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Francis Pons, our Chef de Cuisine & Pastry Chef

Culinary specialties include: foie gras with sliced apples, escargot, grilled orata, Dover sole, marinated grilled calamari, grilled breast of duck with a cherry sauce, filet mignon of veal with marsala & wild mushrooms, and bouillabaisse.

Francis was born and raised in Brive, France. He was classically schooled and trained at LEP Hotelier Souillac Lot for three years and completed his pastry studies in Bavaria and completed his internship at the Hotel de Paris in Monaco under the tutelage of celebrated Chef Alain Ducasse. At 29, Francis became an Executive Chef at the Hotel La Grotte in Lourdes, France.

In 2000, he met an Italian restaurateur staying at the Hotel La Grotte who liked his food so much, he asked him to become Executive Chef at his new restaurant in New York City. After a year of discussion, Francis agreed and joined the team of Macelleria in 2002.

Francis then went on to become sous chef at Le Chateau as well as Executive Chef at La Cote Basque in New York in 2004, home of famed Jean Jacques Rachou (an old world chef from the South West of France). He eventually came to Long Beach Island, NJ in 2006 where he and his wife continue to fulfill one of his culinary dreams, the creation of A Little Bite of Italy.

Francis prides himself in using only the freshest and simplest ingredients grown by local and regional farmlands, as well as quality products imported from France & Italy. His cooking approach is eclectic and fanciful, integrating decades worth of diverse training.