Francesco Mannino is the executive pastry chef at leading luxury hotel Pan Pacific London. In his role, Francesco oversees pastry across all aspects of the five-star hotel and its six F&B outlets. He is responsible for the seasonally changing afternoon teas at The Orchid Lounge, the revolving menu of all things deliciously sweet at SHIOK!, the hotel’s stand-alone pâtisserie and desserts at the Southeast Asian signature restaurant, Straits Kitchen, along with in-room dining and banqueting.
Francesco has just over 20 years’ experience gleaned across the globe in luxury properties including The Connaught, The Mandarin Oriental, The Lanesborough and Claridge’s in London, as well as the Four Seasons Beijing and most recently The Langham Shenzhen. His style is best described as being modern, sophisticated and innovative.
Discovering new flavour profiles and exploring interesting ingredients is what initially drew Francesco to work in Asia. The refined yet minimalist style of Asian patisserie has greatly influenced his own technique which is never overly decorated and full of fresh flavours.
Now nearly a year into his role as the hotel’s executive pastry chef, we catch up with Francesco to discuss his career highlights so far and what he aims to bring to the Pan Pacific kitchens in 2024 and beyond.
Can you tell us a little bit about yourself, including where you are today professionally, and what got you here?
I had originally aspired to become a photographer before I trained as a lawyer, and then found my calling as a pastry chef. I have spent the last 20 years working in luxury properties around the world, including The Connaught, The Mandarin Oriental, The Lanesborough and Claridge’s in London, as well as the Four Seasons in Beijing and most recently The Langham in Shenzhen. I have also owned a small bakery in Seoul, South Korea with my wife and trained in Japan, the UK and France, and have been recognised with multiple industry awards internationally. My position as executive pastry chef at Pan Pacific London utilises all of my previous experience and allows me to infuse Asian flavours with my classical pastry-making techniques across all of the hotel F&B outlets.
What or who inspired you to become a chef?
My family background played a significant role; my father’s love for cooking sparked my interest. Despite studying law at university, I felt drawn to the creative realm and pursued my passion for pastry.
Who has been your biggest influence to get you to where you are today?
My culinary journey has been influenced by various factors. French patisserie inspiration. Working under Pierre Herme for two years. Living in Asia exposed me to Asian-style patisserie, particularly Japanese produce and pastry with minimalistic and soft colour palettes.
What’s your signature dish?
My signature dish is the Millefeuille, a delicate creation of puff pastry and vanilla.
What are the most important considerations when crafting your menu?
Key considerations when crafting my menu include seasonality, sourcing ingredients locally, incorporating vibrant colours, diverse textures, harmonious flavour combinations, and adhering to sustainable practices relevant to the British market.
Do your personal preferences influence the menu at all?
Yes, my personal preferences influence certain aspects of the menu. For instance, I tend to favour items that aren’t overly sweet and prefer soft colours and flavour combinations, such as incorporating herbs and tea paired with fruit elements.
How would you describe your cooking style?
My cooking style is classic inspired, utilising modern techniques to achieve a clean and refined finish.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
I particularly enjoy the festive season, such as Christmas, as it allows me to showcase creativity and experiment with different colours and ingredients.
What is your favourite ingredient to create with?
Chocolate holds a special place in my heart for its versatility and richness.
What would you be doing if you weren’t a chef?
If I weren’t a chef, I would likely pursue a career in the creative industry, such as photography.
What is your favourite dish to cook at home?
Homemade pasta is a favourite, reflecting my Italian roots.
When are you happiest?
I find joy during holidays, especially while relaxing on the beach or enjoying drinks with friends.
What is your favourite piece of kitchen equipment?
My favourite piece of kitchen equipment is the KitchenAid mixer for its versatility and efficiency.
When you’re not in the kitchen, where can you be found?
I enjoy spending quality time with my family at home.
What’s your favourite takeaway or comfort food?
Indian cuisine, particularly butter chicken and garlic naan, is my go-to comfort food.
Where is your favourite place to dine?
I admire Alex Dilling’s culinary expertise at Café Royal so would say there.
What do you think is the most over-hyped food trend?
Cronuts are often over-hyped in the food industry.
What differences do you find working with local produce as opposed to non- local produce in terms of what you can create and flavour?
Working with local produce enhances the quality, nutrition, and seasonality of dishes, offering a broader spectrum of flavours and textures.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
Menu planning involves considering seasonality, ingredients, and colour schemes, and conceptualising dishes that balance various flavour profiles. This process ensures a diverse range of options that translate classic recipes into modern culinary experiences.
How would you describe the food you create at Pan Pacific London to someone who’s never experienced your kind of food?
Our culinary creations at Pan Pacific London blend classic techniques with modern twists, resulting in a unique dining experience that tantalizes the taste buds.
What’s your favourite flavour combination?
I’m particularly fond of the combination of strawberry and basil.
What is the USP of your restaurant (PPLON)?
Pan Pacific London’s unique selling point is its fusion of Southeast Asian influences within the heart of London, creating a distinctive dining experience. Also, the service and personalisation aspect for guests.
What do your future plans entail?
My plans revolve around continuing to innovate and create captivating dishes for our guests while remaining true to my passion for baking.
Factbox
Address: 80 Houndsditch, London EC3A 7AB
Phone: +44 (0) 20 7118 6888
Website: panpacific.com/en/hotels-and-resorts/pp-london.html
All imagery credit: Pan Pacific London
