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 |
| Primary establishments |
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| Current designation | Corporate Chef, Barnaan Restaurant (Connecticut) |
Valice Francis is an Indian executive chef, culinary innovator, and global hospitality consultant recognized for his contributions to progressive Indian cuisine and luxury fine dining operations. Throughout his professional career, he has directed culinary programs at high-profile establishments across Asia, the Middle East, and North America, including ROOH San Francisco, Indian Accent New York, Indian Accent New Delhi, and Masala Library New Delhi.
His culinary signature merges classical subcontinental flavor profiles with modern techniques such as molecular gastronomy, contemporary presentation, and regional seasonal produce. He currently serves as Corporate Chef at Barnaan Restaurant in Connecticut, United States.
Early life and foundational years
Valice Francis was born on 26 August in Delhi, India. Raised in North Delhi, he cultivated an early interest in regional Indian culinary traditions and commercial food production. He subsequently undertook formal hospitality training, specializing in fine dining operations, butchery, and multi-cuisine kitchen administration.
Culinary career and international practice
Professional entry and luxury hospitality (2008–2012)
Francis began his professional career in 2008 at the Trident BKC Hotel in Mumbai as an Assistant Chef. During this period, he acquired foundational expertise in commercial butchery and classical Italian culinary prep at the hotel's fine dining venue, Botocino.
In 2011, he joined the culinary team at The Leela Palace New Delhi, working within the kitchen operations of Le Cirque. This tenure provided him with extensive experience in luxury French gastronomy, Italian gourmet execution, and high-end hotel service standards.
Overseas development and progressive Indian dining (2013–2021)
In 2013, Francis expanded his international career by relocating to the Cayman Islands, where he served as Sous Chef and subsequently Outlet Chef at Ragazzi Italian Restaurant, overseeing high-volume service delivery.
Upon returning to India in 2016, he was appointed Outlet Chef (Senior Sous Chef) at Masala Library in New Delhi, leading kitchen execution centered on molecular gastronomy and modern Indian tasting menus. In 2017, he assumed the role of Chef de Cuisine at Indian Accent New Delhi, managing kitchen logistics for the flagship establishment.
His career progressed into executive multi-unit and brand consultancy roles:
- Hakuna Matata Ltd.: Served as Executive Chef, leading culinary direction for modern Indian restaurant Daarukhana and European-inspired venue Slide on 69.
- Cucina Hospitality (2020): Appointed Corporate Head Chef for The House of Celeste Restaurant in Gurugram, overseeing menu design and brand operations.
- MAF & Co Hospitality (2021): Consulted as Corporate Head Chef in Bahrain, managing culinary concepts across multi-concept venues including progressive Indian outlet *Raju Bhai*, steakhouse *Butcher’s Knife*, and *Shawarma Mama*.
Executive tenure at Indian Accent NYC and ROOH San Francisco
In 2022, Francis moved to New York City to take on the position of Head Chef at Indian Accent New York, collaborating closely with renowned chef Manish Mehrotra to deliver high-concept Indian tasting menus in Manhattan.
In 2023, he was appointed Executive Chef at ROOH San Francisco, leading culinary strategy for the flagship progressive Indian restaurant. At ROOH, he integrated West Coast seasonal ingredients with traditional Indian spices, introducing dishes that received widespread critical acclaim. Under his leadership, the establishment earned coverage and recognition associated with the prestigious Michelin Guide.
Corporate strategy and present work
Francis subsequently joined Davol Restaurant and later Barnaan Restaurant in Connecticut as Corporate Chef. His present work centers on international restaurant advisory, menu engineering, and brand architecture for modern Indian dining concepts.
Culinary methodology and style
Francis's culinary work is defined by:
- **Progressive Indian Gastronomy:** Modernizing traditional subcontinental street foods, family heritage recipes, and regional classics into multi-course fine dining experiences.
- **Technical Innovation:** Applying contemporary cooking methods, including molecular gastronomy, precise emulsification, and sous-vide techniques without compromising authentic spice bases.
- **Global Ingredient Pairing:** Fusing indigenous subcontinental spices with hyper-local, seasonal produce from international agricultural markets.
Media and recognition
Francis's work has been highlighted across international food journals, trade publications, and television segments, including features associated with FOX TV. In 2025, his executive direction at ROOH San Francisco received widespread media attention following its feature in the Michelin Guide for progressive Indian culinary excellence.
Personal life
Francis is currently based in the United States, managing executive culinary operations and corporate consulting projects.