Federico Daniele

Four Seasons Tenure

• Since 2026
• First Four Seasons Assignment: Current

Employment History

• Drink Kong, Rome; Boadas Cocktails, Barcelona; Nobu Hotel Barcelona; The Barcelona EDITION; The London EDITION; Aqua Shard, London

Education

• High School Diploma, Accountant

Birthplace

• Rome, Italy

Languages Spoken

• Italian, English, Spanish

For Federico Daniele, a great cocktail is never simply about what is in the glass. It is about the people who share it, the stories it carries and the memories it creates. As Bar Manager of MÚZSA at Four Seasons Hotel Gresham Palace Budapest, he brings an international perspective shaped by some of Europe’s most celebrated cocktail destinations and a simple philosophy: exceptional hospitality begins with genuine human connection.

Born and raised in Rome, Federico began his hospitality journey more than 15 years ago, working during summers in southern Italy before moving to Amsterdam. He learned the profession from the ground up, gaining experience in kitchens and restaurants before discovering his true calling behind the bar.

That turning point came in London. At Aqua Shard, on the 31st floor of The Shard, he was captivated by the precision and energy of the bartenders around him. Determined to learn their craft, he stepped away from his progression in restaurant service to begin again as a barback at The London EDITION. He later joined the opening team of The Barcelona EDITION before returning to London for head bartender roles. He subsequently moved back to Barcelona, where he continued his career at The Barcelona EDITION and Nobu Hotel Barcelona.

A defining chapter followed when acclaimed bartender Simone Caporale invited him to join Boadas Cocktails, one of Barcelona’s historic cocktail institutions. Federico helped develop its bar programme, build its team and shape a new chapter for a venue rooted in classic cocktail craftsmanship. After two years, he returned to Rome to join Drink Kong, where he explored contemporary techniques, unexpected ingredients and new approaches to flavour.

Together, these experiences gave him a distinctive balance of heritage and experimentation. “Classic cocktails have always fascinated me because every drink has a history,” he explains. “A cocktail can take you back a hundred years, to a particular city, a particular moment in time.”

At MÚZSA, Federico finds a setting that speaks to both sides of his craft. Inspired by the Art Nouveau splendour of Gresham Palace and Budapest’s cultural heritage, he envisions a beverage programme that celebrates Hungarian ingredients and stories while leaving room for imaginative combinations and discovery. He is committed to nurture a shared creative identity within the team and contribute to Budapest’s growing cocktail community.

Yet for Federico, the most important part of the experience cannot be measured by the complexity of a drink. “First and foremost, I am a host,” he says. “My goal is for people to leave the bar in a better mood than when they arrived.” Whether a guest chooses a cocktail, a glass of wine or tonic water, kindness and a genuine sense of welcome come first.

Away from the bar, he has discovered a favourite quiet corner of Budapest beside the Danube, just below the Chain Bridge. Watching the sunset there reminds him of peaceful moments by the sea near Rome. His preferred cocktail is the Adonis, a refined, low-alcohol combination of sherry, vermouth and bitters, although he believes the best drink is always the one shared with people who matter.

Curiosity, above all, continues to guide his journey: a willingness to learn from others, to revisit the classics and to discover what might come next.