Francesco FEZZA

Having worked with Alain Ducasse and Ryuji Teshima, chef Francesco Fezza offers inspired cuisine based on seasonal produce at his La Traboule restaurant in Paris.

Presentation

"My grandfather ran the Braseria in Nocera Inferiore, my childhood village," says Francesco Fezza, " I didn't know him, but I wanted to follow in his footsteps, as well as those of Alain Ducasse, whom I admired."Initially , in parallel with his studies at the hotel school, he trained in traditional Italian cuisine in local establishments. He continued in this vein after graduating in 2012.

In 2015, wishing to familiarize himself with more gastronomic cuisine, the young commis joined Giuseppe Stanzione's team at Le Trabe restaurant in Paestum, then Agostino Iacobucci's at the Hotel I Portici restaurant in Bologna.

In 2016, Franco Fezza landed in Paris to fulfill his dream, but before doing so, to learn French, he accepted a position at Patio Opéra. In 2017, having finally mastered the language, he applied for a position at Le Meurice. Alain Ducasse opened the doors of his legendary restaurant to him and entrusted him to Amaury Bouhours, then Executive Chef.

In 2018, curious to discover Japanese cuisine, Franco Fezza joined the brigade at Pages, the creation of Ryuji Teshima, who took him all the way to Japan to unravel its culinary mysteries. "He gave me a precious piece of luggage that I still carry."

"In 2020, I left. I wanted to develop my own signature. But Covid obliged, so I had to wait..." Since 2021, Francesco Fezza has been blossoming as chef at La Traboule in Paris. " This bold approach has earned him a 13/20 (2 toques) rating.

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