The Story

Chef Franco Lania says, “Food saved my life.” Freshly out of high school, Franco’s father took him to Kings Supermarket in Short Hills, New Jersey, for a job. By the second week in the catering and deli departments, Franco was enjoying his training. He discovered flavors and tastes he never knew existed. Through that job, he slowly but surely fell in love with cooking and food. Not only did he want to taste new things like ambrosia salad, but he also wanted to learn how to make them. Franco found his passion and later created the philosophy, “As you design your dishes and your meals, you can design your life.”

And design he did! Franco went to Le Cordon Bleu in London, where he graduated with the Grand Diplôme. While in London, he worked at the world-renowned Dorchester Hotel as a pastry chef. Franco continued his culinary quest for knowledge, attending the Master’s Course at the Italian Culinary Arts Institute in Costigliole d’Asti, Italy, and eventually working at the two Michelin Star restaurant Sadler in Milan, Italy, owned by the famous chef Claudio Sadler.

September 11, 2001

Upon finishing his education, Franco’s culinary talent earned him the sous chef position at a new restaurant slated to open in the Soho neighborhood of New York City. The job required him to take the Department of Health test for a Food Handler’s Certificate. His testing site would be in the World Trade Center. Franco arrived early at the World Trade Center on September 11, 2001. It was a beautiful, sunny morning that turned into a very tragic day. The testing never took place as Franco, along with hundreds of others, was evacuated from the second tower.

Consequently, the restaurant opening was now in question, and life in New York/New Jersey became fraught with uncertainty due to the possibility of more attacks. Ultimately, this began a series of hardships and life changes. Franco struggled, even with making something good to eat for himself at home as the days unfolded after the World Trade Center disaster. It became much easier to buy fast food and soda—not the best diet, especially when trying to overcome setbacks and move forward positively.

After moving to Miami, Franco took a job at a small Italian restaurant on South Beach that served delicious, simple food. He began to feel invigorated by the simplicity of the cooking. It was refreshing to return to a “no-frills” approach that reawakened the cooking passions he had lost after 9/11. Every day before service, the chefs would sit and eat together. These family meals provided Franco with a source of nourishment he hadn’t had for quite a while.

All this reignited Franco’s connection with cooking and food in a different way. He realized that his brain needed real food, and it was time to eat right again. A big part of feeling “stuck” was the poor diet he had adopted during that difficult time. Simple dishes, like a basic pasta or a quick sauté of chicken with onions, became the building blocks for a new career path. Cooking became therapeutic for him; the aromas enlivened his senses, returning his confidence.

Moving Forward

Nowadays, Chef Franco carries that inspiration within him, sharing it with his fans globally and teaching them the importance of nourishment during difficult times. He emphasizes, “To get up and over your difficulties, one cannot ignore the importance of cooking and making something nourishing for yourself.”

Chef Franco’s journey has taken him to acclaimed restaurants across the U.S. and Europe—La Grenouille in New York City, River Café in Brooklyn, Pinot Bistro in Studio City, Blue Door in Miami, the Dorchester Hotel in London, and Sadler in Milan. His passion for travel and cuisine led him to luxury cruise lines. He was the first American to hold the Italian Chef position on Oceania Cruises, working alongside renowned chef Jacques Pépin. He frequently appears as a guest chef on transatlantic voyages.

Franco has collaborated with HomeTown Television in New Jersey on “Jersey Gems,” showcasing the state’s diverse food scene. He has also served as the “Green Grocer” for their evening news.  The chef is a member of the Culinary Advisory Board for ConAgra Foods. He has appeared on Food Network’s “24-Hour Restaurant Battle,” on the winning team both times. His media appearances include Good Day PA, Fox 43, PA Live, The Elsa Curt Show, and numerous podcasts.  The chef has been featured in publications such as The New York Times, Miami New Times, and many more.

Recent Accomplishments

Recently, he partnered with Tavola Tours, which offers culinary and cultural adventures in Italy. The chef wrote an inspirational memoir titled “Cooking Inspired,” where he shares many motivational insights with readers. Franco graduated from Florida International University with a Bachelor’s Degree in Hospitality and Tourism Management.

Franco enjoys educating people about how food and cooking can positively influence daily life. He headlines conferences, serves as a brand ambassador for olive oil companies, and shines at private dinners and cooking events.

Contact Information

For more information about hiring Chef Franco Lania for your culinary or speaking event, you can click below to learn more. Or download his media kit for further details.

Click here to learn more about hiring Chef Franco Lania for your next culinary or speaking event.

Download Chef Franco Lania’s media kit here for more information