COLLABORATIONS

CollaborationsWhen two identities come together.

Felix’s cuisine meets restaurants, hotels and brands.

Felix Lo Basso tasting a preparation with another chef while working in the kitchen

Some projects begin with a meeting of different identities.

Felix Lo Basso develops selected collaborations with restaurants, hotels, resorts, companies and brands seeking to create a distinctive culinary experience in harmony with their own project.

No standard formulas. Collaborations shaped individually.

Felix Lo Basso smiling in a white chef’s jacket, standing in front of the kitchen counter

GUEST CHEF & RESTAURANT TAKEOVER

Felix’s cuisine. A new setting.

A dinner, a limited series of services or a temporary residency can bring Felix’s cuisine into a restaurant, hotel or resort.

The project may take the form of a Guest Chef Dinner, Restaurant Takeover, four-hands dinner or temporary culinary experience.

Felix shapes the menu in dialogue with his hosts, preserving his own identity while respecting that of the setting.

SIGNATURE MENU

A culinary signature designed to last.

A restaurant, hotel or hospitality project can commission Felix to create a menu, a tasting journey or a selection of signature dishes.

The work may include the concept, recipe development, plating, ingredient selection, preparation planning and a practical handover to the project’s kitchen brigade.

The collaboration is defined according to how Felix Lo Basso’s name and identity will be used.

Small vegetable compositions with green leaves and flowers, presented on pebbles in a round wooden holder

SPECIAL PROJECTS

Hospitality, products and culinary culture.

Hotel & Resort

Luxury hospitality can introduce Felix’s cuisine through guest experiences, residencies, special menus, openings, private events or culinary projects dedicated to the property’s guests.

The format is shaped around the character of the hotel or resort, the duration of the collaboration and the experience envisaged.

Brand

A brand collaboration can take different forms: a private dinner, a launch, the creation of a recipe, a culinary activation, a live cooking demonstration or special content.

Felix takes part in projects where cuisine, product and brand identity can come together naturally and credibly.

Live Cooking & Special Projects

Festivals, events, public appearances, masterclasses and editorial projects can offer opportunities to share the chef’s work beyond the restaurant and Private Dining.

Every project is considered individually, according to its content, audience, location and fit with Felix’s career.

Black-and-white photograph of Felix Lo Basso concentrating on plating a dish

THE RIGHT FIT MATTERS

Behind the name, the cuisine remains.

A collaboration should not happen simply because it is technically possible.

Felix selects projects in which his presence has real meaning, and where he can preserve quality, culinary identity and a direct connection with the work.

The name matters only when the cuisine remains behind it.

FORMS OF DIALOGUE

Creativity finds new paths.

Felix Lo Basso with a team of chefs in front of the kitchen counter
Felix Lo Basso leaning over a plate during service, with the team at work in the background
Close-up of long pasta with green garnishes, served at the centre of a white plate

PRIVATE AND CORPORATE EVENTS

When the project becomes an event.

For selected occasions with up to 200 guests, Felix conceives and directs the culinary project through Selected Events.

Propose a collaboration

Tell us the type of project, the date or period, the location, the intended audience and the role you envisage for Felix. Proposals are considered individually.