My name is Francesco Greco and I was born in Cagliari in July 1970, from French Mother and Italian Father. I spent my youth in my home town. My father, navy officer first and petroleum industry manager later, my mother housewife first and chef later, after the divorce in 1983. I can say that I was born to be chef, my mom was a chef and before her my grandmother Karoline, Hungarian, was the family chef of the Rotschild family in Paris in the 30's. My destiny was already written, in fact I followed my mother to work in a hotel first time in 1986 at Hotel Moresco, in S.ta Teresa Di Gallura (Sardinia). Hired as a bell boy, at half a season I was in the kitchen helping my mom first in the washing area then "at the burners". The thing pleased me, so after some failing attempt at the high school, I finally decided to frequent the hotel school in Oristano.
What did I learn from the past?
In all this years I learnt that to be a Chef cooking good is not enough. Cuisine, in the professional way is, of course good food, but also sensations. Style, ambience, a certain way to serve, a direct relationship to the customer concur to the good managing of a restaurant. I learnt that an accurate cost control, from the market to the store room makes the difference between a place that makes money and another that looses money. I learnt the the human resource managing, both with the customers and staff is a very valuable resource. But first of all I learnt that in this job you'll never stop learning.