Chef Pascual Franco
Chef At Home in Los Angeles
Get to know me better
I blend bold fusion flavors with soulful precision to create curated, elevated dining rooted in nature and intention.
I’m a private chef with a passion for soulful, globally inspired food. My cooking blends Japanese, Mexican, and Creole influences, using seasonal ingredients and refined technique. I’ve worked at Playa Provisions under Top Chef winner Brooke Williamson, collaborated with Drew Adams in Hermosa Beach, and trained under Tony Silva — a former pro skateboarder turned chef whose discipline and creativity shaped my approach in the kitchen. I didn’t go to culinary school; I learned on the line, where every dish had to speak for itself.
More about me
For me, cooking is...
a way to ground myself, express love, and tell stories without words. It’s how I turn feeling into flavor — blending tradition, technique, and intuiti
I learned to cook at...
I learned cooking in real kitchens — working the line, learning from chefs like Brooke Williamson, Drew Adams, and Tony Silva. I never went to culinar
A cooking secret...
balance — knowing when to lead and when to listen. I move with presence, letting flavors evolve through rhythm, heat, and feeling.
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