Chef

Ivan Baretti

Discipline: Chef

i. Biography

Ivan Baretti has spent recent years at Tosca in Geneva with a clear remit: keep Italian gastronomy central, and keep it legible in the present. Since 2020, he has led the kitchen there as chef, working from the durable framework of Italy’s culinary tradition while opening it to freshness, innovation, and modernity. The style is controlled rather than declarative, built on familiar forms tuned until they read with new clarity.

The Climb

Today, Ivan Baretti is chef of Tosca, a role he has held since 2020. That line marks the point where responsibility became authorship. Since 2020, Baretti has been the one shaping Tosca’s culinary identity in Geneva, with Italian gastronomy as the reference point. The work rests on balance: classic dishes are treated as active material, not museum pieces, and are adjusted for brightness, precision, and immediacy without losing their core structure. Under Baretti, the kitchen sits in the space between continuity and change, where tradition remains intact but is made current through restraint.

Today

He remains chef there, steering a menu grounded in Italian gastronomy and shaped by classic dishes presented with innovation, freshness, and modernity. In the kitchen, that translates into a clear register: Italian references handled without excess, and classical forms presented with enough precision to keep them moving. The emphasis is on clean expression rather than decoration, with technique used to clarify rather than announce itself. Baretti’s approach gives Tosca a sense of continuity without stillness; the menu stays rooted, but the treatment keeps it open to subtle shifts in texture, pacing, and emphasis. The result is contemporary in feel, but still traceable to its lineage.

Signature

Ivan's signature dishes include gnudi ricotta spinaci e pomodoro. Gnudi ricotta spinaci e pomodoro is the signature most clearly aligned with Baretti’s kitchen. The dish sits within the Italian canon, and in that context it reflects the priorities that define his work at Tosca: direct flavor, restraint, and a respect for classic form. It also matches the restaurant’s current register, where freshness and modernity are allowed in without pushing the dish away from its foundations. As a signature, it functions as a concise read on Baretti’s style — grounded, exacting, and shaped to keep tradition present without freezing it in place.

Profile updated August 2026

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