Francesco Roccato, Director of Food & Beverage, has led the research and development of the resort restaurant concepts, source ingredients, menus. hiring, and managing the more than 100-person culinary team that makes up Prado and Mbar, ROQ Outdoor American Bistro at Kasbah Pool, Joya Terrace at Joya Spa, Crave café, in-room dining and the most elegant weddings, corporate meetings, galas and event catering. Roccato brings extensive and prestigious international culinary training and experience to the position, most recently serving as Executive Chef of the InterContinental Cleveland in Cleveland, Ohio, where he oversaw food and beverage operations including Table 45, a James Beard best-new restaurant nominee for 2008, as well as the one of Esquire magazine’s Top 20 Best New Restaurants in 2007.

Born in Torino, in the foothills of the Mountains of Italy and birthplace of the Slow Food movement of which he is a member, Roccato combines innate sensibilities about quality ingredients with globe-spanning experience including stints at the InterContinental Cleveland, a long-term appointment at a luxury hotel in Valencia, Spain; La Vignassa Ristorante in Torino, Italy; Tom Moore’s Tavern Restaurant in Bermuda; the Algonquin Canadian Pacific in New Brunswick and the Prince Edward Canadian Pacific in Prince Edward Island Canada, among others. Roccato fluently speaks Italian, Spanish and English.

Q:  What was the number one reason you decided to join our team at InterContinental Montelucia Resort & Spa?

A:                The number one reason I joined InterContinental Montelucia Resort & Spa is because I have the ability to be versatile in the Food and Beverage department.  We have a variety of outlets, from our Prado restaurant with Spanish flavors, J Bistro at Joya Spa, Crave Cafe that serves a combination of espresso and gelato, and lots of fun food selections offered at the Kasbah pool bar and grill. This is a project that will make history for our company and I am very proud to be a part of it!

Q:  Education?

A:                 I have studied Culinary Arts, Pastry Arts, Master in Italian Cuisine and Oenology.

Q:  What are you passionate about?

A:                 I am very passionate about cars and soccer, and of course food and wine.  Also, most people don’t know this about me but I love to sing! 

Q:  What's your favorite way to relax?

A:                 I enjoy riding around the Hills of Piedmont on my Vespa.

Q:  How did you get started in the hotel industry? What was your first job?

A:                 I started out working as a Line Cook at the Prince Edward Hotel in Charlottetown, Canada.

Q:  Best advice anyone ever gave you?

A:                 Do what you are good at, and be the best at what you do.