Features
Chef Claudio Covino on the intimate environment of The Franklin
The newly-appointed head chef of The Franklin London tells us of his priceless cooking experience gained in Italy, the importance of quality ingredients, and a new dish for the restaurant that has been described as ‘poetry on a plate’
How did you get into the industry and what would you say was your first serious position as a chef?
You'll need to
subscribe to unlock this content. Already subscribed? Login?