Executive Chef de Cuisine – Restaurants at the Hôtel de Paris Monte-Carlo
He spent his childhood surrounded by nature in a village in the hinterland behind Nice, pursuing his studies at the Lycée Hôtelier in Nice, his hometown, where he still lives.
He made a brilliant start to his career with Jacques Maximin at the Negresco.
Thanks to his Italian origins, his love of Italy and his professional experience, he was given the opportunity of a position as “second” at the Enoteca Pinchiorri (Florence).
His encounter with Alain Ducasse in 1980 at Le Juana in Juan-les-Pins was decisive: he would participate in all the adventures launched by this great chef. Working by his side for the past 28 years, Franck has headed the team in the kitchen at Le Louis XV since 1996.
The changing seasons and market produce inspire his menus which celebrate all the flavours and fragrances of the South.
His enthusiasm, rigour and sense of congeniality reflect the very spirit of the Mediterranean. Alongside Alain Ducasse, he is the interpreter and executor of this generous cuisine of the sun, simple and fresh: “Olive-oil runs through his veins”.