biography

Franco Caffara (Canneto sull’Oglio-Mantova, 26 February 1965)

After four years of high school, Franco finally considers his father’s wise saying: “sapere o sapare”, namely “study or work”.
Before the end of his school experience he decides to face a new challenge, starting from the lowest point. He accepts an internship as a dishwasher and apprentice in the prestigious restaurant “ Il Salumaio di Montenapoleone” in Santo Spirito street in Milan.

“I knew nothing about food or cooking, but wouldn’t and couldn’t disappoint my family once more”. With this firm idea, in September 1983 he starts his demanding experience “among huge pans”.

Thanks to his commitment he becomes skilled in the art of cooking. Thus, in a short time, he conquers the chef uniform and begins his culinary adventure with the Chef Lino Bonardi who teaches him the secrets of high cuisine.

Chef photo

Chef photo

Chef photo

Chef photo

Thanks to his commitment he becomes skilled in the art of cooking. Thus, in a short time, he conquers the chef uniform and begins his culinary adventure with the Chef Lino Bonardi who teaches him the secrets of high cuisine.

Franco remembers with affection and gratitude the teaching of Chef Bonardi during that period of apprenticeship of his method and technique. However Franco, talented and curious, begins to transform and renovate his way of cooking and is asked to open two restaurants in Tokyo with the famous brand “Il Salumaio”. In Japan he carries on his professional growth by mixing his technique with the local traditional one, thus creating new methodology and combinations.

In 1995 he comes back to Italy to open his own restaurant, with the support of his family, in Cirimido, a village near Como. It was located along a road edged with linden trees and from here comes the name “I Tigli”. In 2004 he moves to Como, near the lakeshore, to open the restaurant “I Tigli al lago” where he wins the first awards of Italian gourmet guides. Then, in 2012, his dream comes true and his restaurant is the first in Como to be awarded the prestigious Michelin star.

In 2014 he welcomes the opportunity offered him by Giovanni Maspero to transfer his experience to the prestigious building in the heart of Como, the Bishop’s Palace, dating back to the mid fifteenth century. In this new location his professional experience is enhanced by the elegance of the restaurant “I Tigli in Theoria” with its beautiful dining rooms framing the visible kitchen in a game of transparency between customers and chefs.
In the new restaurant “ I Tigli in Theoria”, the Chef Franco Caffara masters an apparently simple but state-of-the-art way of cooking, always evolving to thrill and amaze the guest.

With absolute respect for traditions, he produces bread, pasta and pastry using fresh local products mixed with the love and care of times gone by.
He is surrounded by a professional team of young and talented assistants, passionate about their job and determined to work hard to improve and progress in their career.