i. Biography
The professional record is built through service rooms and addresses rather than a single fixed territory. In Felice Lo Basso’s case, apprenticeships in Italy and abroad, work in Milan, Trani, and Switzerland, and later rooms tied to Piazza Duomo, Puglia, Felix Lo Basso Home & Restaurant in Milan, and a long-counter format show a cook moving between visibility and proximity. The through-line is not movement for its own sake, but a repeated adjustment of technique to place, product, memory, and the distance between kitchen and guest.
Coming Up
Hotel cooking in the alpine register demands control: pace, polish, clean execution, and the ability to lead within a disciplined service structure. At Alpenroyal Grand Hotel in South Tyrol, Italy, Felice Lo Basso worked as chef and leader in that environment, before carrying the same requirement for precision into Unico Milano in Milan, Italy, where he served as chef until 2016. An owner-chef room changes the terms of authorship. At the eponymous restaurant overlooking the Duomo di Milano in Milan, Italy (2016–2025), Lo Basso worked under his own name, with the dining room fixed to one of the city’s most recognizable views. The setting made Milan part of the service context: urban pace, formal polish, and a public-facing address all framing the cooking. Cross-border work continues the same pattern of place-led adjustment. As chef / owner of new restaurant in Sorengo, Lugano (since 2025), Felice Lo Basso works in Switzerland after earlier Italian rooms, keeping the career in motion while retaining a clear concern for presence, memory, and product.
Where They Are Now
Counter dining reduces the gap between mise en place, decision, and plate. As owner-chef at Felix Lo Basso Restaurant and chef at Felix Lo Basso in Sorengo-Lugano, Switzerland, Lo Basso uses a format built around direct contact, where the diner is closer to the work and the cooking is less separated from the room. A surprise tasting menu with new dishes every month at a long counter makes change part of the operating model. The counter structures the service: chef, diner, menu, and sequence share the same line of sight. In Sorengo-Lugano, proximity is not decorative; it is the way the meal is organized, with monthly renewal keeping the format responsive to product, mood, and invention.
Signature
A named dish can carry provenance without needing explanation. La Parmigiana di Mia Mamma Risotto, listed among Felice Lo Basso’s signatures, places family memory inside a refined format: parmigiana referenced through risotto, origin held alongside technique.
In Their Words “Being creative and being able to invent something new every day. Apulia is in my opinion the best region in the world because it has genuine and very high-quality products.” “I believe I always did my best during my fourteen years in the city.”
Honors
Felice Lo Basso has received MICHELIN Guide: First Michelin star (2011). Recognition in the hotel context marks both kitchen standard and institutional execution. Felice's honors include First Michelin star for Alpenroyal Grand Hotel (2011).
Profile updated July 2026
FAQ
Asked of Felice
What is Felice Lo Basso's current role?
Felice Lo Basso is chef at Felix Lo Basso in Sorengo-Lugano, Switzerland.
Where did Felice Lo Basso work before?
Earlier in their career, Felice Lo Basso worked at Alpenroyal Grand Hotel, Unico Milano, and eponymous restaurant overlooking the Duomo di Milano.
What recognition has Felice Lo Basso received?
First Michelin star for Alpenroyal Grand Hotel (2011).
