Switzerland

Vaud

Lausanne District

Lausanne

Hi, I’m Tony — a private chef with over 15 years of experience in high-end kitchens across Italy and Switzerland. I trained at a prestigious culinary school in Spoleto, Umbria, and have worked everywhere from traditional trattorias to fine-dining restaurants and private events in luxury resorts.
My journey has taken me through the heart of Mediterranean cooking, the precision of French techniques, and the creativity of fusion cuisine. Each stage of my career has deepened my passion for crafting dishes that are not only delicious, but meaningful — food that connects people, stirs memories, and speaks through the senses.

For me, cooking is much more than technique — it's emotion, intuition, and storytelling. I cook to share joy, create ambiance, and make every meal a moment to remember.

Whether it’s an intimate dinner or a festive gathering, I bring a warm, professional presence and a commitment to quality, seasonality, and authenticity.My cuisine is a bold blend of contemporary Italian, Mediterranean traditions, and fusion inspirations, elevated by the therapeutic and aromatic power of CBD and natural terpenes.Rooted in classical techniques and shaped by years of experience across Italy and Switzerland, I bring a modern, sensorial approach to the table—where plants, aromas, and ingredients speak directly to the body and the soul.

Each dish is a story:
A connection between land and science, Between ancestral flavors and botanical innovation, Between refined gastronomy and natural wellness.

From fresh homemade pasta to terpene-infused marinades and CBD-infused desserts, every menu I create is seasonal, local, aromatic—and designed to awaken your senses.Pricing<ul><li>Add-ons (on request):</li><li>Terpene or CBD-infused dishes: +CHF 10–20 per person</li><li>Wine pairings</li><li>Full service with extra staff (depending on guest count)</li></ul>For cooking classes, themed workshops, private events, or business dinners, pricing is available on request depending on the format, group size, and logistics.

Terpene-Infused Gin Verrine with Tonic Granita and Black Caviar

Gin verrine

White asparagus wrapped in bacon and green asparagus in textures, tarragon vinaigrette, hint of pinene

White and green

Homemade smoked red mullet, mango coulis, chive mousse, cucumber twist in Asian marinade

Smoked mullet

Pinenes-marinated lamb rack, crusted with macadamia nuts, almonds, hazelnuts and herbs, rosemary potato mousseline, and zucchini “Scapece” style

Terpens lamb rack

Basil and "3 Kings" terpene bavarois on a chocolate biscuit, with chocolate sauce

Love italy

A bold sensory journey where fine dining meets botanical alchemy. This fusion tasting menu blends Mediterranean roots with avant-garde techniques, elevated by the aromatic power of terpene extracts. Expect intense flavors, deep aromas, and a dining experience that pushes the boundaries of taste.

Chef Tony Magazzu's menus

Natura secretum