Francesco Mazzei

About

Early Influences in Calabria

Francesco Mazzei’s culinary journey began in his hometown of Calabria, Italy, where he was immersed in the rich culinary traditions of his family. From making gelato in his uncle’s shop to learning the art of traditional Calabrian cooking from his mother, Francesco developed a deep appreciation for the simplicity and purity of ingredients.

Apprenticeship and International Experience

After culinary school, Francesco ventured beyond Calabria to expand his culinary horizons. His journey took him to prestigious kitchens in Rome, London, and beyond, where he refined his skills under renowned chefs like Willi Elsener and Henry Brosi. Inspired by the diverse culinary landscapes he encountered, Francesco embraced new techniques and flavors while staying true to his Italian roots.

The Birth of L’Anima

In 2008, Francesco realized his dream of opening his own restaurant with the launch of L’Anima in London. Drawing inspiration from the diverse regions of Italy, particularly Calabria, Sicily, and Sardinia, Francesco crafted a menu that celebrated the vibrant flavors of southern Italy. Dishes like Lobster spaghetti and Sicilian rabbit stew showcased his culinary prowess and earned critical acclaim.

Promotion of Calabrian Cuisine

Throughout his career, Francesco has been a passionate advocate for Calabrian cuisine, working closely with local producers and government entities to promote the region’s artisanal food products. His collaborations with Pizza Express and appearances on BBC shows have helped introduce Calabrian ingredients like ‘nduja and bergamot to a global audience, contributing to the region’s economic growth and culinary recognition.

Continued Innovation and Philanthropy

Despite his success in the culinary world, Francesco remains committed to giving back to his community and supporting charitable causes. His departure from D&D London in 2023 signaled a new chapter focused on travel, charity work, and culinary exploration. As he continues to leave his mark on the culinary landscape, Francesco Mazzei’s legacy as a champion of Calabrian cuisine and culinary innovation endures.