Speakers

Alfred Francese grew up in Dutchess County, NY, and became interested in food and cooking at an early age. Francese worked at The Ocean House in Dennis Port, MA, and George's at the Cove in San Diego, CA. Shortly after graduating from the Culinary Institute of America in New York, Francese moved to Houston, where he worked at Pondicheri and Uchi. Throughout his career, he has had the desire to develop stronger connections between food and people by creating smaller food networks in communities that benefit health and the economy.
In 2017, Francese joined Emmer & Rye Hospitality Group, where he worked his way to Sous Chef and head of the fermentation program at Emmer & Rye, the group’s flagship concept. Now serving as Director of Logistics for Pullman Market in San Antonio, an Emmer & Rye Hospitality Group concept, Francese builds on his passion for strengthening regional food systems and helping guests access the freshest and finest ingredients year-round - from everyday staples to unique heirloom varieties. Through his work at Pullman Market, he is proud to help reshape the community’s relationship with food, one flavorful discovery at a time