Francesco Stara, a Sardinian chef, is renowned for his commitment to sustainable and circular cuisine. Leading the restaurant Fradis Minoris in Pula, Italy, he has garnered significant accolades, including the Michelin Green Star for his ecological practices. His cooking pays homage to Sardinian tradition, enriched with modern influences.
The Biography
Born in Sassari, Francesco Stara has always maintained a strong connection to his native land, Sardinia. He gained international experience across four continents, working in Europe, St. Barts, Sydney, São Paulo, London, and Dubai alongside chefs like Helena Puolakka. He has also collaborated with Andrea Provenzani at Il Liberty in Milan, Giovanni Pilu in Sydney, and Marco Pierre White in Dubai before becoming Executive Chef at Roberto Cavalli’s restaurant in the Fairmont Hotel.
After these significant international experiences, Stara returned to Sardinia to embrace sustainable, zero-kilometer cuisine. Since 2020, he has been at the helm of Fradis Minoris, a restaurant established in 2011 by visionary local entrepreneurs Daniela Fadda and Gepi Oliano, with the consultancy of chef Claudio Melis. Located in the picturesque Laguna di Nora, Fradis Minoris reflects its surrounding environment with a particular focus on sustainability.
Stara’s cuisine is based on the use of local ingredients, primarily sourced from the lagoon and the surrounding sea. He particularly utilizes underexploited fish like mullet, mackerel, and barracuda, flavored with wild herbs such as salicornia and sea fennel. Employing innovative techniques, he uses every part of the fish, including scraps, which are utilized to make garum and sauces, minimizing waste. The restaurant itself reflects this philosophy, using only reclaimed or sustainable materials, making the entire kitchen fully circular.
Due to his dedication to sustainability and innovation, Fradis Minoris earned its first Michelin star, followed by the Michelin Green Star in 2021, a recognition awarded to restaurants at the forefront of ecological practices.
In 2024, Stara launched FradisLab, adjacent to the restaurant and overlooking the lagoon. Here, he offers cuisine with a Sardinian imprint enriched by Asian-inspired techniques. The project, named Medusa, utilizes artificial intelligence to accurately monitor the type and quantity of fish transitioning between the sea and the lagoon to support repopulation efforts.
