Chef Francesco Francesco

Francesco Capuzzo Dolcetta is a chef and entrepreneur who built his career between Italy and France. Following his training at the Accademia Alma, he spent five formative years across the Alps, working in prestigious restaurants such as Aux Anges, and gaining fundamental experience at the celebrated Grand Maison Troigros (3 Michelin Stars), before becoming Sous Chef at Café Sillon in Lyon.

Upon his return to Italy, he took the reins of the Marzapane kitchen for four years, a period during which he consolidated his international reputation. Subsequently, through the itinerant project FEG kitchen, he exported his vision of contemporary Italian cuisine to prestigious international kitchens, from Mexico City to London. Today, he channels all this international experience into his new Roman project, Casa Dolcetta.