SELECTED EVENTS · UP TO 200 GUESTS
Selected EventsFelix’s cuisine meets your event.
When Felix’s cuisine meets an event.
Private Dining for a small gathering is now at the heart of Felix Lo Basso’s cuisine. But some occasions call for a different scale.
For selected events, Felix personally designs and directs the culinary experience for larger gatherings, up to around 200 people.
Not standard catering. A culinary project conceived and directed by the chef.
CULINARY DIRECTION
Felix’s signature, on a different scale.
An event for one or two hundred guests cannot be managed in the same way as a private dinner for eight. Production, the brigade, service and logistics all change.
What remains constant is the culinary direction. Felix develops the culinary concept, defines the menu, organises the kitchen’s work and oversees the key stages to ensure the experience retains its identity.
The brigade is scaled to the project. Felix remains the guiding presence in the kitchen.
SELECTED OCCASIONS
Fine dining becomes part of the story.
Private events
Celebrations, anniversaries, receptions and private occasions can become the starting point for a culinary project built around the guests and the setting.
Every proposal is developed individually: there are no ready-made packages or standard catering menus.
Corporate & Brand Events
Product launches, company occasions, client events, fashion, automotive, hospitality and corporate gatherings can make cuisine part of their story.
Felix can create a menu or culinary experience suited to the context, the audience and the calibre of the event, keeping fine dining at the heart of the narrative.
Gala Dinner
A gala dinner calls for precision, rhythm and the ability to maintain quality and consistency on a larger scale.
Felix develops the culinary proposal and directs the kitchen with a brigade suited to the number of guests, the setting and the complexity of service.
THE APPROACH
A complete project. A clear direction.
01
BRIEF
The occasion, venue, number of guests, objective and level of service.
02
CONCEPT
Felix defines the culinary idea and the role that cuisine should play in the event.
03
MENU
The culinary journey is designed around the season, logistics and style of service.
04
BRIGADE
The team is scaled to the project and coordinated under Felix’s direction.
05
EXECUTION
Preparation, service and timing are organised to ensure consistency from beginning to end.
06
PRESENCE
Felix personally takes part in and directs the agreed culinary project.
UP TO 200 GUESTS
A considered limit. Unmistakable quality.
Selected Events is not designed to compete with large-scale catering. It is a deliberately limited, selective offering.
The indicative limit of up to 200 guests allows culinary management that remains true to Felix Lo Basso’s standards and identity.
Every enquiry is nevertheless assessed according to the venue, format, menu and operational requirements.
TWO SETTINGS