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Valice Francis
| Valice Francis | |
| |
| Born | 26 August, Delhi, India |
| Nationality | Indian |
| Occupation | Chef, Culinary Consultant |
| Years active | 2008–present |
| Known for | Progressive Indian cuisine, Fine dining leadership |
| Title | Corporate Chef |
| Children | 1 |
| Style | Progressive Indian cuisine, Molecular gastronomy |
| Current restaurant | Barnaan Restaurant, Connecticut, United States |
| Residence | United States |
Valice Francis is an Indian chef and culinary consultant known for his contribution to progressive cuisine, Indian cuisine, and international fine dining restaurants. He has worked in leadership roles at renowned hospitality establishments including ROOH San Francisco, Indian Accent New York, Indian Accent New Delhi, and Masala Library New Delhi.
Francis is recognised for combining traditional Indian flavours with contemporary culinary techniques inspired by global gastronomy. Over the course of his career, he has worked across India, the United States, Bahrain, and the Cayman Islands.
He currently serves as the Corporate Chef at Barnaan Restaurant in Connecticut, United States.
Early life
Valice Francis was born in Delhi, India. He developed an early interest in culinary arts and hospitality and later pursued a professional career in international restaurant operations and fine dining cuisine.
Career
Early career
Valice Francis began his culinary career in 2008 at the Trident BKC Hotel in Mumbai, where he worked as an Assistant Chef. During his tenure, he gained experience in butchery and Italian cuisine at the hotel’s restaurant Botocino.
In 2011, he joined The Leela Palace New Delhi and worked at the luxury restaurant Le Cirque, where he specialised in French cuisine and Italian gourmet dining. His experience at the hotel contributed significantly to his expertise in luxury hospitality and high-end restaurant operations.
International culinary work
In 2013, Francis moved to the Cayman Islands and joined Ragazzi Italian Restaurant as Sous Chef and later Outlet Chef. During this period, he managed kitchen operations and supervised large-scale fine dining services.
After returning to India, he joined Masala Library in New Delhi in 2016 as Outlet Chef (Senior Sous Chef). The restaurant was widely recognised for molecular gastronomy and innovative approaches to modern Indian cuisine.
In 2017, Francis became Chef de Cuisine at Indian Accent New Delhi, where he oversaw kitchen operations for the restaurant’s large-format dining service. The restaurant received international acclaim for its modern interpretation of Indian cuisine and progressive culinary presentation.
Leadership roles
Francis later joined Hakuna Matata Ltd. as Executive Chef, managing culinary operations for both Daarukhana and Slide on 69. The restaurants specialised in progressive Indian cuisine and European-inspired bar dining experiences.
In 2020, he was appointed Corporate Head Chef at Cucina Hospitality for The House of Celeste Restaurant in Gurugram, Haryana. He led culinary innovation, menu engineering, and hospitality operations for the hospitality group.
In 2021, Francis worked in Bahrain as Corporate Head Chef and consultant for MAF & Co Hospitality. He supervised operations for multiple restaurants, including:
- Raju Bhai – progressive Indian cuisine
- Butcher’s Knife – steakhouse restaurant
- Shawarma Mama – Arabic shawarma restaurant
Indian Accent and ROOH
In 2022, Francis joined Indian Accent New York as Head Chef under the mentorship of celebrity chef Manish Mehrotra. During his tenure, the restaurant received recognition among internationally acclaimed dining establishments and appeared in multiple global food rankings.
In 2023, Francis became Head Chef at ROOH San Francisco, a progressive Indian restaurant in San Francisco, California. During his tenure, the restaurant received recognition associated with the Michelin Guide for its contemporary interpretation of Indian cuisine.
At ROOH, he supervised menu development, culinary operations, catering management, and restaurant service for a 90-cover dining setup.
Current work
In 2025, Francis joined Davol Restaurant and later became associated with Barnaan Restaurant in Connecticut as Corporate Chef.
His current work focuses on:
- Progressive Indian cuisine
- Menu engineering
- Hospitality consulting
- Fine dining management
- International culinary operations
Culinary style
Valice Francis is known for his expertise in:
- Progressive cuisine
- Molecular gastronomy
- Fine dining operations
- Multi-cuisine culinary management
- Menu development and innovation
His culinary philosophy combines traditional Indian ingredients with contemporary cooking techniques influenced by international gastronomy and luxury hospitality practices.
Media and recognition
Valice Francis has been featured in international food and lifestyle publications for his contribution to progressive Indian cuisine and fine dining hospitality.
His culinary collaborations and restaurant projects have appeared across digital media, hospitality publications, and television-related food coverage, including features associated with FOX TV and hospitality industry platforms.
In 2025, his work at ROOH San Francisco received recognition through Michelin Guide-related media coverage for progressive Indian cuisine.[1]
Personal life
Valice Francis resides in the United States.
See also
External links
- Valice Francis on LinkedIn
- Valice Francis on Instagram