I bring Italian and Venezuelan technique to your table—memorable flavors, impeccable fundamentals, and a smooth, reliable experience every time.

Francisco Marmol

I cook with Italian fundamentals and Latin soul—focused on technique, balance, and unforgettable flavor.

I’m trained in Italian and Venezuelan cuisine, with formal pasta training in Florence at Le Cordon Bleu’s Scuola di Arte Culinaria. My cooking is built on strong fundamentals, solid technique, and a clear focus on flavor—so every dish looks inviting, tastes exceptional, and feels worth remembering.

I developed my style through years of hands-on practice, studying restaurants in depth, and recreating dishes to understand what truly makes them stand out. After more than a decade living in Los Angeles, I expanded that foundation into real-world versatility across many cuisines. I offer weekly meal prep, family-style cooking, fresh pasta, and intimate dining experiences—always tailored to you with consistency, quality, and a seamless experience.

Let’s plan your meal

My secret is building flavor with intention, using the right technique and balance to do each dish justice.

What you can expect when you eat my food

I respect every dish and cook with precision

Cooking is about respecting the dish, using the right technique, and making food people genuinely enjoy—and that’s exactly how I approach every menu I serve.

I built my craft through experience and training

I learned to cook at home, developed strong technique through broad hands-on experience, and later trained in Florence to deepen my craft—so I can deliver food that’s consistent, confident, and full of character.

I build flavor with intention and balance

My secret is building flavor with intention, using the right technique and balance to do each dish justice—so the final result feels memorable, not complicated.

Francisco’s Menus

I offer curated menus rooted in Italian tradition and Venezuelan criollo cooking, with thoughtful options across courses. I can cook for intimate dinners, family-style gatherings, or ongoing weekly meal prep—always tailored to your preferences and executed with consistency and care.

Request a menu

Bucatini all’Amatriciana — Guanciale, tomato, and pecorino romano

Fresh Agnolotti (Plin) — Small hand-pinched pasta with roasted meats, butter and sage or jus

Fresh Cannelloni — Ricotta or meat, baked with tomato and béchamel

Fresh Casoncelli (Stuffed Pasta) — Meat filling, butter, pancetta, and sage

Fresh Doppio Ravioli — Two fillings, finished lightly to highlight both

Fresh Lasagna alla Bolognese — Green pasta, ragù, béchamel, parmigiano

Fresh Mini Ravioli in Brodo — Pork, mortadella, and prosciutto in clear chicken broth

Fresh Pappardelle al Ragù d’Anatra — Slow-cooked duck ragù, deep and refined

Fresh Pappardelle al Ragù di Agnello — Braised lamb with rosemary and tomato

Fresh Pasta Roll (Rotolo) — Ricotta and spinach rolled in fresh pasta, sliced and finished simply

Fresh Ravioli Ricotta e Spinaci — Light ricotta and spinach filling, butter and sage or pomodoro

Fresh Raviolo al Brasato — Braised short rib, finished with butter or reduced jus

Fresh Raviolo al Uovo — Ricotta and soft egg yolk, butter and sage

Fresh Tagliatelle al Ragù alla Bolognese — Slow-cooked beef and pork ragù, layered and balanced

Fresh Taglierini al Burro e Parmigiano — Butter and aged parmigiano

Fresh Tortelli di Zucca — Pumpkin, amaretti, butter, and sage

Hand-Formed Gnocchi al Gorgonzola — Soft potato gnocchi with gorgonzola cream and toasted walnuts

Hand-Formed Gnocchi al Pomodoro — Tomato, basil, olive oil

Hand-Formed Gnocchi alla Sorrentina — Tomato, mozzarella, basil

Hand-Formed Gnudi Burro e Salvia — Ricotta dumplings, butter and sage

Hand-Pressed Corzetti al Pesto Genovese — Basil, pine nuts, parmigiano, olive oil

Linguine alle Vongole — Clams, garlic, white wine, olive oil, and parsley

Paccheri ai Frutti di Mare — Shellfish and seafood in tomato or white wine

Pasta al Pesto alla Trapanese — Almond, tomato, basil, and garlic pesto

Pasta all’Aragosta — Lobster lightly dressed in tomato or white wine

Pasta e Ceci — Chickpeas, garlic, rosemary, olive oil

Pasta e Fagioli — Cannellini beans, garlic, olive oil, and herbs

Penne all’Arrabbiata — Tomato, garlic, and Calabrian chili

Rigatoni alla Zozzona — Guanciale, sausage, tomato, egg yolk, and pecorino

Risotto ai Frutti di Mare — Shellfish and seafood, delicate and balanced

Risotto ai Funghi — Mushrooms, butter, parmigiano

Risotto alla Milanese — Saffron, butter, parmigiano

Risotto alla Parmigiana — Aged parmigiano, butter

Spaghetti Aglio e Olio — Garlic, olive oil, chili, finished with pasta water

Spaghetti al Pomodoro e Basilico — San Marzano tomato, garlic, basil, and olive oil

Spaghetti alla Cacio e Pepe — Pecorino romano and black pepper, finished silky

Spaghetti alla Carbonara — Guanciale, egg yolk, and pecorino romano, emulsified and glossy

Spaghetti alle Cozze — Mussels, garlic, white wine, and olive oil

Abbacchio al Forno — Roasted lamb chops, garlic, rosemary, roasted potatoes

Agnello Scottadito — Grilled lamb chops, rosemary, olive oil, roasted potatoes or sautéed greens

Bistecca alla Fiorentina — Grilled 3-inch porterhouse, olive oil, rosemary, sea salt, grilled vegetables or cannellini beans

Branzino al Forno — Whole roasted branzino bone-in, cherry tomatoes, white wine, herbs, sautéed spinach or potatoes

Brasato al Chianti — Braised beef chuck, Chianti wine, soffritto, herbs, polenta or mashed potatoes

Coda alla Vaccinara — Braised oxtail, tomato, celery, cocoa, risotto or polenta

Coniglio alla Cacciatora — Rraised rabbit, tomatoes, olives, rosemary, wine, polenta or roasted potatoes

Costine di Maiale — Roasted pork ribs, fennel, garlic, roasted potatoes or greens

Fegato alla Veneziana — Sautéed veal liver, onions, vinegar, risotto or polenta

Halibut Arrosto — Roasted halibut fillet boneless, olive oil, tomato, olives, herbs, roasted potatoes or vegetables

Involtini di Carne — Braised beef rolls stuffed, breadcrumbs, cheese, tomato, roasted potatoes or greens

Ossobuco alla Milanese — Braised cross-cut veal shank, white wine, soffritto, gremolata, risotto alla Milanese

Pesce all’Acqua Pazza — Poached snapper fillet boneless, tomato, garlic, white wine, sautéed greens or bread

Pollo al Mattone — Pressed grilled half bone-in chicken, olive oil, garlic, herbs, roasted potatoes or grilled vegetables

Pollo alla Cacciatora — Braised chicken, tomatoes, peppers, wine, roasted potatoes or bread

Polpo alla Griglia — Grilled octopus tentacle, olive oil, lemon, parsley, potatoes or salad

Porchetta — Roasted pork belly/loin, fennel, garlic, herbs, roasted potatoes or sautéed greens

Rombo al Forno — Roasted turbot fillet boneless, potatoes, leeks, olives

Saltimbocca alla Romana — Sautéed veal cutlet, prosciutto, sage, white wine, sautéed spinach or roasted potatoes

Scaloppine al Limone — Sautéed veal cutlet, lemon, butter, spinach or roasted potatoes

Scaloppine alla Milanese — Breaded fried veal cutlet, butter, breadcrumbs, arugula salad or roasted potatoes

Sogliola al Burro — Sautéed sole fillet boneless, butter, lemon, spinach or boiled potatoes

Spezzatino di Manzo — Braised beef stew, vegetables, wine, polenta or mashed potatoes

Tonno Scottato — Seared tuna loin boneless, olive oil, capers, salad or grilled vegetables

Pabellón Criollo — Braised and shredded skirt beef with white rice, stewed black beans, and fried ripe plantain

Asado Negro — Slowly braised eye-round roast in its signature dark caramelized sauce, served with white rice and fried ripe plantain

Sancocho de Res — Simmered beef shank with yuca, yam, corn, and green plantain, served with white rice, avocado, and ají criollo

Hervido de Gallina — Long-simmered hen with root vegetables and corn, served with white rice, avocado, and ají criollo

Mondongo Criollo — Slow-simmered beef tripe and pork trotters with vegetables and aromatics, served with white rice, avocado, and lime

Pollo Guisado — Stewed bone-in chicken in a classic Venezuelan sofrito, served with white rice, fried ripe plantain, and coleslaw

Pastel de “Chucho” Margariteño — Baked layers of shredded stewed shark or dogfish, sweet plantain, and cheese, served with a simple avocado salad

Pelao de Gallina — Annatto-tinted rice slowly cooked with hen and criollo seasonings, served with fried ripe plantain

Pernil de Cerdo Horneado — Slow-roasted pork leg with crisp edges and carved slices, traditionally served with ensalada de gallina

Pescado Frito Entero — Whole fried snapper or corvina, served with tostones and cabbage salad

Pabellón Oriental de Cazón — Stewed and shredded shark or dogfish, served with white rice, black beans, and fried ripe plantain

Chivo Guisado — Braised goat in a rich tomato-and-ají dulce base, served with white rice and tostones

Polvorosa de Pollo — Buttery baked savory pie filled with shredded stewed chicken, served with a crisp green salad

Asopado de Pollo y Arroz — Stewed chicken and rice cooked into a rich, spoonable broth, finished with avocado and lime

Corbullón de Mero — Grouper chunks gently braised in a tomato, wine, and herb broth, served with white rice

Cazón en Coco — Shark or dogfish braised in a savory coconut sauce, served with coconut rice and fried plantain

Mojito en Coco de Pescado — Fish fillet gently braised in coconut milk with peppers and ají dulce, served with white rice and tostones

Cuajado Oriental de Pescado — Baked fish casserole layered with egg and sweet plantain, served with white rice

Olleta de Gallo — Slow-cooked chicken, beef, and pork stew with vegetables and warm spices, served with white rice and cassava bread

Tarcarí de Chivo — Curried braised goat with tomato and ají dulce, served with white rice and tostones

Salón Coriano — Braised goat with potatoes, carrots, and green beans, served with white rice

Palo a Pique — Slow-stewed beans with pork, spices, and papelón, traditionally served with semi-ripe plantains

Cochino Frito — Fried pork shoulder and belly with crisp edges, served with yuca and vinegar slaw

Pescado Sudado — Fish steaks gently braised in a light criollo broth, served with white rice and tostones

Carite al Horno — Roasted mackerel with criollo aromatics, served with white rice and fresh salad

Sancocho de Pescado — Simmered fish steaks with root vegetables and green plantain, served with white rice, cassava bread, and ají criollo

Arroz con Pollo — Bone-in chicken cooked with seasoned rice, sweet peas, and peppers, served with fried ripe plantain

Arroz Aguado — Soupy rice cooked with chicken and criollo seasonings, served with avocado and lime

Asopado de Mariscos — Seafood and rice simmered into a rich coastal broth, finished with avocado and lime

Arroz con Camarones y Coco — Shrimp sautéed and folded into coconut rice, served with fried ripe plantain

Chuletas de Cerdo con Cambur — Pan-seared pork chops served with cooked sweet banana and white rice

Muchacho Redondo al Café — Braised eye-round roast in a subtle coffee sauce, served with white rice and fried ripe plantain

Muchacho Redondo Asado — Roasted eye-round beef, sliced and served with white rice and coleslaw

Polenta Criolla — Baked cornmeal pie filled with shredded stewed chicken, served with a crisp green salad

Chivo en Coco — Goat braised in coconut milk and criollo seasonings, served with white rice and tostones

Fosforera Oriental — Mixed seafood soup built on fish and shellfish, served with white rice, cassava bread, and lime

Calamares Guisados — Squid slowly stewed in criollo tomato sauce, served with white rice

Arroz Negro con Calamares — Squid ink rice with tender stewed squid, served with avocado salad

Chupe de Gallina Andino — Hen simmered and folded into a rich soup with potato, corn, milk, and cheese, served with avocado

Sancocho Cruzado — Beef and hen simmered together with yuca, yam, corn, and plantain, served with white rice and avocado

Lomo de Cerdo Mechado — Roasted pork loin studded with aromatics, served with potatoes and applesauce

Pargo en Salsa de Piña — Snapper first sweated and then napped with pineapple sauce, served with white rice

Frequently Asked Questions

How much does a private chef experience with Chef Francisco cost?

The average menu price for Chef Francisco is 134 USD per person. Final pricing may vary depending on the menu, number of guests, and event details.

What type of cuisine does Chef Francisco cook?

Chef Francisco offers Italian and Latin American cuisine for private dining experiences.

Where does Chef Francisco offer private chef services?

Chef Francisco offers private chef services in Homestead, US.

How do I book this private chef experience?

Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.

I’d love to cook for you—email me and tell me what you’re planning.

[email protected]
+1 7865478548

14161 SW 275th St, Homestead, FL 33032, USA

Chef Francisco Marmol