Francois Giussani

Chef Francois has a Hospitality degree from the prestigious École Hôteliere de Lausanne in Switzerland. He is a Polyglot and globetrotter, visited and worked all around Europe, Middle East (Qatar,Saudi Arabia and UAE), South East Asia (Malaysia and Philippines), Central America (Mexico) and South America (Peru). He has extensive track record of multidisciplinary experience within the F&B industry, opening projects within healthcare catering services such as Cleveland Clinic Abu Dhabi (UAE), Prince Court Medical Centre (MY), SAAD Specialist Hospital (KSA) and hospitality operation with Four Season, Sheraton and Swissôtel, to mention. In the late 90"s he has been Chef trainer at the St. Ignacio de Loyola, Lima-Peru enjoying teaching with dedicated passion; he has developed his career as hands on leader, working in gen-blend culture and multi-ethnic environment and cuisines, fostering the development of talent ambassadors, following the same philosophy at ICCA. His strength are not only limited to the kitchen, but as well in front of the house operation, being innovative and developing new techniques within standards with latest trends, respecting local traditions, delicacies and balance it in very unique styles. He is a 360° F&B Consultant mastering lean management with systematic approaches, as well promoting safety first improving quality of life by giving people the skills to make correct and safe choices.

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Rosemary and Lemon Risotto

    A wonderful recipe where tradition from northern Italy and Mediterranean flavors are in harmony. The richness of a creamy risotto (made with Arborio rice)  scented with…