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Home > Millennium Biltmore Hotel's Restaurants
Millennium Biltmore Hotel's Restaurants|Executive Chef Franco de Dominicis
Executive Chef Franco de Dominicis came to the Biltmore in 2005 as Executive Sous Chef and was promoted after just 8 months. In his current position he oversees the entire culinary department of the hotel, including all outlets, banquets and the Biltmore's famous Afternoon Tea. His approach to traditional southern Italian cooking blends seamlessly with a distinctly Californian lifestyle through consistent use of fresh, locally-grown products, and his signature dishes reflect the seafood-rich cuisine of his own Amalfi coast home. De Dominicis was born in Caracas, Venezuela and at age 11 returned with his family to their native Paestum in southern Italy. a 2,600-year-old town famous for it’s ancient Greek and Roman archeological ruins and location in the second biggest agricultural valley in the country. He trained nearby at the Accademia dell'Arte Culinarie di Napoli, afterward completing apprenticeships in France, Spain, Germany and the UK. His first position as sous chef at one of London’s preeminent Italian restaurants, San Lorenzo Knightsbridge, allowed him the distinct honor of serving luminaries like Princess Diana, Sophia Loren and Sir Paul McCartney. He was brought to Los Angeles by the esteemed Drago family to open Il Buco in Beverly Hills, moving on to work at the prestigious Jonathan Club, the Wilshire Grand Hotel and the University of Southern California, where he served as Executivve Chef, Conference and Catering. Chef Franco de Dominicis is a member of the American Culinary Federation and Professional Chefs Association.
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