Federico Destro

Federico Destro

Head Chef/Partner

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 10 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!