Born in 1994 in Basilicata, he trained under Gualtiero Marchesi: Francesco Giura is now the head chef at the Dodici Zappe restaurant within the Braccialieri resort in Avola, Sicily.
Francesco Giura, class of 1994, was born and raised in Basilicata, where he studied at the Gasparrini Hotels and Restaurants Institute in Melfi. His career began with several experiences close to his hometown, after which he moved to Milan, where he worked for Gualtiero Marchesi at the Marchesino, serving as chef de partie for the appetizers and later for the main courses. This was followed by brief stints at Del Cambio in Turin and Seta by Antonio Guida in Milan.
In 2021, following the forced hiatus due to the pandemic, he took on the role of sous chef at the Bistrot in Forte dei Marmi (1 Michelin star); over the next two years, he served as head chef at the Grand Hotel Victoria, a 5-star luxury hotel in Menaggio on Lake Como, and then, in the same role, had his first international experience at the Cumberland Restaurant, a bastion of Italian cuisine in Berlin.
In 2024, he returned to Italy as executive chef at Masseria Potenti in Manduria (Taranto), and since 2025, he has been at the helm of the culinary offerings at the Braccialieri resort and the Dodici Zappe restaurant, where he presents a contemporary regional cuisine that maximizes the quality of the ingredients and rediscovers ancient Sicilian traditions.
