Franck Zigo

Franck Zigo has a strong background in the culinary industry, with experience in various roles and establishments. Starting in 2006 at Carluccio's as a Sous Chef, they demonstrated leadership skills in managing the kitchen and improving team morale. Franck then served as Head Chef at the Holiday Inn Hotel & Suites, where they successfully controlled costs and improved food quality. As a Consultant Chef at COURSUD, they designed tailored menus and selected quality ingredients. At Davy's of London, they worked closely with the executive head chef to develop food outlets and implemented strategies to boost kitchen productivity. Franck also held positions as Head Chef at Maison Bagatelle, Head Chef at Sodexo, and Head Chef Designate at Drake & Morgan. Currently, they are working as a freelance chef and seeks new opportunities to utilize their expertise and improve food quality.

Franck Zigo completed their education from 2005 to 2007 at Croydon College. In 2005, they earned an NVQ2 degree in Food Preparation and Cooking. Following that, from 2006 to 2007, they pursued a NVQ3 degree in Professional Cookery Techniques.