Chefs of Chef Works – Valice Francis


Chef Valice Francis hails from New Delhi, the capital of India. He fell in love with culinary arts at a very young age and is still inspired my his mother’s cooking. He has years of experience in kitchens ranging from star hotels to some of India’s finest stand alone restaurant brands (Masala Library and the multi award wining Indian Accent in New Delhi). He has also worked in The Cayman Islands. He has traveled around the India subcontinent to learn and collect inspiration to form his menus. Having worked with many renowned Chefs within India and internationally, Valice’s repertoire today is contemporary Indian cuisine. Valice moved to Hong Kong in 2018 to join DAARUKHANA and showcase the best of Modern Indian Cuisine to the city.

We sat down with Chef Valice Francis to discuss his story.


1. Your restaurant/business?

2. Describe your kitchen?
Serving Indian food with a global touch

3. Favorite Chef Works item and why?
The new Valencia executive chef coat because its light and comfortable

4. First job?
Trident Hotels, Mumbai as Assistant Chef

5. Your favorite cookbook?

6. Your awards?

7. Your cooking inspiration?
My dreams which never let me sleep.

8. Your specialty dish?
Langoustine with beans, in a South Indian coconut curry.

9. Favorite dish to eat?
Chaat (Indian street food) and burgers.

10. Weirdest thing you ever ate?
I ate an iguana once!

11. Favorite ice cream flavor?

12. Favorite drink?
Masala tea.

13. Favorite wine (be specific)?
Not fond of wine but yes, I like single malts.

14. Who would you most like to cook for?
Discerning guest who enjoy good food.

15. Who would you least like to cook for?

16. Favorite things to do when not cooking?
Cricket, music, and some times I like to paint.

17. Your latest project?
Daarukhana – Serving modern Indian cuisine in Hong Kong.

18. Favorite city and why?
Delhi – My childhood and my mother’s food.

19. Your greatest indulgence?
Gadgets and gizmos.

20.Your all time best culinary tip?
Learn from your own mistakes.



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