Francesco Vitagliano

Francesco Vitagliano

Born: Naples, Italy


Coming from humble beginnings in the heart of chaotic Napoli, Franco knew from a very early age that food and pleasing people through their stomachs was his true love in life. This love led him to study the industry in high school where he developed a strong basic foundation in all aspects of managing and operating food and beverage establishments. As a young man, his love drove him away from Italy and sent him on a journey through Europe where he worked and gained experience in many types of establishments. This experience broadened his understanding of the industry and made him keenly aware of how to handle all types of cross cultural situations. Most importantly it prepared him perfectly to become a successful restaurateur in his own right. 

How would you define your style?

A balance between traditional and contemporary dishes, between challenging ingredients and comfort food. 

What is your feature flavour these days?

Fresh vegetables and cheese. 

Obsessive compulsive about?

Attention to details. 

Your greatest culinary inspirations?

The creation of different home made pasta and of course my mother. 

What do you love about this business?

What I love most is interacting with people, always learning new things which makes this job never boring. 

An ingredient you can't live without? 

My own balsamic reduction.

Most 'eyebrow raising' menu item? 

Black mussels. 

Signature Dish:

Scotch filet with truffle cream, gorgonzola and gravy sauce. 

More Chefs