Felix Lo Basso Private Dining
OVER 30 YEARS OF FINE DINING
A CAREER IN MICHELIN RESTAURANTS
THE BEST CHEF AWARDS #68 2022
A career shaped by fine dining. Restaurants recognised by the Michelin Guide. More than thirty years devoted to cooking, research, ingredients and hospitality.
Today, Felix Lo Basso brings all of this to an even more personal setting.
You no longer have to go to the restaurant. Felix comes to your table.
Felix Lo Basso. A life devoted to cooking.
Felix Lo Basso
A life in the kitchen.
Today, at your table.
Felix Lo Basso was born in Molfetta, Puglia. The sea, the Mediterranean and the food culture of his homeland remain a constant presence in his cooking, even as his career takes him far from his roots.
From the Dolomites to Milan. From Trani to Switzerland. A career spanning restaurants, personal projects and significant recognition from the Michelin Guide.
In 2022, international recognition also came from The Best Chef Awards, which placed Felix Lo Basso 68th in its world ranking.
Over the years, these varied experiences have shaped a distinctive cuisine: Italian, contemporary, rooted in ingredients and seasonality, bringing together technique and memory without ever losing sight of flavour.
With time, however, one element has become increasingly important: the relationship with the guest.
From the restaurant to your table
A new chapter. The same cuisine.
For years, guests came to Felix Lo Basso’s restaurants. Today, Felix comes to his guests.
Private Dining is the natural evolution of a career in fine dining: bringing the experience, technique and care of cuisine recognised by the Michelin Guide into an entirely private setting.
A home, a villa, a chalet, a private residence or a venue chosen to celebrate a special moment. The setting changes. Felix remains at the heart of the experience.
01 / The private experience
One chef.
One table.
Your evening.
This is not a conventional private chef service. Nor is it simply a restaurant menu recreated in another kitchen.
Every experience begins afresh. Felix listens to his guests, understands the occasion, considers the setting and creates a culinary journey for that particular evening.
The menu follows the season, the availability of the finest ingredients and the identity of his cuisine. The deliberately intimate scale, from 2 to a maximum of 8 people, makes possible something a large restaurant can rarely offer: time, attention and a direct connection with the chef.
A Michelin-starred chef. One table. Your guests.
2 – 8guests · a menu created for you
Ingredients. Memory. Flavour.
What it means to have Felix Lo Basso at your table
The experience of an exceptional restaurant, without the restaurant
Choosing Felix means more than having someone cook in your home. It means bringing to your table the experience of a chef who has spent his career at the highest level of gastronomy.
The selection of ingredients, the composition of the menu, the preparations, the technique, the presentation of each dish, its story and the connection with the guests all contribute to one experience.
With one fundamental difference from a restaurant: that evening, Felix is cooking only for you.
The language of cuisine
Memory meets
wonder.
Felix’s roots lie by the sea. Puglia and the Mediterranean remain an important part of his culinary identity.
His years in the Dolomites met the sea of his childhood. His experience in great restaurants met the simplicity of the ingredient. Technique met memory.
The result is contemporary Italian cuisine in which the ingredient takes centre stage. Because flavour must always come before technique.
A menu created for you
No catalogue.
No set formula.
You will not find a menu to choose from on this website. That is a deliberate choice.
A private experience with Felix does not begin with a catalogue of dishes. It begins with the people, the occasion, the place, the season and the guests’ tastes.
Every menu is created for its occasion, preserving the identity of Felix’s cuisine while adapting it to the experience you wish to create.
New encounters, the same signature
Felix’s cuisine,
beyond the table.
02 / Selected Events
Occasions to remember.
An intimate setting is now at the heart of Felix Lo Basso’s cuisine. For selected occasions, however, his experience can take on a larger scale.
Felix can personally conceive and direct the culinary project for private and corporate events of up to 200 guests, coordinating the kitchen brigade and the organisation needed to deliver the service.
The number of guests changes. The culinary signature remains Felix’s.
03 / Collaborations
A meeting of identities.
Felix Lo Basso is available for selected collaborations with restaurants, hotels, resorts, companies and brands seeking to create a distinctive culinary project.
Guest Chef, Restaurant Takeover, Signature Menu, four-hands dinners, brand experiences, live cooking demonstrations and special projects are developed individually, with the chef’s identity at their heart.
A career recognised by Michelin. Cuisine that brings chef and guest ever closer.
From his earliest professional experiences to his first Michelin star. From the Dolomites to Milan. From a return to Puglia to more intimate projects. And on to Switzerland.
Over the years, Felix Lo Basso has led several restaurants recognised by the Michelin Guide, exploring different expressions of fine dining. Yet his career has followed a clear direction: bringing the chef ever closer to his guest.
Today, the chef’s table is no longer confined to a restaurant. The chef’s table can be yours.