He left Campania when he was only 22 years old to move to France, and today he heads the kitchen of one of the most exclusive hotels on the French Riviera. Francesco Fezza's story is one of a talent built with passion, dedication and a deep love for gastronomy, which has led him to climb the heights of international dining.
From Italian origins to French dream
Born and raised on the beautiful Amalfi Coast, Fezza developed a passion for cooking from a young age. At the age of 17, he took his first steps in a traditional Italian bistro, where he combined study and work to learn the basics of his country's cuisine, as recounted by the French publication Food & Sens. Ambition pushed him higher and higher and, at 19, he entered the kitchens of a starred restaurant, with a clear dream in his head: to one day work in the brigade of chef Alain Ducasse. At 22, he makes a bold decision and leaves his homeland to move to France, where his talent will find fertile ground to grow and evolve.
Parisian experience and encounter with Japanese cuisine.
The arrival in Paris represents a decisive turning point in his career. Here, Fezza began by working in Italian restaurants, then became sous-chef at Patio Opéra under Miguele Falciano. In 2017, he joined the brigade at La Cucina de Luca and later landed at the prestigious Le Meurice, where he honed his culinary craft alongside chef Jocelyn Herland. Fezza's journey continued with an important experience at Pages* restaurant, where he discovered Japanese cuisine. This encounter turned into a passion that led him to delve further into Japanese gastronomy during a stay in Japan, adding an exotic touch to his already rich and varied education.
Success and consecration on the French Riviera.
In 2021, the young chef obtained the position of Executive Chef at La Traboule, earning a toque at Gault & Millau and a mention in the Michelin Guide. An achievement that confirms his talent and his ability to innovate without forgetting his roots. Today, under the aegis of the Millésime Group, Francesco Fezza directs the kitchens of the prestigious Château de Théoule hotel, where he leads the Mareluna restaurant.
Here, through his dishes, he invites customers on a journey between Italy, France and Japan, combining flavors and techniques to offer a unique culinary experience. Nostalgia for Italy? Sometimes it returns, so much so that the chef confides to Food&Sens that he immediately eats a nice plate of spaghetti alle vongole during trips to his beloved Peninsula. Among the desserts of the heart, however, he cites a French specialty, Cédric Grolet's Saint-Honoré.
Fezza's main goal, then, is to minimize waste in the kitchen, using every part of the ingredients, and to support the brigade by trusting the individual members. “I believe in them; on the other hand, I demand concentration until the last moment of service." Dream in the drawer: “To have my closest friends, who stayed in Naples, taste our dishes.”
A future under the banner of passion
After years of training and experience in some of the best restaurants, Francesco Fezza has found his place on the French Riviera, where he continues to experiment and innovate. With a culinary background ranging from Italy to France to Japan, his goal remains the same: to offer his guests a gastronomic experience that can excite, surprise, and tell a story. And looking at his career, it's safe to say that the journey has just begun.
