About Chef Francois

Chef François grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits at age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

After he graduated from NECI, Chef François worked in many infamous restaurants and country inns across America, most notably Chef Louis Szathmary’s restaurant ‘The Bakery’, Copper Beech Inn in Connecticut and Dayboat Restaurant in Canada. In 1995, while Chef at Old Drovers Inn, a Relais and Chateaux property in New York, he completed a training with world renowned Joel Robuchon at his Michelin three star restaurant in Paris. In 2003, his new restaurant Pili Pili was rated in the Top Ten new restaurants in the World by Food and Wine magazine and Top 20 in the U.S. by Gourmet Magazine.

In 2000, he completed a long held dream of through hiking the Appalachian Trail all 2,167 miles from Georgia to Maine, then again in 2001 and 2004. François returned to kitchens to consult for an organic Inn on Mendocino’s coast, a small Alaskan restaurant in Prince William Sound, a seasonal restaurant on Prince Edward Island and a seafood restaurant in Manhattan. Francois’ current exciting venture is opening a Mediterranean — Progressive Restaurant named FIGUE in the Palm Springs, CA area… Authentic Traditional Roots including French, Spanish, Italian, Sicilian, Greek, Middle Eastern and Moroccan Culinary components. Premium Ingredients, Period. All scratch including Pulling Fresh Mozzarella, House Made Charcuterie, Fresh House Made Pasta, etc. Targeted opening date of March 2013!

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