i. Biography
From formal training to hotel service and then to Castello di Fighine, Francesco Nunziata’s work reads as a progression built on discipline, section control, and executive oversight. The throughline is technique under pressure: first as a line cook learning the grammar of service, then as a leader expected to hold standards without losing restraint. What emerges is a kitchen style shaped by precision, balance, and an economy of gesture.
Coming Up
Training at I.P.S.A.R. L. De Medici gave Francesco Nunziata the base his later work would rely on. The first professional step was commis at La Pergola in Rome, Italy (from 2006), where the pace and discipline of service set the terms of the job. He then moved through Chef De Partie posts at Zirmerhof in Italy (2008) and La Pergola Restaurant in Rome, Italy (2009–2012), building range through section work and the repetition that sharpens it. Sous Chef roles followed in London, United Kingdom, at The Lanesborough in London, United Kingdom (2013), and then at Cafè Les Paillotes (2014–2016). Those positions required control, coordination, and the ability to keep service steady as demands changed around the pass. Executive Chef roles marked the next stage: Attimi By Heinz Beck in Milan, Lombardy, Italy (2016–2020), then Cafè Les Paillotes in Pescara (2021–2022). He also served as Executive Chef at Castello di Fighine (from 2021), extending a career that has stayed consistent in method as it moved upward in responsibility.
Where They Are Now
At Castello di Fighine in San Casciano dei Bagni, the cooking is described as elegant, low-impact cuisine built around kitchen-garden produce and short supply chains. A short Tuscan supply chain anchors the work; French technique gives it structure; Campanian memories add a personal register without pushing the plate into excess. The result is controlled, local in reference, and measured in effect. Persian cooking is the stated specialty, and it gives the menu a clear secondary line. That shows up in dishes with distinct construction: Marinated foie gras with figs and peanut-butter, where richness is checked by fruit and nut; amberjack with celeriac and plankton, which sets marine and earthy elements against each other; and Chianina beef cappelletti with 30-month Parmesan and onion broth, a concentrated Tuscan composition built from familiar parts.
Signature
Francesco's signature dishes include Eggplant Halim, Kebab Kubideh, Persian Lemon Ice, Marinated foie gras with figs & peanut-butter, Amberjack, and celeriac & plankton.
Honors
Francesco's honors include Michelin star.
Profile updated July 2026
FAQ
Asked of Francesco
What is Francesco Nunziata's current role?
As of 2026, Francesco Nunziata is Executive Chef.
Where did Francesco Nunziata train or study?
Francesco Nunziata trained at I.P.S.A.R. L. De Medici.
What recognition has Francesco Nunziata received?
Michelin star (2024).
