Fine Dining

Our cuisine

“Haute cuisine cannot disregard the grand hotels that produced it”

Gualtiero Marchesi is making his mark on the cuisine at the Grand Hotel Tremezzo.
Since the beginning of 2011 season, guests have been discovering a new influence on Osvaldo Presazzi, the hotel’s Executive Chef for twentyfive years.
Presazzi has been refreshing his ideas with spells at the legendary Marchesi restaurants in Franciacorta and Milan, and picking up some of the maestro’s style.

That of Gualtiero Marchesi is a Total Cuisine, a gastronomic concept constructed as a stream of thought. Elegant creations that become culture with no concessions to the spectacular end in itself and anything that hinders the purest expression of the ingredients. This is the Master's stylistic cipher. The attainment of Simplicity, Taste and Beauty is the final objective of a cognitive process.

Our Chef

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.

Maestro Marchesi

Lombard, cosmopolitan, irreverent creative and tireless trailblazer, Gualtiero Marchesi is the chef who made the biggest contribution to the evolution of Italian cuisine and its popularity worldwide. He has created historic dishes, ideated prize-winning venues that are Meccas for gourmets, and made exploration and experimentation hallmarks of his work… But above all this musician and art-lover has raised haute cuisine to artistic levels as few other master chefs have done, creatively blending power of expression with a taste for the avant-garde and succeeding in fulfilling his project: “It’s time to revolutionize courses, presentation and the wine list. This is a fundamental moment, the culinary post-musical revolution!”

With a lust for life and never tiring of innovating, learning, sharing and teaching, in his more than 60-year career Gualtiero Marchesi has reinvented the concept of cuisine, constructing an alchemy of continually evolving tastes around three cardinal points: simplicity (which is the true art, the balance of material and form in ingredients and in cooking); totality (because food is savoured with all our senses, and the ambience is fundamental) and recreation (because food is enjoyment for body, mind and heart).

He has set an example for many of the new chefs emerging on the international scene, continuing to put into practice that perfect amalgam of irreverence and strictness that has always been the recipe of his success, the secret ingredient that for years has been seducing the most demanding palates.