In this month’s Chef Talk column Franco’s Accessible Seasonality, I spoke with Franco’s new executive chef Chris Williams about what we can expect to see on his new menu, his time cooking in Ecuador and his decision to return to St. Louis.
Now, in the second part of this interview, available exclusively in the Extra Sauce section of SauceMagazine.com, Williams shares what he learned working at a small one-Michelin-star restaurant in France and how he’s making French fare accessible for St. Louisans.
— Photo by Carmen Troesser
This article appears in February 2011.