Franchesko Maccei Chef Country: Great Britain

Biography of Francesco Mazzei

Francesco Mazzei is an Italian chef renowned for his innovative and delicious Southern Italian cuisine. Born and raised in Calabria, the poorest province in Italy, Mazzei developed a love for cooking from a young age. He grew up surrounded by fresh, quality ingredients, as his family grew their own vegetables and produced their own olive oil, bread, wine, and salami.

At the age of 14, Mazzei was recognized for his talent by famous Italian chef Angelo Sabetta, who encouraged him to pursue a career in the culinary arts. Mazzei enrolled in a culinary college and, at the age of 18, co-opened a restaurant with the college director. However, the restaurant did not last long.

In search of growth and new opportunities, Mazzei traveled to Rome at the age of 20 and found himself working in the prestigious "Grand Hotel" kitchen. While there, he was sent to London to improve his English skills and gain experience at the renowned "Grosvenor House" hotel. To his surprise, Mazzei received a job offer from the five-star restaurant "The Dorchester" after just two months of work. This experience exposed him to the high standards and love for Italian cuisine in London.

Inspired by the opportunities for growth in London, Mazzei continued to work at top-notch restaurants such as "St Alban’s" and trained under renowned chefs like Alan Yau. He developed his skills not only in cooking but also in the financial aspects of the restaurant business. Eventually, Mazzei returned to Rome to work at the Michelin-starred restaurant Eden Terrazza, but his love for London brought him back to collaborate with the Santini family in opening a restaurant in Edinburgh. Mazzei's career continued to thrive from there, with positions at Hakkasan, Yaucha, Franco's, and now his own restaurant, "L'Anima."

Located in the heart of London's financial district, "L'Anima" quickly became a favorite among both local residents and City workers. Mazzei's mission is to showcase the cuisine of Southern Italy, particularly Calabria, as he believes it deserves recognition. The menu features traditional dishes prepared with a professional chef's touch. Mazzei's signature dish, Positano rabbit, has garnered praise and is a testament to his culinary prowess.

In addition to his success as a chef, Mazzei is known for his energy and passion for his work. He credits his daily intake of espresso and the support of his dedicated team for his ability to handle the demands of running a restaurant while still finding time for his family. Mazzei believes that a strong team is crucial in the restaurant industry, and he is proud to work with individuals who have become like family to him.

Mazzei's commitment to his craft and his customers has made "L'Anima" a beloved destination for Italian cuisine in London. With his dedication and talent, Mazzei continues to leave a lasting impression on the culinary world.