Born in Naples, Federico Vigilante initially chose an academic path after completing his scientific high school diploma, enrolling in a university degree in History and Philosophy. However, influenced by his parents’ work as restaurateurs — and by a growing passion for cooking — he decided to change direction. After leaving university, he devoted two years to gaining hands-on experience in several kitchens across Naples.
Then came the Caribbean, where his parents had meanwhile opened a restaurant. It was there that a young Vigilante began testing himself on a much larger scale, managing significant volumes and fast-paced service. At the age of 22, however, he felt the need to further shape his professional profile through formal training. That is when he encountered ALMA, where he attended the Basic Culinary Techniques Course.
His desire to travel and experience everything first-hand soon prevailed over continuing academic study. He returned to the Caribbean to work in his family’s kitchen, before moving on to New York and eventually landing in the sun-soaked setting of Abu Dhabi. There, he joined the hotel on Yas Island, one of the most prestigious locations within the Radisson Blu chain, where he remained for around a year as the chef of the hotel’s Italian à la carte restaurant.
He then moved to the Jumeirah hotel group, becoming chef of the Italian restaurant in the company’s first luxury hotel set among the desert sands.
After eight years abroad, he chose to return to Italy — and specifically to ALMA — this time not as a student, but as a lecturer. The opportunity to study recipes in depth, test them, and then pass that knowledge on to students was what ultimately convinced him to pursue teaching. His years in professional brigades had taught him how to build cohesive teams working towards a single goal: delivering a successful service and fostering strong team synergy.
Today, Chef Vigilante is a demanding lecturer with his students — pushing them to perform at their best, to unlock their potential and to ensure their sacrifices are truly rewarded.
Favourite dish to enjoy: his Aunt Fabiana’s aubergine parmigiana
Favourite dish to cook: barbecued meats
Cuisine in three words: heritage, cross-cultural influence, sharing.