Executive Chef Francisco Blanco, a native of Mexico City, made New York his home at the age of 24, and at the same time, determined to make becoming a chef his life’s pursuit. He studied at the French Culinary Institute, but above all, learned his craft hands-on through hard work and dedication to the chefs who took him under their wing. His pedigree includes the classic French and Italian kitchens of New York’s Le Cirque, La Silhouette and Manzo at Eataly. Francisco joined the Rotisserie Georgette opening team in November 2013, beginning as a cook, yet poised to show how much more he had to offer. He was soon promoted to Sous-Chef and then to Co – Head Chef, a position he held for two years. He became the Executive Chef in September 2017.
Francisco masters rotisserie classics, turning out impeccable whole roasted fish; an array of birds from ducks and squab to guinea hen and chickens; and meats cooked to perfection, including succulent côte de boeuf and leg of lamb. He also delights in taking the menu on a seasonal journey, for game birds in the fall, hearty sausage stuffed suckling pig in winter, whole rosemary roasted baby lamb with the arrival of spring and herb stuffed whole wild salmon in summer, not to mention an abundance of vegetables all year long. He crafts an ever-changing cornucopia of seasonal vegetables into beautiful salads, appetizers and side dishes, ranging from a festival of tomatoes in late summer to a celebration of asparagus in each spring, all worthy of a vegetarian feast.
Francisco remains equally committed to training and leading his team, making the kitchen an excellent learning environment where cooks can build a career, excellent skills and a sense of responsibility, while earning a living with respect and dignity.
For dessert we turn to Pastry Chef, Jennifer Tafuri, a native New Yorker who fine-tuned her love of baking atthe Institute of Culinary Education. She began her career in small chef-owned New York City restaurants, including the Marrow and Spigolo before joining usin October 2014. She brings her Italian-American passion for great food to her work, while all too happy to apply her talents today to Rôtisserie Georgette’s classic French desserts, from bittersweet chocolate soufflés to decadent pot de crèmes, and the seasonal house-made fruit tarts and ice cream parfaits that delight our guests. Look for one of the city’s best Tarte Tatin in the Fall, in Winter a Coupe Mont Blanc worth the climb, bright Cherry Clafouti in Spring and in Summer Pêche Melba, bursting with ripe fruit, to name just a few.