Christopher Cipollone

Chef Christopher Cipollone's culinary philosophy is a vibrant tapestry woven from his Italian heritage, rigorous French culinary training, and expansive global travels, notably his profound engagement with Korean cuisine. He envisions Francie as a place of comfort, deliciousness, and approachable sophistication—a destination patrons would desire to frequent twice weekly. His ethos centers on crafting a "fun, playful brasserie-style format" that allows guests to embark on their own culinary journey, consuming as little or as much as they please. He champions "high-end food and service without the stuffiness," believing cooking should be both artistic and enjoyable, reflecting hospitality and conviviality. A deep respect for ingredients and seasonality underpins Cipollone's work. Growing up in New York's Hudson Valley, he continues to embrace its bounty, sourcing Rohan duck from the region and frequently utilizing the Union Square Greenmarket for fresh produce. His menu changes seasonally, often "micro-seasonally," to capture ingredients at their peak. Key Italian ingredients like Calabrian pepper, anchovies, and Parmigiano Reggiano are staples, alongside specific global components like umami-rich gamtae seaweed from Korea and local New York soppressata. He holds a flexible view on ingredients, stating, "Nothing is worth ever ruling out. Everything has its place." Cipollone's artistry is evident in his seamless blending of diverse culinary traditions. His Italian roots manifest in daily handmade pastas and regional influences from Lazio and Campania, while his time at Michelin-starred Piora introduced Korean elements like gamtae and white sesame. His French training at the Culinary Institute of America informs his sophisticated brasserie fare. He approaches menu development with a focus on creating familiar yet elevated experiences, taking classic concepts and infusing them with contemporary flair and technical precision, always aiming for a balanced profile of texture, flavor, and visual appeal. Chef Cipollone's approach is characterized by a blend of technical mastery, artistic presentation, and a profound respect for ingredients, executed within a sophisticated yet playful brasserie framework. His technical style encompasses in-house pasta production using an extruder for unique shapes, meticulous 30-day dry-aging of Rohan ducks in a dedicated facility, and complex preparatory methods like brining, poaching, and searing for dishes such as the Porchetini. He innovates with flavor by employing techniques like using freeze-dried powders for his signature "creamy Italian" dressing on the Market Salad and infusing pasta dough with umami-rich gamtae seaweed. His plating is consistently whimsical and artistic, aiming for visual delight alongside flavor. The Market Salad, for instance, is presented "like a whimsical little garden," with dehydrated olive crumble as "soil" and vegetable ribbons as "flower-like pops of color." The Dry-Aged Crown of Rohan Duck is a ceremonial dish, carved tableside and arranged on a platter with fresh flowers to evoke a communal, celebratory feeling. Flavor profiles are balanced and thoughtful, marrying classic Americana with global influences, such as the salty, sweet, acidic soppressata jam accompanying the duck, or the savory and sophisticated English Pea Bomboloni. These technical and artistic elements culminate in his legendary signature dishes: * **English Pea Bomboloni**: Dense Italian doughnuts filled with bright English pea purée, dipped in parmesan fonduta, and topped with crispy pancetta pepato and preserved black truffle shavings. * **Market Salad**: An ever-changing, 25-ingredient salad of roasted, pickled, and raw seasonal vegetables, lightly coated in a powdered "creamy Italian" dressing and artfully plated to resemble a garden. * **Conchiglie**: Handmade pasta infused with gamtae seaweed, served with clams, bacon, and white sesame pangrattato, embodying a cross between stuffed shells and baked clams with Korean influence. * **Porchetini**: A miniaturized, elegant version of porchetta, featuring a brined pork tenderloin wrapped in seasoned sausage, poached, seared, brushed with pork jus, and rolled in crispy pork cracklings, often served with a potato terrine. * **Dry-Aged Crown of Rohan Duck**: A 30-day dry-aged, honey-rubbed Rohan duck, roasted to perfection, presented ceremonially with a unique soppressata jam, Swiss chard, and parsnip purée, carved tableside.

Career

• Executive Chef Owner at Francie Restaurant, New York City
• Culinary Consultant at Bridgton Holdings, New York City
• Executive Chef at Cotogna, San Francisco
• Executive Chef Partner at Piora, New York City
• Chef De Cuisine at Abe and Arthurs, NYC
• Executive Chef Partner at Tenpenny, NYC
• Executive Chef at The Cooper Square Hotel
• Executive Chef at Dylan Prime
• Executive Chef at Vox restaurant