Sydney fine diner Franca has secured a new head chef, with the culinary talent joining after time in the kitchens of Restaurant Hubert, The Ledbury, and even Noma.
Luke Davenport has a decorated culinary CV, with the chef gaining his stripes in Canada at the Alo group before joining The Ledbury in London to work alongside our very own Brett Graham.
“[it was] my first Michelin-starred experience, says Davenport. “…Challenging yet immensely rewarding. [It] set a solid foundation for my future endeavours.”
The chef then moved to Copenhagen to complete a stint at Rene Redzepi’s Noma, spending time in the kitchen and the famed fermentation lab. It was here where he developed a focus on seasonality and appreciation of high-quality produce.
“I believe in letting the ingredients speak for themselves with minimal manipulation to highlight their natural flavours and characteristics,” says Davenport.
He later made the move to Sydney where he joined Restaurant Hubert, one of the city’s best restaurants, before accepting the head chef position at Franca.
The new appointment is timely news for the Potts Point eatery, which is gearing up to celebrate its fifth birthday.
Davenport is working closely with Executive Chef Jose Saulog, with the pair combining their expertise to usher in a new chapter for the restaurant which revolves around a more tailored, personalised offering.
