FELIX LO BASSO
Felix Lo BassoOver thirty years of fine dining.
Over thirty years in fine dining. A career marked by Michelin stars.
Felice Lo Basso, known to everyone as Felix, was born in Molfetta in 1973. From Puglia to the Dolomites. From Milan to Trani. And on to Switzerland.
A career built over more than thirty years of cooking, research, restaurants and hospitality. Felix has led several restaurants awarded stars by the Michelin Guide, earning his first recognition in 2011 and continuing to lend his name to Michelin-starred projects in different regions and formats.
In 2022, international recognition also came from The Best Chef Awards, which placed Felix Lo Basso 68th in its world ranking.
Yet stars and awards tell only part of his story.
The thread running through Felix’s entire career is the pursuit of cuisine that is ever more personal and ever closer to the guest.
PUGLIA · DOLOMITES · MILAN · SWITZERLAND
Cuisine born by the sea. Shaped in the mountains.
Felix was born in Molfetta, on the coast of Puglia. The sea, the Mediterranean, fish, vegetables, olive oil and a cuisine centred on ingredients belonged to his earliest memories, long before they became his profession.
A formative part of his career then unfolded in the Dolomites, where he encountered ingredients, seasons and techniques profoundly different from those of the Mediterranean. Sea and mountains ceased to be opposing worlds and became part of the same language.
A contemporary Italian cuisine gradually emerged: technically accomplished yet clear, in which each ingredient remains recognisable and flavour always takes precedence over a display of technique.
2011
MICHELIN
First Michelin star in 2011, followed by several award-winning projects throughout his career.
#68
THE BEST CHEF AWARDS
#68 in The Best Chef Awards international ranking.
30+
OVER 30 YEARS
A career spanning fine dining, restaurants, research and hospitality.
IT / CH
ITALY + SWITZERLAND
Puglia, the Dolomites, Milan, Trani and the Lugano area.
THE MILESTONES
Different places. The same signature.
2011
Alpenroyal Gourmet · Selva di Val Gardena
The first Michelin star of Felix’s career.
2014
Unico Milano · Milan
Felix takes the helm of the Michelin-starred restaurant’s kitchen, opening a new professional chapter in the city.
2016
Felix Lo Basso Restaurant · Milan
He opens the restaurant bearing his name in Piazza Duomo. A Michelin star follows within a few months.
2018
Memorie di Felix Lo Basso · Trani
His return to Puglia brings memory, local identity and seasonality into a new project; a star follows in the Michelin Guide 2020.
2020
Felix Lo Basso Home&Restaurant · Milan
Just 12 seats around the kitchen: chef and guests share the preparations, the dishes and their stories. This project is also recognised by the Michelin Guide.
2022
The Best Chef Awards
Felix enters the international Top 100, reaching 68th place.
2025
Felix Lo Basso Restaurant · Lugano
The Swiss project joins the new one-star restaurants in the Michelin Switzerland 2025 selection.
MICHELIN
More than a star. A journey.
The Michelin Guide awards stars to restaurants, not to chefs as a personal title. Felix Lo Basso’s Michelin story is therefore told through the different projects in which his cuisine has taken centre stage.
From Alpenroyal Gourmet to his own restaurant in Milan, from Memorie to Home&Restaurant and on to the Swiss project: different cities, formats and chapters, united by the same culinary signature.
Not a tally of stars, but a career that has repeatedly earned the recognition of the Michelin Guide.
The Best Chef Awards
In 2022, The Best Chef Awards includes Felix Lo Basso in its international selection of the Top 100 chefs. Felix reaches 68th place.
This recognition differs from Michelin: while the Guide evaluates the restaurant, The Best Chef Awards focuses on the chef. It therefore marks a significant milestone in establishing Felix Lo Basso’s international identity.
#68 — The Best Chef Awards
FELIX’S CUISINE
Ingredients, memory and flavour.
Although the places and projects have changed many times, certain principles have remained constant: ingredients, seasonality, the Mediterranean, Italian cuisine, memory and flavour.
His Puglian roots meet his experience in the mountains. Tradition meets technique. Memory meets contemporary cuisine.
Felix does not seek to hide an ingredient behind technique. He seeks the best way to tell its story.
From the kitchen to the guest
An ever closer connection
Looking across his entire career reveals a clear evolution. First, the great kitchens. Then Michelin-starred restaurants. The restaurant bearing his name. The return to his roots. Finally, a space with just twelve seats built directly around the kitchen.
Each step brings Felix closer to his guests, leading to the simplest of questions: how personal can fine dining become?
Today
Over thirty years of fine dining devoted to a single table
After restaurants, kitchen brigades, Michelin stars and international recognition, Felix chooses a new professional direction: fewer guests, a far deeper connection with each of them.
Private Dining brings the experience of an entire career to a maximum of eight people. A home, a villa, a chalet or a private residence becomes the setting for his cuisine.
For years, guests came to Felix’s restaurants. Today, Felix comes to them.