ASHISH KUMAR

Group executive chef of Roberto’s, Francesco Guarracino brings a true Italian flair for fine dining. Injecting a sense of culinary theatrics, developed a range of new specialty dishes from around Italy, with tableside cooking to give diners an unforgettable and exceptional experience. From a culinary family, with his father being a revered two Michelin-starred chef, Francesco started his professional kitchen career at the age of 11. Originally from Sorrento, after graduating, he traveled around Italy, to Rome, Florence, Sicily, and Milan, to gain experience in the different regional cuisines. He developed a passion for seasonal and quality products which are of paramount importance in all his creations. Working in some of Italy’s most prestigious eateries, including Michelin-starred restaurants, Francesco worked alongside some of the best chefs in Italy - Heinz Beck, Enrico Bartolini, Oliver Glowig, Marianna Vitale, Salvatore Bianco, Pasquale Palamaro, Gennaro Esposito, and Moreno Cedroni; and through these experiences, he learned the discipline and attitude necessary for success. His passion for fine food is profound. Bespoke menus, one-off dishes, and a personal style are key to Francesco, he blends traditional and contemporary methods in the dishes. For him, the ingredient is the king of the restaurant.