
Chef d'Amuri
Francesco is a son of farmers As a child, he helped his parents harvest olives for olive oil, press grapes for family wine, can and pickle seasonal crops, and prepare their harvest to share at the family table. He grew up with a deep connection to the land that his parents worked on and the bounties it yielded. He had a love for Italian food in his blood, which is why it wasn’t a surprise when he went on to hone his cooking skills and make a career out of it.
Francesco officially started his journey in the culinary arts while in the summer resorts of Rimini. There, he fell in love with the rhythm of the kitchen. He then went to Arezzo, Cortona, and Rome—places that exposed him to the richness and diversity of Italian cuisine.
While on mandatory military service in Florence, he found himself cooking in the officers’ canteen. After completing his service, he went on to work at Baglioni, a five-star hotel in Florence. He also worked under the city’s premier caterer, Ciabatti.
In 2002, Francesco came to America to open L’Orcio, excited to share the culinary tradition from his country. His inspirations are regional Italian recipes that rely on quality ingredients. At L’Orcio, pastas, breads, and desserts are handmade daily from scratch. Francesco's kitchen is a place where food is crafted, not assembled.