Francisco Moreno
Chef Francisco Moreno’s passion for pots and pans started at an early age, in the kitchen of his family restaurant, setting the Mediterranean roots for his cooking. But Francisco grew to become a citizen of the world, having travelled across continents and adding different flavours and techniques to his portfolio.
A curious spirit, Francisco Moreno does not miss a chance to step up his game. Be it on-the-job training in multiple international restaurants, be it studying nutrition to better meet his clients requests and requirements, be it travelling to Thailand to study with the local masters, Francisco knows that ongoing learning is the key to satisfy ever more demanding foodies.
Having worked in luxury resorts and hotels, such as the La Manga Club Resort in Murcia (Spain) and the COMO Metropolitan Hotel in London, as well as private member clubs as the Crown Aspinalls, also in London, Chef Francisco has done it all, from barbecues and paellas, to international classic cuisine, as well as international fusion cuisine. All these travels and experiences trained him in Mediterranean gastronomy, especially from Italy, as well as in Middle Eastern cuisine, with a focus on Lebanese and Persian food, and Asian cuisine, particularly from Japan.
In between jobs, Francisco has been working as a private Chef since 2014, where he offers a personalised gastronomic experience that reflects his travels and his passion for food from around the globe, as well has his concerns for a sustainable world, a healthy lifestyle and conscious cooking habits, elaborating his menus with ecological, local and seasonal products.
A curious spirit, Francisco Moreno does not miss a chance to step up his game. Be it on-the-job training in multiple international restaurants, be it studying nutrition to better meet his clients requests and requirements, be it travelling to Thailand to study with the local masters, Francisco knows that ongoing learning is the key to satisfy ever more demanding foodies.
Having worked in luxury resorts and hotels, such as the La Manga Club Resort in Murcia (Spain) and the COMO Metropolitan Hotel in London, as well as private member clubs as the Crown Aspinalls, also in London, Chef Francisco has done it all, from barbecues and paellas, to international classic cuisine, as well as international fusion cuisine. All these travels and experiences trained him in Mediterranean gastronomy, especially from Italy, as well as in Middle Eastern cuisine, with a focus on Lebanese and Persian food, and Asian cuisine, particularly from Japan.
In between jobs, Francisco has been working as a private Chef since 2014, where he offers a personalised gastronomic experience that reflects his travels and his passion for food from around the globe, as well has his concerns for a sustainable world, a healthy lifestyle and conscious cooking habits, elaborating his menus with ecological, local and seasonal products.