Chef Rod Francis
Rod Francis is a food maestro. He has the perfect balance of classic training and imaginative flair to bring the dishes to the table and tantalise all palates.
Rod was born in Manchester. He learned his skills at Westminster College, arguably best food college in Europe, founded by legendary gourmet French chef and restaurateur, Escoffier. Rod completed his training in London at age of 21 whilst working as a commis chef for a 5* Hotel operated by Swallow International Hotel Group.
Rod is classically trained in French cuisine and was one of the front runners of Nouvelle Cuisine at the world famous, Blaneys Restaurant. He then continued to workat top eateries in Kensington and in and around London. Having spent several years fine tuning his skills in London, Rod was craving a move back up North and moved back to Manchester to undertake a role worked under Michelin Star Chef Jason Atherton at the famous Manchester eatery, Mash & Air.
This restaurant was the talk of the town when it opened with a reputation for producing a quality of food which hadn't been seen in this City before.
Following the closure of Mash & Air Rod then took up a position at Malmaison Hotel in Manchester.
Rod has also owned and operated his own Classic French Modern Restaurant in Manchester (Le Bouchon), which was Runner up as best newcomer at the food and drink awards.
For a number of years, Rod was also Head Chef at Lounge Ten, another Manchester eatery synonymous with fine dining in its heyday.
Rod is now settled in as head chef here at 47 King Street West and is looking forward to bringing his tastes, creations and immaculate presentation to the customers who dine here. When not soaking up the heat in the kitchen, Rod enjoys spending time with his family and playing racquet sports.