Osvaldo Presazzi directs Grand Hotel Tremezzo cuisine with passion, each day taking his philosophy to the table: it focuses on local products and the naturalness of lakeside ingredients, creatively and with a light touch reinventing recipes that vary with the seasons.
Coming to Tremezzo in 1990, since 1992 Osvaldo Presazzi has been the hotel’s head chef, delighting our guests who are often joined by intrigued gourmets and new, increasingly demanding patrons of our restaurants. Lately our chef’s experience has been enriched with stints at the famous restaurants of world-class luxury hotels such as “Les Ambassadeurs” at the Hotel Crillon in Paris and “Il Teatro” at the Four Seasons in Milan.
A few years ago, with Christian Willer (head chef at “Le Palme d’Or”, the Michelin-starred restaurant at the Hotel Martinez in Cannes) he organized a week devoted to presenting Italian haute cuisine to the French Riviera. This year Presazzi refreshed his ideas with spells at both Marchesi’s restaurants, in Erbusco and the Marchesino in Milan, getting in sync with his cuisine, and during the season he will be heading a staff of 15 cooks eager to perform their best in collaboration with Marchesi and sure to dazzle diners.