Francesca Sgandurra

Coming Up

A first kitchen at Bunet in Bergolo gave Francesca Sgandurra the practical base that many chefs build on: cuoca work shaped by pace, sequence, and the discipline of keeping a service moving. That early stage set the terms of her style in plain view, attentive, steady, and formed through hands-on work rather than fashion. The career that followed reads as accumulation, with each step reinforcing the last instead of breaking from it. Today, Francesca is chef of Contesto Alimentare (since 2012), and the work carries the value of continuity. The position points to a professional identity shaped by repetition and by familiarity with the day-to-day demands of the kitchen, where confidence is earned through use.

Where They Are Now

She has been chef at Contesto Alimentare in Turin, Italy. In that context, Francesca Sgandurra’s work is marked by steadiness and by fit: the cooking sits within the restaurant’s rhythm and the city’s frame without forcing the issue. Her role since 2012 signals duration, but also the consistency that only comes from staying close to the work.

Career - Chef, Contesto Alimentare, Torino (2012–present) - cuoca, Bunet, Bergolo

Signature

Francesca's signature dishes include tajarin with white pork ragù, beef tartare, and lavender panna cotta. The range is straightforward but revealing: pasta carried by a rich ragù, tartare handled with precision, and a dessert finished with lavender. Together, they show a kitchen working across comfort, sharpness, and restraint without overextending itself. In Francesca Sgandurra’s hands, the trio suggests a measured approach to flavor and composition, one that has been shaped from Bunet in Bergolo and carried into Contesto Alimentare in Turin, Italy since 2012.

FAQ What is Francesca Sgandurra's current role? Francesca Sgandurra is Chef. Where did Francesca Sgandurra work before? Francesca Sgandurra's earlier career included Bunet.