Franco Fugel is a chef and hospitality leader whose career spans some of the most acclaimed kitchens in the United States. Raised in New York, he trained at institutions including The NoMad, Ai Fiori, and Per Se before serving as Executive Sous Chef at PRESS Restaurant in Napa Valley (1 Star Michelin) and Executive Chef at FARM Restaurant at the Carneros Resort and Spa (4-Star Forbes).
Franco represented the United States as Commis Chef at the prestigious Bocuse d'Or competition and helped secure the Gold Medal at the Bocuse d'Or Americas.
A graduate of both the Culinary Institute of America’s Culinary Arts Program and the University of Illinois Urbana-Champaign’s Graduate School of Business, Franco combines classical culinary training with a background in culinary, food business and management.
His work focuses on building restaurants that balance refined cooking, thoughtful design, and disciplined operations to create enduring hospitality experiences.
