovation can only come after mastering classic techniques, allowing for evolution without "bastardising classics." This belief extends to the Italian philosophy of necessity and zero waste, adapted with modern culinary precision. His overarching vision transcends the confines of a single restaurant. Having built a "culinary kingdom" of eleven diverse businesses, from fine dining (LuMi Dining) to artisan pizza (Regina), Japanese-French bakeries (Lode), Italian trattorias (Leo), and frozen yogurt shops (Freo), Zanellato aims to cover different demographics and price points. This strategic diversification ensures resilience and accessibility, all while maintaining "world-class standards, seasonal produce, and no shortcuts." The unifying thread across all his ventures is the application of the same rigorous care and attention to detail, whether crafting a thirteen-course tasting menu or a simple margherita pizza. He describes LuMi's approach as cooking "with an Italian heart and a Japanese mind," a blend of heritage, precision, and global influence. Chef Zanellato's signature approach is a masterful fusion of Italian sensibility, Japanese precision, and the abundant bounty of the Australian landscape. His technical style is a mosaic of international influences: the classical discipline of The Ritz, the Germanic rigor and precision from Heinz Beck's La Pergola, the exacting standards and philosophy of kaiseki cuisine from Nihonryori RyuGin, Nordic fermentation and preservation techniques from Noma, and a deep connection to local ingredients honed at Attica. This synthesis results in a style characterized by "precision and lightness," with an emphasis on "low intervention" to preserve the integrity of the produce. His approach to flavor and plating is defined by "Italian-Japanese elegance" and a commitment to "photogenic platings" that highlight the natural beauty of ingredients. He expertly integrates Australian native ingredients, such as finger lime for its caviar-like acidity, saltbush for umami and crunch (often as a salt substitute), lemon myrtle, warrigal greens, and macadamia nuts, infusing dishes with unique local character. He is known for creatively blending hot and cold temperatures and textures within a single dish. While LuMi offers a constantly evolving tasting menu that always features a pasta dish, some illustrative examples of his artistry include the "Heirloom salad of tomatoes soaked in lemon verbena syrup with pickles and cherries"—a dish cited as summarizing his style. Other notable creations include King fish ceviche with seasonal herbs, finger lime, and jalapeños; Macadamia chawanmushi with spanner crab, lemon myrtle, and finger lime; and an Emptied Granny Smith apple stuffed with liquorice mousse, finger lime, eucalyptus gelee, and green apple sorbet. His frozen desserts are legendary, with bestsellers such as the complex "Evergreen" (sorrel sorbet, mint merengue, basil granita, shiso gelatin), Yuzu ice cream and licorice, Macadamia ice cream, Coffee cream, caramelized buckwheat, Douglas fir Ice Cream & Edoo, and the uniquely prepared Buffalo Gelato with popcorn.

Career

• Chef at The Ritz Hotel, London
• Chef De Partie at Restaurant Imago, Hassler Hotel, Rome
• Chef De Partie at La Pergola, Cavalieri Hilton, Rome
• Head Chef at Ristorante Montevecchio, Rome
• Chef at Nihonryori RyuGin, Tokyo
• Stage Chef at Noma, Copenhagen
• Chef at Attica, Melbourne
• Head Chef at Ormeggio at The Spit, Sydney
• Owner Partner / Chef-Owner at LuMi Dining, Sydney

Mentored by Heinz Beck, René Redzepi, Ben Shewry.