Disruptive Restaurant Group (DRG), the elevated dining group from Sam Nazarian’s sbe, is pleased to announce the appointment of Francisco Troncoso as Vice President of Culinary. Following a widely successful year expanding the brand’s chef-led partnerships, Chef Francisco’s new role and responsibilities will include overseeing all culinary operations within DRG, including cultivating a community-like experience, where he will cohesively gather celebrated chefs and curate a system where they can collaborate and innovate together all under the sbe umbrella.
“With an innate eye for driving kitchen efficiency and creating lasting chef-led partnerships, it’s no question that Chef Francisco was the perfect choice for Vice President of Culinary,” said Sam Nazarian, CEO of Founder of Disruptive Restaurant Group and sbe. “His relentless pursuit for culinary excellence has been truly admirable, and we’re excited to recognize and promote his extraordinary talent and continue to support his visionary ideas and ventures as they come to life under the DRG brand.”
Leading with a creative and international flair, the Chilean-born chef will continue to build upon sbe’s network of world-renowned chefs and partnerships, including the esteemed Casa Dani restaurant. In addition to DRG, Chef Francisco will also lead the culinary team at Casa Dani working alongside Michelin-starred Chef Dani Garcia. As Vice President of Culinary, Chef Francisco’s goal is to continue to propel forward the culinary and dining experience for Disruptive Restaurant Group restaurants and ensure a consistent and elevated dining experience. He will also uphold the importance of branding – a cornerstone for the brand. As he brings a collective of chefs together, branding will play the bonding ingredient for a unified creative front under his leadership.
In terms of his workflow style, Chef Francisco has a seamless approach that resonates in the back of house as much as the front of house. In the kitchen (where he will be spending a considerable amount of time as VP as he is tasked with strategic ideation of seasonal menus), he opts to record his recipe development versus stopping to write it down, in order to not obstruct stream of thought. Similarly, with the business side, Chef Francisco will work to create a fluid operation among chefs so they can thrive together as much as they have independently.
“There is a distinct power in community, and I am honored to continue to usher in a unique and supportive experience for chefs,” said Francisco Troncoso. “Collaboration is a key ingredient for any restaurant's success and I am excited to blend the experiences of our world-renowned chefs to give DRG consumers the ability to experience authentic culinary offerings from various corners of the globe that were previously only accessible through far-flung travel.”
With a notable history in culinary experiences spanning more than ten years, Chef Francisco captures inspiration from his time spent abroad, living in and traveling through many international destinations. Prior to joining sbe as Director of Operations and Culinary, Chef Francisco was the U.S. Operation and Culinary Officer at Groupo Dani Garcia, where he oversaw all aspects of operations, including managing budgets, conceptualizing kitchen design and layout as well as menu development and expansion. Before this, Francisco was appointed Executive Chef for the Bibo Brand, leading the opening of Tarifa and Doha and in charge of Madrid, Doha, Marbella, and Tarifa.
Building upon the company’s marked success and growth, Chef Francisco will be focused on adding talent to DRG’s brand’s and distinguished roster of Executive Chefs, captivating all cuisines and palettes – furthering the opportunity for the brand’s explosive growth.
About Disruptive Restaurant Group
DRG, Disruptive Restaurant Group, incubates and operates globally renowned culinary brands including critically-acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants within the portfolio include Katsuya by Chef Katsuya Uechi, Sa'Moto by Chef Masaharu Morimoto, Hyde Sunset Kitchen and Cocktails and Casa Dani by three Michelin-starred Chef Dani Garcia.
