My story begins in Toronto,

where I completed my training at George Brown College before joining the opening team of the Four Seasons Hotel & Resorts. Those formative years taught me not just technique, but the discipline and standards that define world-class hospitality.

But it was Europe that captured my heart and shaped my philosophy.

The European Chapter

In 1993, I moved to Zürich, where I joined the opening team of a Swiss specialty restaurant at Carlton Elite Hotel. Switzerland’s precision, quality obsession, and respect for ingredients left a lasting impression.

Amsterdam called next—and I answered. At Restaurant Le Garage (1993-1996) and later Restaurant Halvemaan (1996-2014), I found my home in the Dutch fine dining scene. Twenty years at Halvemaan—most of them as sous-chef in a Michelin-starred kitchen—taught me that consistency is the true measure of excellence. Not just one perfect dish, but hundreds, night after night, year after year.

A brief return to Toronto in 1999 saw me help open the Windsor Arms Hotel, but Amsterdam drew me back. This city, with its international character and commitment to quality, had become home.

Mastery in the Kitchen

In 2015, I joined Hotel Restaurant De Nederlanden in Vreeland, first as sous-chef, then as head chef. Maintaining a Michelin star through changing seasons, adapting during Covid, and consistently delivering at that level reinforced a core belief: great cooking isn’t about complexity—it’s about respect.

Respect for ingredients. Respect for technique. Respect for the people you’re feeding.

My time at Slagerij De Leeuw—a luxury butcher shop with an exceptional prepared foods department—deepened my appreciation for artisanal quality and the connection between ingredient sourcing and final flavor.

The Next Chapter

In 2024, I founded Franco Ferreri Services to bring three decades of experience into more intimate settings. Instead of serving hundreds of guests in a restaurant, I now create bespoke experiences for the guests you care about most.

Every menu I design, every dish I prepare, carries the weight of this journey—from Toronto to Zürich to Amsterdam, from apprentice to Michelin chef.

Now, I’m ready to bring that journey to your table.