Portrait of Domenico Francone
i. Biography
Pastry and classic cuisine are the two anchors in Domenico Francone’s work: disciplines that ask for timing, control, and a steady hand. The line from Hotel School to Castello Banfi and La Sala dei Grappoli in Montalcino shows a career built through institutions where technique is expected to hold up against place. Domenico Francone trained at Hotel School, where the basics of method and precision were set in place.
That foundation carried into kitchens shaped by regional identity, beginning with Castello Banfi / Sala dei Grappoli in Tuscany, Italy (from 2017), where the work sat at the intersection of culinary rigor and local character. He later became chef at Laurentius in Weikersheim, Germany (from 2024), extending that same discipline into a different setting without changing the core of the craft.
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Today
Pastry precision and classic savory cooking continue to define Domenico Francone’s profile. The career moves from Tuscany to Germany, but the throughline remains a kitchen practice grounded in training, service discipline, and an attention to memory carried through technique.
Signature
Orecchiette alle cime di rapa sits inside Domenico Francone’s signature in a direct way: a dish rooted in familiarity, built on restraint, and dependent on ingredient integrity rather than ornament. It matches a cooking style that lets tradition carry the weight.
In Their Words “The arrival of the Michelin Star is a great achievement that rewards our immense work and our enormous passion.”
Recognition
Domenico Francone was named Italy's Best Pastry Chef (2017). And they note that he helped bring La Sala dei Grappoli to a Michelin star in 2020. he is of Apulian origin and grew up in a family with a strong culinary tradition, and they note that he helped bring La Sala dei Grappoli to a Michelin star in 2020.
FAQ
Asked of Domenico
Where did Domenico Francone train or study?
Domenico Francone trained at Hotel School.
What recognition has Domenico Francone received?
Italy's Best Pastry Chef (2017).
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The Sunday email
Read about chefs like Domenico Francone in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.