Ernest Bardhoku: from the Aosta Valley to Geneva
Originally from the Aosta Valley, Ernest Bardhoku trained at the Châtillon hotel school. He quickly immersed himself in the world of gastronomy, working as an extra in a local Michelin-starred restaurant. He discovered that this world of rigor and excellence is what drives him. In search of something new, he decided to try his luck in Switzerland. First in Fribourg, where he met his wife, then in Geneva, where he joined the kitchens of La Réserve. It was here that he discovered the rigor of large brigades and the demanding workings of palaces.
Châteauvieux, a school of excellence
He then decided to join the kitchens at Domaine de Châteauvieux, intrigued by Philippe Chevrier’s reputation. Chevrier placed his trust in him, and Ernest worked alongside him for four years, obtaining his first position as sous-chef. “Philippe Chevrier gave me my first real responsibility and taught me a lot. The two forged a strong bond, and Philippe Chevrier remains an inspirational figure for Ernest to this day.
In January 2025, he joins Tosca. From the moment he met chef Ivan Baretti, the relationship was obvious. Ernest became sous-chef in a dual universe: on the one hand, the refined gastronomy of Tosca; on the other, the more bistro-style cuisine of Puccini. Two regions of the same world, that of taste above all. Alongside Ivan, Ernest explores new ways of concentrating flavors, playing with reductions, vinegars and balance. A clear, punchy cuisine, built around the product, which he likes very much.
A close-knit pair
Between Ivan Baretti and Ernest Bardhoku, there is total trust. They exchange, test and adjust together, in a constant dialogue where each feeds the other. Ivan leaves Ernest a genuine space for expression, which he invests with admiration and high standards. Ernest likes to marry French techniques with the richness of Italian terroir: “Butter enriches, Italy tells and France structures”, he sums up. Together, they share a common ambition: to dust off the sometimes caricatured image of Italian cuisine. At Tosca, the great classics rub shoulders with more daring creations, revealing the complexity and finesse of Italy’s culinary heritage.
Each house has left its mark on Ernest: organization at La Réserve, team spirit and customer loyalty at Châteauvieux, audacity and research at Tosca. All facets he now combines in his role as sous-chef. If he had to do it all over again, he’d do it again without hesitation. His instinct has always been to work in the right places with the right people. He dreams of one day opening his own gourmet restaurant. But for now, he savors every service, every discussion with Ivan, every dish thought up together. Because at Tosca, cooking is a dialogue, and Ernest Bardhoku is one of its two mouthpieces.
