Francesco Torcasio

Coming Up

At Istituto Alberghiero, Francesco Torcasio built on classical hospitality discipline before entering service kitchens where hierarchy, pace, and accuracy set the terms of the work. The early line of commis roles — at Osteria da Roberto (2014), Ristornate Refresh (2015), and Hotel Delle Stelle (2016) — put him through the fundamentals station by station, with brigade rhythm learned under pressure rather than theory. Progress came at Hotel Delle Stelle, where he moved from Commis Chef to Demi Chef de Partie (2017) and took on a wider share of execution. That step led to Il Borro Tuscan Bistro Dubai, first as Chef de Partie (2017–2020), then into higher responsibility across multiple posts: Senior Chef Partie at Il Borro Tuscan Bistro Dubai (2021–2023), Senior Sous Chef at Il Borro Tuscan Bistro London, Mayfair in London, Mayfair (2021–2023), and Sous Chef at Il Borro Tuscan Bistro Dubai (2022–2023). Each title marks a broader field of control, with Torcasio working across different kitchens while keeping the same service discipline. In 2023, Torcasio took on the role of Head Chef at Chic Nonna in Dubai International Financial Centre, and from 2025 he became Executive Chef at Chic Nonna in Dubai.

Where They Are Now

His own brief for the kitchen is direct: "We blend respect for Italian tradition with a modern spirit." The line sets the frame clearly — the work is grounded in tradition, but it is not locked there. Another part of that approach comes through in the way he describes the source material: "We start with the family recipe passed down from Nona and then we interpretate them with elegance and precision." The emphasis is on handling inherited recipes with control rather than nostalgia. That same logic extends beyond the pass. "At Chic Nonna, we create experience and attention to details from the music to the service," he says, placing atmosphere and service inside the same craft conversation as the food.

Signature

Francesco's signature dishes include Fregola al Gambero Rosso, killer pasta, capante, and artichoke salad. Taken together, they point to a kitchen language that keeps Italian flavor central while treating finish and restraint as part of the work.

In Their Words “We start with the family recipe passed down from Nona and then we interpretate them with elegance and precision.” “At Chic Nonna, we create experience and attention to details from the music to the service.”