Fine dining, elevated vision.

Marco Veneruso, a chef of Campanian origins now working in Switzerland in Lugano at the prestigious Splendide Royal hotel overlooking the shores of Lake Ceresio, tells us about himself and his remarkable journey between Europe and the East. “I like to think of myself as a citizen of the world. I trained under an exceptional mentor, Vito Mollica, a veteran of the Four Seasons kitchens. I arrived in Lugano in 2024 after several years in the Michelin-starred restaurants of the Four Seasons in Florence, Milan, and Prague. Another important and formative experience was leading the culinary operations of the Bulgari Hotels & Resorts in Beijing. It was there, in 2019, that I earned my first Michelin star at the Italian restaurant bearing the name of Niko Romito, the renowned three-Michelin-starred Italian chef.At the Splendide in Lugano, I found a new family and fresh professional inspiration: from the fine dining experience of Ristorante I Due Sud to the Mediterranean cuisine of La Veranda, from the classic light meals at the Belle Epoque Bar to the Neapolitan pizza at La Piazzetta”.
Which city in the world inspires you the most from a gastronomic point of view?
Naturally, my own city: Naples! I believe that in recent years my city has been experiencing an exciting culinary renaissance, thanks to a unique blend of innovation and tradition that feels more vibrant than in many other places. It is no coincidence that an iconic chef like Alain Ducasse recently chose Naples to open a new restaurant in Italy.
Is there a flavor from your childhood that still influences your dishes? And what Ticinese culinary traditions do you incorporate?
My cuisine is built around three essential cornerstones, which are also the flavors that shaped my childhood and formed my palate as a young boy: lemon, tomato, and colatura di alici (anchovy essence). Very often, my dishes contain notes that recall these beloved ingredients, which represent the essence of my vision of Mediterranean cuisine.Once I arrived in Lugano, I enjoyed exploring local farms, restaurants, and traditional grotti, and I studied the gastronomic history of this region of Switzerland. The result is that today, the cuisine at the Splendide reflects both respect for and appreciation of local excellence, such as outstanding Ticinese cheeses, lake fish, and alpine butter.
Today, is true luxury excess or simplicity?
Simplicity.
Has the fine dining customer changed in recent years? What do guests expect today?
In recent years, guests have become increasingly attentive to what they eat. Due to intolerances, allergies, and growing awareness of healthy nutrition, diners now ask for vegetarian dishes, healthy options, and tasting paths that balance nutrients in the right proportions. Cuisine is no longer simply about pleasure; it is also about conscious nourishment.
Is there a humble ingredient that you consider noble?
In their own way, all ingredients are noble, because behind each one there is always someone’s work and the patience required to respect the right timing. However, there is one ingredient that today can be found everywhere and that we are so accustomed to seeing and tasting that we almost take it for granted: the tomato. In reality, the tomato is a unique fruit, present in countless culinary cultures, even those very far apart. It is not only noble — it is the true king of the table.
Tell us… who is the important person you would most like to serve at your table?
I cannot wait to serve my children! Right now they are still too young to fully appreciate the gastronomic experience of a fine dining restaurant, but I hope I have passed on to them a passion for good food. I look forward to harvesting what my wife and I have sown. Deluxu.it Magazine Copyright