About
Born in the rich epicurean tradition of Veracruz, Mexico, Chef Flor Franco’s path was practically preordained. Raised amongst farmers and cooks in a region that marries the ingredients and centuries-old culinary knowledge of several Mexican states and bordered to the east by the generous Gulf of Mexico, Flor Franco’s talent for perfection and technique is as deep as her propensity toward mastering the foods and flavors of the world!
Chef Flor relocated to San Diego after attending university and founded Indulge Contemporary Catering in 2008 then opened her restaurant, Zarco, in 2012. With a growing reputation as an innovative culinary creative, Chef Flor was asked to participate in multiple projects. She was the Executive Chef at Encuentro Guadalupe for several years, complimenting the beauty and style of the notable hospitality venue. Chef Flor is the culinary consultant for Encantada (Costa Rica), Buffalo Sot franchises, Duckfoot Brewery food concepts, Shedeh Boutique Winery and more. She is also a big advocate of the community through her collective space in the Banker’s Hill neighborhood of San Diego, Franco on Fifth where she promotes Latin artists, food, Mexican wines, spirits, health and wellness.
Always a student, Chef Flor Franco continues to study with traditional cooks and chefs from around the world, developing a style that has become entirely her own; a style that both pays homage to and respects, yet modernizes traditional foodstuff, embossing her personal signature on every dish.
Garnering acclaim and a reputation for excellence, Franco has served as the Executive Chef for several award-winning venues and restaurants, two Sundance Film Festivals, one Conde Nast dinner, hundreds of the world’s best events, and has had the honor of designing and executing menus for Hollywood elite, dignitaries and national political figures. She has been a speaker for the SD Food Bank, Latino Film Festival, Olivewood Gardens and learning Center and the Berry Good Food Foundation.
In 2016, Chef Flor partnered with the Hotel del Coronado and Cystic Fibrosis Foundation, to create the largest annual chef competition in California where an average of 30 chefs competed for the acclaimed “Chef Flor Franco, award for culinary excellence”.
Franco represented Mexico, cooking for the first historic dinner for 40 executive chefs of Relais Chateux International which hosted mainly Michelin starred chefs in 2018, at a private hacienda of Mundo Cuervo, Tequila MX. Franco will be representing Mexico once more, cooking for 60 female artists in Paris during the opening art ceremony in honor of artist Betsabe in November 2021.
She continues this tradition of excellence as head of international hospitality conglomerate, Franco Group, designing, building and operating projects around the globe.
Member of: Mexican conservatory for UNE, Las Dames D’Escoffier Intl and Mexico
First female chef inducted to the prestigious Disciples of Escoffier, France 2018
