Francesca discovered her passion for cooking over a decade ago, drawn to the industry’s high energy, sense of community, and endless opportunities for creative expression. Her culinary journey began in Southern California, where she had the formative opportunity to work alongside renowned chefs Susan Feniger and Mary Sue Milliken at the Huntington Library Botanical Gardens in Pasadena. There, she built a strong foundation that set the tone for her career.

She later moved to Ojai, California, where she served as Sous Chef at the Ojai Valley Inn Resort & Spa. Working at The Farmhouse, the resort’s celebrated farm-to-table restaurant, opened doors to collaborations with some of the world’s most influential chefs, including Dominique Crenn, Christopher Kostow, Evan Funke, and Nancy Silverton. These experiences sharpened her skills and deepened her commitment to ingredient-driven, thoughtful cuisine.

Fueled by determination and artistic curiosity, Francesca set her sights on Northern California, inspired by its redwoods, wine country, coastal landscapes, and agricultural richness. In San Francisco, she worked with Eco Terreno Winery to help open a tasting room featuring a seven-course seasonal menu, with pasta-focused dishes thoughtfully crafted to complement the winery’s wines. It was during this time that she fell deeply in love with pasta, studying regional Italian traditions and exploring its endless creative possibilities.

Having traveled throughout California and worked alongside groundbreaking chefs, Francesca has reached a stage in her career where mentoring and instruction are closest to her heart. She looks forward to sharing her knowledge, experience, and passion with her community and inspiring the next generation of cooks.