Antonio Favuzzi

Coming Up

The London years sharpened the work. As head chef at L'Anima from 2015–2018, Antonio Favuzzi operated in a kitchen where timing, consistency, and control matter every service, and that stretch helped define the discipline now associated with his cooking. The result was a style that could hold its shape under pressure while staying tied to the traditions that informed it. At The Belvedere, Antonio Favuzzi continues as chef in Los Angeles, and the move adds a new address without breaking the chain. The Sardinian base and the London years remain visible in the work, carried into a different market but not diluted by it.

Where They Are Now

Regional Italian fine dining fits the scope of Antonio Favuzzi’s cooking because the background is regional too: Sardinian upbringing, Sicilian and Puglian family roots, island hotel experience, and a head-chef post in London all sit behind the current role in Los Angeles. Each stage adds context to a cooking style shaped by place, family, and service. At The Belvedere, that Italian vocabulary now operates in Los Angeles while staying in step with the regions that formed it. The throughline is continuity: one chef, several geographies, and a home landscape still present in the work.

Signature

Antonio's signature dishes include Malloreddus with veal ragù. The dish sits squarely in the regional register: practical, direct, and anchored in Sardinian memory, with the kind of precision that comes from knowing the form well.

In Their Words “This rustic recipe holds a special place in my heart.” “As a young child growing up in Sardinia, we’d often visit a farmhouse “agriturismo” where we would always prepare and enjoy this typical pasta dish.”