Chef Eric Francou of Radegast Hall & Biergarten - Biography

Growing up in Europe can give a person—the right person—a culinary leg up. Born in Grenoble, France, Eric Francou had a patchwork bounty of cuisines at hand. But more than just a rich culinary neighborhood, Francou had family. He spent childhood summers visiting Rome, where his cousin Andrea Bariccelli was executive chef of Il Funo. Bariccelli inspired Francou so much that he decided to change career paths.

Francou attended school at Lycee la Jacquiniere in Voreppe, France, and trained at restaurants in France and London. He graduated with C.A.P., B.E.P., and baccalaureate degrees in hotel management, and by the age of 20, was hired as a chef at Le Petit Mijote in Lyon. Looking to expand his culinary expertise in one of the world’s great culinary cities, Francou enrolled at École des Arts Culinaires et de l'Hôtellerie de Lyon, studying under Master Chef Paul Bocuse, and graduating with a master’s degree at the top of his class.

Before coming to the States, Francou worked in Michelin-starred restaurants in Europe (including Bruneau in Belgium and La Bastide Saint Antoine in Lyon), even working as a private pastry chef for army colonels in the French military. Francou first made a name for himself in New York as executive chef of Mad 28. He left America briefly for Baku, Azerbaijan, where he opened up two restaurants in just six months. Now executive chef of Radegast Hall and Biergarten, Francou is back in America, putting Europe on the plate.