Francesco De Stefano

A chef between tradition and emotion

Very early on, he developed a passion for cooking, influenced by its Mediterranean roots and his taste for the aesthetics of plates, where vibrant colors, generosity and emotions mingle.

Eager to perfect his art, he joined L'Alma, a prestigious international academy of Italian cuisine, where he was trained under the direction of the legendary Gualtiero Marchesi, Italy's first three-star chef. This exceptional mentoring led him to work alongside emblematic figures of high gastronomy such as Antonino Cannavacciuolo, Massimo Bottura, Michel Magada, Carlo Cracco and Massimiliano Alajmo.

Driven by a deep desire to explore, he left Italy to join France and joined the world of Joël Robuchon in Paris. For more than four years, he worked as a second chef at the famous Atelier Saint-Germain, where he refined his expertise in Franco-Asian cuisine and enriched his know-how through contact with exceptional techniques.

In 2024, he joined the group FUGA And takes over the restaurant Riviera Fuga, where he creates Italian-Japanese fusion cuisine, a reflection of his taste for innovation and the blending of flavors. Nourished by her childhood memories and her travels, her cuisine is an ode to emotion, sharing and creativity.