Giuseppe Fevola at Tosca
Originally from Naples, he left Italy to work at the Savoy in London, then in cities on the West Coast of the United States to perfect his English. On his return to Europe, always in search of a motivating challenge, he settled in Lausanne. Hired as a chef de rang at the Beau-Rivage Palace, he stayed there for 7 wonderful years, during which he acquired the knowledge of the trade in contact with the best, such as Anne Sophie Pic, who obtained 2 stars in 6 months for the hotel’s gastronomic restaurant. He then discovered the world of the chef in her Valence establishment, at the head office.
Always on the lookout for improvement, he seized the opportunity to become manager at the Grand Hôtel de la Paix in Lausanne. Thanks to this position, he gained recognition and continued to evolve alongside leading figures in the world of gastronomy. From Pierre Gagnaire to Mirto Martisi, he enjoys building projects that are as rich in human experience as they are in taste.
At the same time, and despite his busy schedule, he managed to take part in Paolo Basso’s competition for Switzerland’s best sommelier. As you can see, for this enthusiast, human exchanges, challenges, travel and taste experiences are essential. In doing his job, he’s never felt like he was working. Come to Chez Tosca to discover Italy and the world of Giuseppe Fevola.
