George Francisco

Early life

Francisco was born in Biloxi, Mississippi and raised in the US South.

In the US

Francisco started his culinary career in Williamsburg, Virginia working under Marcel Desaulniers. After finishing his apprenticeship, he moved to San Francisco, where he worked with Cindy Pawlcyn at the Fog City Diner and then at Stars under Jeremiah Tower. While in the US, he also worked at Cafe Claude, YOYO in the Miyako Hotel, and Farallon Restaurant, where he became the Chef de cuisine.

In Australia

He moved to Australia in 2001 to open Wildfire Restaurant. He then opened his own restaurant called Dish. While at Dish, he earned four chef's hats in the Sydney Morning Herald’s Good Food Guide. During this time he opened the Chelsea Tea House in Avalon. Next, he joined Jonah's Whale Beach as executive chef. He earned three more chefs hats while working at Jonah's. He then conceptualised the hospitality offering for the QT Hotels & Resorts as Executive Chef.

George hosted an episode of Food Safari in 2008.

In 2011, Francisco moved to Hunter Valley and became the executive chef at the Tower Estate, which comprised Tower Lodge, Restaurant Nine, Peppers Convent and Roberts Circa 1876. He is an advocate for the concept of reducing Food miles, which measures the distance food travels between production and consumption. In 2012, he established an organic kitchen on the estate to source ingredients for the restaurant. Later, he increased the area covered by the garden and also established a small chicken farm and beehives.

In 2014, after the sale of Tower Lodge and Restaurant Nine, Francisco focused his attention on Roberts Circa 1876. George founded restaurant Eighty Eight, an all organic and sustainable restaurant on the estate.

In 2015, George was featured on an episode of Foraged TV.

In 2015, George relocated to Queensland to establish his own artisanal bacon company, Voodoo Bacon.

In The Press

Hospitality Magazine 2016
Gourmet Traveller Magazine 2016
Country Style Magazine 2016