Francisco's cuisine is influenced by his training and experience in Spain, Japan, China and his native Chile. After graduating from culinary school in Chile, Francisco worked at Alma in Santiago before training at Andoni Luis Aduriz’s Mugaritz in Spain. In 2007, he returned to Santiago and joined the team at Boragó in Santiago as head chef and creative director for I&D (Innovation and Development), building on the concept developed by Rodolfo Guzman. Francisco created dishes using ingredients indigenous to Chile.
In 2008, he returned to Spain to spend a season at the legendary elBulli under the direction of Ferran Adrià. Francisco's foundation for avant-garde cuisine was developed here and has worked its way into his culinary style. Upon his return to Santiago, Francisco worked as executive chef of the Spanish Cultural Center. In 2012, he joined two fellow elBulli alumni to open 81 Restaurant in Tokyo where seasonal Japanese ingredients are integrated into Latin American cuisine. Opening to rave reviews with only 8 seats, 81 quickly became a sought after dining destination in the world’s food capital. It was awarded its first Michelin star in December 2013. In 2015 Francisco become Executive Chef of the renowned NAPA wine bar and kitchen in Shanghai and at the same time he was selected to be the representative Chef for ProChile in 2015 Asia tour.