Daily Inspiration: Meet Francesco Angri

Today we’d like to introduce you to Francesco Angri.

Hi Francesco , so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I was born in Pollena Trocchia, near Naples, and I started working in restaurants when I was thirteen years old. My first mentor, Chef Vincenzo Nocerino at La Lanterna, taught me respect for ingredients and for the discipline this profession requires. From a very young age, I understood that the kitchen demands long hours — but the joy of seeing a guest enjoy your dish makes it all worthwhile.

While attending culinary school, I worked continuously, always learning and improving. Over the years, I gained experience across Italy in both traditional and Michelin-starred restaurants, including two-star kitchens under Chef Pino Lavarra in Ravello and Chef Oliver Glowig in Rome. Those experiences shaped my precision, discipline, and culinary philosophy.

I also competed nationally, winning several competitions, including first place at Gambero Rosso with a dish inspired by baccalà, a product deeply rooted in southern Italy.

Today, I serve as Executive Chef for Global Dining and lead Il Settecento. No matter the position, I approach each day with the same passion I had at thirteen — putting heart and soul into every plate, with the hope that each guest leaves not just satisfied, but with a memory.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It was not a smooth road.

When I started at thirteen, it almost felt like a game. I was young, full of energy, full of dreams and big goals for the future. At that stage, everything felt exciting.

But as I grew and moved from traditional restaurants into Michelin-starred kitchens, the difficulty increased significantly. That is where I discovered a different level of discipline — endless hours of work each day, intense pressure, and a strict hierarchy that demanded absolute respect, sometimes even excessively so.

There were days I went home exhausted. There were moments I cried from the pressure and stress I had to endure in the kitchen. At times, it felt like a battlefield.

But today, I can say I am grateful for every part of that journey. Even when it was extremely difficult, those experiences shaped me. They built my resilience, my discipline, and my character.

If I am the chef I am today, it is because of those challenges.

Appreciate you sharing that. What else should we know about what you do?
It was not a smooth road.

When I started at thirteen, it almost felt like a game. I was young, full of energy, full of dreams and big goals for the future. At that stage, everything felt exciting.

But as I grew and moved from traditional restaurants into Michelin-starred kitchens, the difficulty increased significantly. That is where I discovered a different level of discipline — endless hours of work each day, intense pressure, and a strict hierarchy that demanded absolute respect, sometimes even excessively so.

There were days I went home exhausted. There were moments I cried from the pressure and stress I had to endure in the kitchen. At times, it felt like a battlefield.

But today, I can say I am grateful for every part of that journey. Even when it was extremely difficult, those experiences shaped me. They built my resilience, my discipline, and my character.

If I am the chef I am today, it is because of those challenges.

Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
I believe finding a mentor is not about asking someone to guide you — it’s about earning the opportunity to learn from them. Throughout my career, I didn’t formally search for mentors; I found them by working hard, showing discipline, and proving my commitment in the kitchen.

What worked for me was humility. I listened more than I spoke. I observed carefully. In Michelin-starred kitchens especially, respect for hierarchy and attention to detail are essential. When senior chefs see that you are consistent, reliable, and willing to learn, they naturally invest in you.

Networking, for me, has always come through performance. The culinary world is smaller than people think. Your reputation travels through your work ethic, your standards, and how you treat others under pressure.

My advice is simple: focus on becoming valuable. Be disciplined. Be consistent. Stay curious. The right mentors will recognize your dedication — and when they do, that relationship can shape your entire career.

Contact Info:

• Instagram: https://www.instagram.com/chef.francescoangri
• Facebook: https://www.facebook.com/angri.francesco
• LinkedIn: https://www.linkedin.com/in/francesco-angri-81b28264