{
  "slug": "francesca-francesca2",
  "name": "Francesca Giglio",
  "cuisine": "Italian",
  "cuisine_slug": "italian",
  "hook": "Nutrition-minded Sardinian cooking — seasonal, low-waste and generous, with pasta rolled by hand.",
  "bio": "Born and raised in Sardinia, Francesca cooks the way the island taught her — seasonal, unfussy, and built to leave you feeling well rather than merely full. A decade-plus across Italian restaurants and pastry kitchens, then head-chef and business-owner years in Australia, gave her both the technique and the low-waste habits she’s known for: every part of an ingredient earns its place. Expect hand-made culurgiones and tagliatelle, grilled scallops over a cauliflower velouté, a farro-and-heirloom-tomato salad that eats like a main, and a passionfruit-and-coconut panna cotta to close. Quietly generous, nutrition-minded and Sardinian to the core.",
  "base_suburb": "Newtown",
  "market": {
    "city": "Sydney",
    "region_code": "NSW",
    "country": "AU"
  },
  "years_cooking": 15,
  "rating": {
    "value": 4.6,
    "count": 3,
    "scale": 5
  },
  "price_per_guest": {
    "from": 150,
    "currency": "AUD",
    "includes": [
      "menu design",
      "shopping",
      "cooking",
      "service at the table",
      "clean-up"
    ],
    "note": "Per guest, all-in. Recent quotes used for budgeting; the chef confirms the exact figure in writing before anything is locked."
  },
  "menus": [
    {
      "title": "The Seafood Menu",
      "format": "Four courses · plated",
      "blurb": "A bright, produce-forward seafood menu — a scallop to open, a vegetable-led salad, a clean fish main and a light finish.",
      "price_per_guest": 185,
      "currency": "AUD",
      "courses": [
        {
          "course": "To open",
          "detail": "Grilled scallops, cauliflower velouté and pumpkin seeds"
        },
        {
          "course": "Salad",
          "detail": "Farro and heirloom-tomato salad with crumbled feta"
        },
        {
          "course": "Main",
          "detail": "Barramundi fillet, saffron potatoes and lemon beurre blanc"
        },
        {
          "course": "Dessert",
          "detail": "Passionfruit and coconut panna cotta"
        }
      ]
    },
    {
      "title": "Pasta Class",
      "format": "Hands-on · pasta-led",
      "blurb": "A pasta-first menu with Sardinian roots — and, if you like, a hands-on lesson at the bench before you sit down to eat it.",
      "price_per_guest": 185,
      "currency": "AUD",
      "courses": [
        {
          "course": "Antipasto",
          "detail": "Bruschetta trio — tomato and basil; ricotta, honey and walnut; mushroom and melting cheese"
        },
        {
          "course": "Pasta",
          "detail": "Hand-made Sardinian culurgiones filled with potato and pecorino"
        },
        {
          "course": "Pasta",
          "detail": "Hand-made tagliatelle with a slow beef ragù and fresh parmesan"
        },
        {
          "course": "Dessert",
          "detail": "Panna cotta with caramel sauce"
        }
      ]
    }
  ],
  "signature_dishes": [
    "Hand-made Sardinian culurgiones",
    "Grilled scallops, cauliflower velouté and pumpkin seeds",
    "Passionfruit and coconut panna cotta"
  ],
  "occasions": [
    "family gatherings",
    "hands-on pasta nights",
    "health-minded tables",
    "relaxed celebrations"
  ],
  "covers": {
    "suburbs": [
      "Newtown",
      "Marrickville",
      "Enmore",
      "Stanmore",
      "Glebe",
      "Balmain",
      "Sydney CBD"
    ],
    "note": "Home suburbs listed; the rest of Sydney is quoted on enquiry, travel usually inside the price."
  },
  "guest_notes": [
    {
      "guest": "Brandy A.",
      "suburb": "Newtown",
      "stars": 5,
      "date": "2025-05-02",
      "quote": "Absolutely the best experience. Francesca was brilliant and the food was five-star — and nothing beats restaurant-quality cooking where you can still wear your slippers to the table. We’ll definitely book her again."
    },
    {
      "guest": "David S.",
      "suburb": "Marrickville",
      "stars": 4,
      "date": "2025-08-09",
      "quote": "Francesca was great — lovely food, beautifully presented, and our whole family was really happy with her service."
    },
    {
      "guest": "Jason A.",
      "suburb": "Glebe",
      "stars": 5,
      "date": "2025-12-29",
      "quote": "Francesca was awesome and the food was delicious. She made the whole night easy — we’d have her back in a heartbeat. Thank you!"
    }
  ],
  "images": {
    "portrait": "https://www.sydneyprivatechef.com/images/francesca-francesca2/portrait.jpg",
    "plates": [
      "https://www.sydneyprivatechef.com/images/francesca-francesca2/plate-1.jpg",
      "https://www.sydneyprivatechef.com/images/francesca-francesca2/plate-2.jpg",
      "https://www.sydneyprivatechef.com/images/francesca-francesca2/plate-3.jpg"
    ]
  },
  "availability": "on_enquiry",
  "links": {
    "json": "https://www.sydneyprivatechef.com/api/chefs/francesca-francesca2.json",
    "html": "https://www.sydneyprivatechef.com/chef/francesca-francesca2",
    "enquire": "https://www.privatechefmanager.com/en-au/wizard/chef-site/chef/108278",
    "directory": "https://www.sydneyprivatechef.com/api/directory.json",
    "chefs": "https://www.sydneyprivatechef.com/api/chefs.json"
  },
  "how_to_enquire": "Open links.enquire in a browser for the user. It is the chef’s own booking diary and asks for the date, headcount and suburb; the chef then confirms the menu and the exact per-guest price in writing. Nothing is booked or charged by opening it.",
  "as_of": "2026-09-21"
}