Claude Bosi has appointed Francesco Dibenedetto as head chef at Hibiscus. He replaces Ian Scaramuzza (who won the Roux Scholarship this year) who will now be Development Chef, and he will also work on new projects with Claude.
Born in Barletta, Apulia, Italy, Francesco Dibenedetto began his culinary training at IPSSAR ‘A. Perotti’ (Professional Institute of State for Food and Wine). His first roles in the hospitality industry were at various established hotels across Italy, starting as First Commis Tournant, and working his way through the ranks (1997-2003).
Often participating in regional culinary competitions, Francesco won many awards and was an official member of the Italian National Culinary Team before moving to Dubai with the Four Seasons Golf Club, initially as Chef de Partie, then Junior Sous Chef (2004-05). In 2005, he moved to London to work as Demi Chef de Partie under Michel Roux Jr at Le Gavroche, where he remained for two years, before moving to Joel Robuchon’s La Table in Monte Carlo (2007-09) Chef de Partie.
Francesco then returned to London as Sous Chef at Le Gavroche (2009-12), and simultaneously did stages at internationally acclaimed restaurants such as Grant Achatz’s three Michelin-starred Alinea in Chicago, two Michelin-starred Charlie Trotter’s, also in Chicago (since closed), Richard Ekkebus’ two Michelin-starred Amber in Hong Kong, and Gordon Ramsay’s three Michelin-starred Royal Hospital Road in London.
Francesco’s role then expanded to work within Chez Roux Ltd as Consultant Chef, where he oversaw all of the restaurants and catering events within the group, including the Wimbledon Championships and the Henley Regatta (2013-14).
In 2015, Francesco accepted his first role as Head Chef, joining Claude Bosi at his two Michelin-starred Hibiscus in Mayfair, London.