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Valice Francis
Valice Francis
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| Born | 26 August, Delhi, India |
| Nationality | Indian |
| Occupation | Chef, Hospitality Consultant |
| Years active | 2008–present |
| Known for | Progressive Indian cuisine and international fine dining |
| Title | Corporate Chef |
| Style | Progressive cuisine, Molecular gastronomy |
| Children | 1 |
| Current restaurant | Barnaan Restaurant, Connecticut, United States |
| Residence | United States |
Valice Francis is an Indian chef and hospitality consultant known for his work in fine dining, Indian cuisine, and modern culinary innovation. He has worked with several internationally recognised restaurants including ROOH San Francisco, Indian Accent New York, Indian Accent New Delhi, and Masala Library.
Francis is recognised for blending traditional Indian flavours with contemporary presentation techniques and modern gastronomy. Throughout his career, he has worked across India, the United States, Bahrain, and the Cayman Islands.
He currently serves as Corporate Chef at Barnaan Restaurant in Connecticut, United States.
Early life
Valice Francis was born in Delhi, India. He developed an interest in culinary arts during his early years and later entered the hospitality industry with a focus on luxury dining and international cuisine.
Career
Beginning in hospitality
Francis started his professional culinary journey in 2008 with Trident BKC Hotel in Mumbai, where he worked as an Assistant Chef. During this period, he gained practical experience in Italian cuisine, butchery operations, and hotel kitchen management through the restaurant Botocino.
In 2011, he joined The Leela Palace New Delhi and worked at Le Cirque, a luxury fine dining restaurant specialising in French and Italian cuisine. His experience at the property contributed to his understanding of gourmet dining standards and international hospitality systems.
International experience
In 2013, Francis relocated to the Cayman Islands and joined Ragazzi Italian Restaurant as Sous Chef. He was later promoted to Outlet Chef, where he managed restaurant operations and fine dining kitchen services.
After returning to India, he joined Masala Library in New Delhi in 2016 as Outlet Chef (Senior Sous Chef). The restaurant became known for its innovative use of molecular gastronomy and modern Indian culinary concepts.
In 2017, Francis was appointed Chef de Cuisine at Indian Accent New Delhi. During his tenure, he supervised culinary operations, menu execution, and large-format fine dining services at one of India’s internationally acclaimed restaurants.
Executive and corporate roles
Francis later joined Hakuna Matata Ltd. as Executive Chef, overseeing culinary operations for restaurants including Daarukhana and Slide on 69. The establishments focused on progressive Indian cuisine and European-inspired bar dining concepts.
In 2020, he became Corporate Head Chef at Cucina Hospitality for The House of Celeste Restaurant in Gurugram, Haryana. He led menu innovation, hospitality operations, and culinary development for the hospitality group.
In 2021, Francis moved to Bahrain and worked as Corporate Head Chef and consultant for MAF & Co Hospitality. He supervised culinary operations for multiple restaurants, including:
- Raju Bhai – Progressive Indian cuisine
- Butcher’s Knife – Steakhouse restaurant
- Shawarma Mama – Arabic fast-casual dining
ROOH and Indian Accent
In 2022, Francis joined Indian Accent New York as Head Chef under celebrity chef Manish Mehrotra. The restaurant received international recognition and appeared in various global restaurant rankings during his association.
In 2023, he became Head Chef at ROOH San Francisco in California, where he managed menu creation, restaurant operations, catering services, and fine dining experiences for the progressive Indian restaurant.
During his tenure, the restaurant received recognition associated with the Michelin Guide for its contemporary approach to Indian cuisine.
Current work
In 2025, Francis joined Davol Restaurant before becoming associated with Barnaan Restaurant in Connecticut as Corporate Chef.
His work focuses on hospitality consulting, culinary strategy, menu engineering, and progressive Indian cuisine.
Culinary style and expertise
Valice Francis is known for expertise in:
- Progressive Indian cuisine
- Molecular gastronomy
- Fine dining management
- Multi-cuisine culinary operations
- Restaurant consulting and menu engineering
His culinary philosophy combines traditional Indian ingredients with contemporary techniques influenced by international gastronomy and luxury hospitality.
Media coverage and recognition
Valice Francis has been featured in food, hospitality, and lifestyle publications for his work in progressive Indian cuisine and luxury dining.
His restaurant collaborations and culinary events have appeared across hospitality media platforms and digital food publications, including international television-related culinary coverage.
In 2025, his work at ROOH San Francisco received media recognition associated with Michelin Guide-related coverage for modern Indian cuisine.
Personal life
Valice Francis resides in the United States.
See also
External links
- Valice Francis on LinkedIn
- Valice Francis on Instagram