i. Biography
Franck Ferigutti’s career reads like a quietly exacting map of refined kitchens, stretching from Japan to Europe and Southeast Asia, and landing today in one of Tokyo’s most recognizable dining rooms. Since 2020, he has led the kitchen at Maison Paul Bocuse in Tokyo as Executive Chef, bringing to the role a discipline shaped by years inside the Bocuse organization and by the distinction of Meilleur Ouvrier de France, earned in 2000. There is a precision to his path, but also a sense of movement: an education gathered city by city, dining room by dining room, over decades of service.
Coming Up
From there, his trajectory widened and deepened abroad, taking him to Auberge de Soleil in Bursins (1999–2007), L’Hôtel de Ville in Crissier (1999–2007), Hôtel Rosalp in Verbier (1999–2007), and Le Neptune / Mandarin Oriental Hôtel du Rhône Geneva 5* in Geneva (1999–2007). Those years suggest a chef moving through environments defined by rigor and seasonal sensitivity, building a style that could adapt without losing composure. The next chapter brought him to Phnom Penh, where he served as Executive Chef at La Résidence Restaurant in Phnom Penh (2007–2021). Over that long stretch, his title signaled not only culinary authority but the steadier responsibilities of leadership: setting tone, maintaining standards, and shaping a kitchen’s daily rhythm over many years. Today, Franck is Executive Chef of Ryokan Onomichi Nishiyama (since 2022), Executive Chef of The Kitano Hotel Tokyo (since 2022), and Executive Chef of Maison Paul Bocuse. The breadth of those appointments underscores a career that has never been confined to one format or one geography, but has instead moved confidently between hotel, restaurant, and ryokan settings.
Where They Are Now
Since 2020, Ferigutti has been Executive Chef at Maison Paul Bocuse in Tokyo. In that role, he stands at the intersection of heritage and contemporary expectation, overseeing a kitchen that carries a name with weight and memory. His presence there reflects both continuity and adaptation: the ability to work within an established legacy while still bringing the calm authority of a chef whose career has been built across distinct culinary cultures.
Signature
Franck's signature dishes include Truffle Soup and special crème brûlée. Together, they hint at a culinary language that values depth, comfort, and finesse—dishes that can feel intimate without being simple, and classical without losing their sense of occasion.
Honors
Franck's honors include Ordre du Mérite agricole (Chevalier).
Profile updated July 2026
FAQ
Asked of Franck
What is Franck Ferigutti's current role?
As of 2026, Franck Ferigutti is Executive Chef.
Where did Franck Ferigutti work before?
Franck Ferigutti's earlier career included Auberge de Primavera, Vincent, and L’ecrin.
What recognition has Franck Ferigutti received?
Ordre du Mérite agricole (Chevalier) (2017).
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