Eric Francou is an experienced executive chef with over 20 years of experience working in prestigious restaurants around the world. He has trained at the renowned Paul Bocuse culinary school in Lyon, France. Francou has extensive experience as an executive chef, executive chef instructor, executive chef consultant, and chef de cuisine. He is skilled at menu design and development, staff training, recipe development, and kitchen management. Francou currently serves as the executive chef of two restaurants in Brooklyn, Williamsburg, and was selected for inclusion in the 2013 edition of Best Chefs America.

1. Eric Francou
238 Ainslie street apt 4B
Brooklyn NY 11211
Phone: 516-640-0165
E-Mail: ericfrancou@msn.com
EXECUTIVE CHEF
Innovative culinary professional with over 20 years of experience in prestigious top rated restaurants in
the U.S and abroad. Trained under Chef Paul Bocuse culinary school in Lyon, France. Highly skilled at
creative menu design and development with a strong record of profit enhancement, specializing in
restaurant start-up, menu design and planning, staff training, new recipe development, kitchen
organization, food and labor cost improvement. Management career encompassing fine dining, hotel
restaurant management and high volume catering, strong leadership qualifications combined with
outstanding team building skills. Significant contributor to revenue/profit growth through aggressive
improvements in quality, productivity, operational efficiency and customer service.
PROFESSIONAL EXPERIENCE
Executive Chef
! Running two restaurants in Brooklyn Williamsburg 2011-Present
Selected and mentioned in the 2013 edition of Best Chefs America
Executive Chef Instructor
! Epicurean Center Alta Cucina 22 East 38 street, NY, NY 10016 2009- 2010
Executive Chef Consultant
! Azerbaijan Jockey Club Baku, AZ 1045 May 2010-Nov 2010
Grand opening of the Jockey Club Restaurant and Azerbaijan Hippodrome Restaurant.
Executive Chef
! FREDERICK’S RESTAURANT 768 Madison Ave, New York, NY 10021 2009-2010
Executive Chef Consultant
! JOLLY HOTEL MADISON TOWERS 22 East 38 street, NY, NY 10016 2009-2010
Executive Chef/Owner
! Market Place Roslyn, New York 11574 2007-2009
! Opened new upscale gourmet prepared food and catering restaurant. Managed daily operations, design and
development of all menus, oversaw all kitchen and food operations.
Executive Chef
! Mask Restaurant Glen Cove, New York 11542 2005-2007
“Stunning and sophisticated are adjectives that describe the décor and the food at Mask, the Executive Chef
Eric Francou, previously cooked at Mad 28, this is a casual place with beautifully presented food”. The New
York Times review, 2 stars, Joanne Starkey 2006.

2. PROFESSIONAL EXPERIENCE (suite)
Executive Chef
! Mad 28 Restaurant Madison Avenue, 28 ST, NY, NY 1998-2005
Elected Top 27 Chef of North America by the Italian Culinary magazine. Managed a staff of up to 20. Oversaw
all kitchen and food operations in high-volume setting. Developed and designed menu, responsible for
maintaining high standards of quality control, safety and sanitation.
Pastry Chef
! French Army Montelimar, France 1997-1998
Supervised a staff of over 20 for the preparation of desserts, serving over 400 people daily. Thorough
knowledge in the preparation of an extensive assortment of baked goods, including: Pastries, cakes,
puddings, muffins, bread and specialties.
Chef de partie
! La Bastide Saint Antoine Restaurant Grasse, France, French Riviera 1996-1997
Chef de partie for this 2 star Michelin rated restaurant, trained under Chef Jacques Chibois “ Chef of
the Year 1997”
Chef de partie
! Restaurant Bruneau Bruxelles, Belgium 1995-1996
Chef de partie for this 3 star Michelin rated restaurant. Trained in the Art of Haute Cuisine with Chef Jean
Pierre Bruneau.
Chef de Cuisine
! Le Petit Mijotee Restaurant Lyon, France 1994-1995
Responssible for the smooth functioning and production at all stations in this highly regarded fine dinning
establishment.
EDUCATION
! Associate degree in culinary arts: Ecole des Arts Culinaire et de l’Hotellerie,
President Mr Paul Bocuse, Lyon, France
! Associate degree in Restaurant Management: BTH (Bac Techniques d’Hotellerie), Voreppe, France.
! References:
Alec Bayeff: 917-805-4179
Alberto Marranzano: 917-374-9094
PRESS
http://industrym.com/turn-turn-turn/?city=BROOKLYN
http://www.starchefs.com/cook/node/57635
http://www.starchefs.com/cook/photos/chef-eric-francou-radegast-hall-and-biergarten-brooklyn-ny
http://www.radegasthall.com/
http://www.witlofnyc.com
https://www.bestchefsamerica.com/eric-francou
http://www.grubstreet.com/2014/02/radegast-hall-opening-flemish-gastro-brasserie.html