Arcodoro & Pomodoro
Houston and Dallas, Texas
Francesco Farris spent his childhood years in Orosei on his native island of Sardinia. After graduating with a liberal arts degree from the Instituto Agrario in Nuoro, Francesco was associated with many exclusive resorts in Italy, both as a cook and a manager. In 1989, after serving as the executive chef of Salice d´Ulzio in Piedmont, Francesco assumed a position with the Instituto Repartimentale Forestale, the largest reserve national park in Sardinia.
He joined his brother in the United States in 1991, to pursue a career in the restaurant industry. He has since captured the attention of discriminating diners in Dallas at the acclaimed Arcodoro & Pomodoro Ristoranti Italiani, where he serves as Executive Chef. In May of 2000, Francesco represented the restaurants when he cooked at the James Beard Foundation.
Francesco has participated in several high profile local events, such as Star Chefs of Dallas, benefiting The March of Dimes, and Share Our Strength´s Taste of the Nation Dallas. Arcodoro & Pomodoro were designated an All Around Four Star Rating by the Dallas Morning News and received Three Diamond status from AAA. Francesco & Efisio were awarded the distinction of "The Ultimate Ravioli" for their Ravioli Arcodoro at an international competition in Sardinia. Recently he was a featured chef at the 18th annual Texas Hill Country Wine & Food Festival at the Gala Dinner in April 2003.
Arcodoro & Pomodoro has been featured recently in Wine Spectator magazine and Saveur. International acclaim has ranged from a feature article in The Toronto Sun Times, a column in Mexico´s Quien Magazine and a front page spread in Sardinia´s Nuova Sardegna. Francesco returned with Efisio for a second time in February 2003 to the James Beard house to recreate the 10 course meal they prepared for their parents´ 50th anniversary meal, a meal that was featured in The Magazine of La Cucina Italiana.
Visit the web site for Francesco Farris
The Chefs of Cooking School of Aspen