Chef Francisco Jensen was born in Southern California. He began cooking at 20 years old at the Annandale Golf Course. His apprenticeships were started at Campanelli and Chinois on Main where he worked as the Assistant Pastry Chef. Because of his great affinity for the industry Francisco undertook the challenge of not only mastering the art of Pastry cooking but acquired the skills and knowledge necessary to create main dishes as well.
To hone his cooking skills and techniques he next worked under renowned chefs Raphael and Josiah at Jackson’s Restaurant. His hunger for knowledge of the industry and the various styles and techniques used led him to work with Serge Felastich at Eclipse Restaurant. Serge upon seeing his skills and potential offered him an opportunity on the Caribbean Island of Anguilla. Francisco was to work as the Pastry Chef at one of the Restaurants located on the premises of the Cap Juluca hotel called Eclipse where he worked for closely for four years with French chef Guy Guengo.
In 1998 Francisco returned to California partnering again with Chef Serge at the L’Ermitage hotel. After spending a year at L’Ermitage Francisco then moved on to Drago Restaurant where he worked as the Pastry Chef. He left Drago to undertake a Sous Chef position at Chadwick Restaurant where he worked with Ben Ford and Govind Armstrong. Because of his love and passion for food and his incessant need to acquire knowledge and skills of foods from various parts of the world Francisco can hold his own when it comes to the creation of Korean to Kosher and East Indian to West Indian foods.
During 2006 to late 2008 Francisco travelled back and forth from California to Anguilla where he worked as a seasonal chef at St. Regis. Upon returning to California in 2008 he returned to Drago under the auspices of Chef/Owner Celestino Drago.