.svg){kind=small}
Valice Francis
| Valice Francis | |
| |
| Date of birth | 26 August |
| Place of birth | Delhi, India |
| Nationality | Indian |
| Professions | Executive Chef, culinary consultant |
| Years active | 2008–present |
| Key establishments |
|
| Current role | Corporate Chef, Barnaan Restaurant (Connecticut) |
Valice Francis is an Indian executive chef and international hospitality consultant specialized in progressive Indian cuisine and luxury fine dining operations. Over his professional career, he has led kitchen teams at prominent dining venues worldwide, including ROOH San Francisco, Indian Accent New York, Indian Accent New Delhi, and Masala Library New Delhi.
His culinary approach integrates indigenous Indian regional ingredients with contemporary global techniques, molecular gastronomy, and modern plating styles. He serves as Corporate Chef at Barnaan Restaurant in Connecticut, United States.
Early life and background
Valice Francis was born on 26 August in Delhi, India. Raised in North India, he developed an interest in culinary arts early in life, subsequently pursuing professional hospitality training in fine dining execution and commercial kitchen management.
Culinary career
Early training and foundational years (2008–2012)
Francis began his culinary career in 2008 at the Trident BKC Hotel in Mumbai, serving as an Assistant Chef. His early responsibilities included commercial butchery and Italian culinary preparation at the hotel's specialized restaurant, Botocino.
In 2011, he joined the culinary division at The Leela Palace New Delhi, working within the kitchen team at Le Cirque. This role provided him with practical training in classical French techniques, Italian gourmet preparation, and high-end hotel dining management.
International experience and progressive dining (2013–2021)
In 2013, Francis relocated to the Cayman Islands, serving as Sous Chef and later Outlet Chef at Ragazzi Italian Restaurant, where he oversaw kitchen operations and high-volume dining services.
Upon returning to India in 2016, he was appointed Outlet Chef (Senior Sous Chef) at Masala Library in New Delhi, working with progressive approaches to molecular gastronomy and modern Indian cuisine. In 2017, he served as Chef de Cuisine at Indian Accent New Delhi, managing kitchen execution for the flagship establishment.
He subsequently expanded into executive corporate leadership:
- Hakuna Matata Ltd.: Served as Executive Chef, directing culinary development for progressive Indian venue Daarukhana and European bar concept Slide on 69.
- Cucina Hospitality (2020): Appointed Corporate Head Chef for The House of Celeste Restaurant in Gurugram, leading menu engineering and kitchen design.
- MAF & Co Hospitality (2021): Consulted as Corporate Head Chef in Bahrain, managing multi-concept operations including progressive Indian concept *Raju Bhai*, steakhouse *Butcher’s Knife*, and casual venue *Shawarma Mama*.
Executive positions at Indian Accent NYC and ROOH San Francisco
In 2022, Francis moved to the United States to assume the role of Head Chef at Indian Accent New York under celebrity chef Manish Mehrotra. His work included managing seasonal tasting menus and leading modern Indian dining execution in Midtown Manhattan.
In 2023, he assumed executive leadership as Head Chef at ROOH San Francisco. During his tenure, he re-engineered the restaurant's progressive Indian menu, incorporating Northern California's seasonal produce alongside regional Indian spices. His work at ROOH received coverage and recognition associated with the Michelin Guide for progressive Indian gastronomy.
Contemporary work
Francis subsequently joined Davol Restaurant and later Barnaan Restaurant in Connecticut as Corporate Chef. His current portfolio encompasses international menu consulting, culinary brand architecture, and multi-unit hospitality management.
Culinary philosophy
Francis's culinary work focuses on several key areas:
- **Progressive Indian Gastronomy:** Elevating classical Indian street foods and regional home recipes into contemporary multi-course tasting menus.
- **Molecular & Fusion Integration:** Utilizing modern techniques such as molecular gastronomy, emulsion, and sous-vide cooking while preserving foundational spice profiles.
- **Menu Engineering:** Balancing traditional Indian culinary heritage with seasonal local ingredients from international markets.
Media and coverage
Francis's culinary concepts have been featured in international trade journals, food media outlets, and television segments, including features associated with FOX TV. In September 2025, his work leading the kitchen at ROOH San Francisco received coverage in food publications highlighting its inclusion in the Michelin Guide.
Personal life
Francis is based in the United States, managing culinary consulting and restaurant operations.