i. Biography
The Route
Kitchen formation in London put precision before display. In the early part of that training, Francesco Vitale worked through formazione in cucina al fianco di Joel Robuchon e Heston Blumenthal in London, where the useful lessons were the repeatable ones: timing, restraint, observation, and the pressure of service. Further formazione in cucina at Fera at Claridge’s in London and at L’Enclume and its Farm kept the work close to produce, polish, and the discipline of the pass. Hotel fine dining asks for control at volume. At Seta, Mandarin Oriental in Milan, the Junior Sous Chef role Francesco Vitale held from 2018 placed that control inside a luxury setting, where consistency and finish have to survive service rather than exist only in prep. The later gestione del bistrot dell’hotel at Mandarin Oriental from 2020 widened the remit: cooking, room rhythm, guest expectation, and the generosity a bistrot needs without losing definition. The chef role at Remulass since 2022 brings those registers together. The craft here draws from Michelin-starred kitchen discipline, hotel operations, and a preference for dishes built clearly around contrast rather than ornament.
Present Day
At Remulass, the cooking is built around texture, temperature, depth, and controlled contrast. Tortelli alla carbonara are fresh tortelli filled with guanciale, Pecorino Romano DOP, egg yolks, mascarpone, and Parmigiano Reggiano DOP, served with pumpkin cream. The construction is rich by design: guanciale for salt and smoke, yolk and mascarpone for roundness, Pecorino Romano DOP and Parmigiano Reggiano DOP for savour, and pumpkin cream to pull sweetness and softness across the plate. The same menu language moves across Fried Cauliflower with Japanaise Curry, Cuttlefish Linguine with Tomato Carpaccio and salicornia, and Pan-seared Pigeon with butter and thyme. The cauliflower works through crispness and spice; the linguine keeps a marine line through cuttlefish and salicornia with Tomato Carpaccio in relief; the pigeon relies on the direct grammar of pan, butter, and thyme. The range shifts register without abandoning structure. Detail carries much of the work: yellowtail with Curry Sauce, lentil salad with tzatziki and marinated onion, vegan hazelnut parfait with blackberry compote, and almond tuile. Taken together, those plates put vegetables, sauces, pastry, seafood, and game into one working vocabulary. The interest is in adjustment: sauce against fish, onion against lentils, hazelnut structure against blackberry compote and almond tuile. Technique at Remulass stays visible but not loud. In Francesco Vitale’s hands, recognizable ingredients are handled with intent, and the Michelin-starred background reads as discipline rather than decoration.
Signature
Signature dishes include Fried Cauliflower with Japanaise Curry, Pan-seared Pigeon with Butter and Thyme, and Yellowtail with Curry Sauce.
Profile updated July 2026
FAQ
Asked of Francesco
What is Francesco Vitale's current role?
Francesco Vitale is chef at Bò Kho Gánh — Street Food.
Where did Francesco Vitale work before?
Earlier in their career, Francesco Vitale worked at Fera at Claridge’s, L’Enclume and its Farm, and Seta, Mandarin Oriental.
What is Francesco Vitale known for?
Michelin-starred background.
