{"id":6501,"date":"2025-11-26T16:52:04","date_gmt":"2025-11-26T15:52:04","guid":{"rendered":"https:\/\/franceschetta.it\/team\/"},"modified":"2026-02-09T12:14:31","modified_gmt":"2026-02-09T11:14:31","slug":"team","status":"publish","type":"page","link":"https:\/\/franceschetta.it\/en\/team\/","title":{"rendered":"Team"},"content":{"rendered":"\n
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FRANCESCO VINCENZI<\/h1>\n\n\n\n

HEAD CHEF

Born in 1992 in Formigine, just a few kilometers from Modena, Francesco Vincenzi trained at the Serramazzoni Hotel and Catering School. In 2010, he joined Osteria Francescana, beginning his journey with the Francescana Family. He started in the dining room, an essential experience that, encouraged by Massimo Bottura, helped him develop a 360-degree vision of hospitality.
Over time, his curiosity led him into the kitchen, where he spent more than seven years \u2014 first at the three-Michelin-star restaurant and then, from 2017, as Head Chef of Franceschetta58. During these years, he built authentic relationships with local producers and artisans, gaining a deep knowledge of Emilia\u2019s ingredients. In constant dialogue with Massimo, he creates seasonal menus that reinterpret local traditions through a contemporary lens, also shaped by his travels around the world.

Today, at the helm of Franceschetta58, Francesco moves effortlessly between kitchen and dining room, often stepping out from behind the counter to chat with guests. In 2019, he was named one of Italy\u2019s best Under-30 chefs by Identit\u00e0 Golose.<\/p>\n\n\n\n

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TOMMASO RICCIONI<\/h2>\n\n\n\n
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SOUS CHEF

Tommaso Riccioni is our sous chef, born in 1994 in Porretta Terme (BO), he grew up in Emilia-Romagna, developing an early curiosity for travel and gastronomic cultures. After his first experiences in hospitality as a pizzaiolo, he moved to Australia at the age of twenty, working in kitchens across Sydney and shaping an international perspective on cuisine.
Upon returning to Europe, Tommaso settled in Lyon, where he joined the brigade of Le Lodge, a Michelin-starred restaurant, deepening his approach to vegetable-forward cuisine and to a contemporary reinterpretation of French culinary tradition.
Following the forced pause caused by the pandemic, he continued his journey in Bologna at Ahim\u00e8, where he spent nearly three years, contributing to the achievement of the Michelin Green Star and taking on responsibility for bread-making and fermented doughs.
Today, he is part of Francescana Family as sous chef at Franceschetta58. With energy and joy<\/em>, he creates a conscious and essential cuisine, rooted in tradition and open to exploration within the world of vegetables.<\/p>\n\n\n\n

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RICCARDO GAZZOLA<\/h2>\n\n\n\n

MA\u00ceTRE

Born in 1996 in Pove del Grappa, Riccardo Gazzola developed a passion for languages and international cultures from a very young age. He studied English, German, Spanish, and Portuguese, with a particular fascination for Portuguese and Brazilian cultures \u2014 an interest that naturally drew him toward the world of hospitality.
A pivotal moment in his journey was the Camino de Santiago, where he discovered the value of human connections and the power of cuisine as a universal language of culture and sharing. This experience guided his professional path across Italy and Portugal, taking on diverse roles within the hospitality sector.
After working as Chef de Rang at Ristorante Cavallino and at COMO Castello Del Nero in Tuscany, Riccardo joined Franceschetta58 as Ma\u00eetre in December 2024, continuing to grow in a young, dynamic, and international environment.

His motto? \u201cAlways move forward with a big smile, and beautiful things will follow.\u201d<\/em><\/p>\n\n\n\n


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FRANCESCO VINCENZI HEAD CHEF Born in 1992 in Formigine, just a few kilometers from Modena, Francesco Vincenzi trained at the Serramazzoni Hotel and Catering School. In 2010, he joined Osteria Francescana, beginning his journey with the Francescana Family. He started in the dining room, an essential experience that, encouraged by Massimo Bottura, helped him develop […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-6501","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nTeam - Franceschetta 58<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/franceschetta.it\/en\/team\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Team - Franceschetta 58\" \/>\n<meta property=\"og:description\" content=\"FRANCESCO VINCENZI HEAD CHEF Born in 1992 in Formigine, just a few kilometers from Modena, Francesco Vincenzi trained at the Serramazzoni Hotel and Catering School. 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