At the Chef’s Table with Stefano Turconi of Franco’s
Stefano joined Franco’s as a senior chef de partie two years after the restaurant’s initial re-design in 2005. After successfully working in all the sections of the kitchen, he was soon promoted to the position of senior sous chef. Two years later when the previous head chef resigned, it was an easy decision to promote Stefano to Head Chef Stefano continues to inspire and delight with new dishes on a daily basis. Although from the north of Italy, Stefano has a passion for many of the ingredients from central and southern regions. With Stefano’s thoughtful guidance, Franco’s continues to focus on ensuring the consistency and quality of all the products we serve.
Question: What would be your last dish (to eat) “the death row question”
Stefano: Pizza with spicy Calabrian sausage
Question: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)
Stefano: I would love to try Osteria Francescana – Massimo Bottura’s 3 Michelin Star restaurant in Modena, voted best world restaurant 2016/18
Question: How important is a Michelin star? a chef in France, who has 3 Michelin stars, recently asked that they are removed because of the pressure – your thoughts
Stefano: Michelin star it is the very top of the game, but not the most important thing in hospitality, you can have a successful restaurant even without it.
Question: What’s the most overused word on restaurant menus’ today
Stefano: These days you can always see in most menu the word’s healthy and light
Question: If you received a call from Buckingham Palace asking you to create a Dinner Menu with dishes or ingredients from your home region in Italy what would you feature?
Stefano: If I needed to choose ingredients or dishes from Lombardy, It would have to be some risotto some gorgonzola cheese and a pudding made of panettone.
Question: What is your favourite dish on the current Franco’s menu/s in which you use foraged ingredients or produce from your most local supplier?
Stefano: Cornish hake with fennel black olives and saffron
Question: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?
Stefano: Definitely Nico Ladenis OR Marco Pierre White two of the best chefs ever
My Favourite Tables– Two restaurants I have visited and why?
Restaurant (1): Locanda Locatelli: simply the best and most original Italian restaurant in London
Restaurant (2): Chez Bruce: a very interesting style of food, using various worldwide ingredients
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About Favourite Tables
Our ethos is about places people love – always has been, always will be.
We know that most people choose where to eat based on recommendations from friends and family, a social interaction – a Social Marketplace
Favourite Tables is just that – our recommendations and reviews are from people who love where they go and go back to.
The popularity of each Favourite Tables restaurant is assured on the Social Marketplace and through the restaurant reviews they receive.
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