A big reason why Chef Nicolas Thore Franz pursued culinary arts is because of the multitude of challenges ahead of him and the gratification he gained from overcoming them. Chef Nico completed his BS in International Hospitality Management with a specialization in Culinary Arts at Enderun Colleges in 2020. During that same year, he completed an internship at Massimo Bottura’s Osteria Francescana, a three-Michelin-starred restaurant crowned The World’s Best Restaurant in 2016 and 2018.
“It was barely a month after my final internship started, the COVID-19 global pandemic struck the whole world, and Italy was badly hit,” Chef Nico recalls. “An immediate shutdown happens nationwide, and my internship halts until further notice. We all did not have a clue how long this crisis would last. I stayed optimistic that things would return to normal within weeks, but my internship took nearly four months to resume. Eventually, things started to take a positive turn.”
Chef Nico was fortunate enough to land a contract with Chef Massimo and work as Chef de Partie at Casa Maria Luigia, where he manages the morning and lunch service of the restaurant. “When I found the opportunity, I never left since then. I could not hope for a better place as a kickstart of my culinary career. It is such a great path of continued growth and many new challenges,” he explains.
Chef Nico also had the privilege of personally meeting Chef Alain Ducasse, a world-renowned French chef and restaurateur who has a total of 21 Michelin stars spread over his 34 restaurants which makes him the current living chef with the most Michelin stars in the world.
“Having the chance to meet and prepare breakfast for Chef Alain Ducasse is something I will always remember as a fond memory. I got to introduce myself and talk about how my internship was going. He showed great enthusiasm for what Maria Lugia has to offer. I would not be surprised to see him come by again soon,” Chef Nico shares.
The crucial lesson that Chef Nico imparts to aspiring chefs is the importance of patience when faced with challenging situations. He strongly advises against giving up, as overcoming difficult times helps build character and brings one closer to achieving their desired success. In addition, Chef Nico urges future culinary arts professionals to approach their craft with a student mindset, always willing to learn and expand their knowledge of food and related subjects. He believes there will always be new opportunities to learn, grow, and improve in the culinary field.
