Executive Pastry Chef, Francis Joven of Marea, didn't always know this is the direction he would take.
Executive Pastry Chef, Francis Joven of Marea, didn't always know this is the direction he would take. It was at the age of 18 that he decided a career in the kitchen might be the way to go since he always had an affinity for food. Upon graduating from high school, he enrolled in Le Cordon Bleu in Pasadena, CA where he received his associates degree in Culinary Arts. From there, he continued on to New York University and studied Nutrition and Food Services, eventually receiving his bachelor degree and working at Corton as pastry cook. It was in 2011 that Francis joined Altamarea Group as s pastry sous chef at Ai Fiori. After 2 years alongside Chef Bob Truitt, he made the move to Marea, where he is currently the Executive Pastry Chef.
Francis credits his previous pastry chefs for inspiring him to step outside of the box and lend his soul to his desserts. Having the ability to work with different textures, colors and flavors are what make Francis' desserts at Marea so awe-inspiring. It is through his desserts that you are able to see the passion and talent that make up Francis Joven.