Chefs-n-Knives – Xavier Frances – Chefs Warehouse at Maison
Chefs-n-Knives – Xavier Frances – Chefs Warehouse at Maison
We’re excited to feature Chef Xavier Frances in our Chefs & Knives blog series on the Kitchen Samurai website. A big thank you to Xavier for sharing his culinary journey, kitchen wisdom, and passion for precision with us. As Head Chef at Chefs Warehouse at Maison Wine Estate in Franschhoek, he brings a wealth of experience and a deep love for flavor-driven cuisine, inspired by family traditions and a commitment to excellence. Join us as we explore his insights on knives, kitchen philosophy, and the ingredients that fuel his creativity.
ABOUT YOU
Tell us a bit more about yourself and your culinary journey.
My culinary journey started at a very young age, cooking with my grandmother who was an incredible cook. Every person I have worked with has influenced my cooking style, some positively and some taught me how not to be in a kitchen. Experiences with family always stand out because food evokes a memory of time spent with them and childhood memories of tasting things for the first time. Large Sunday lunches where we all sat together, with each person cooking what they did best. The food was always about the flavour and quality, and that is something that still drives every dish we do.
I am currently the head chef at Chefs Warehouse at Maison Wine Estate in Franschhoek. My role involves food most of all, pushing our team to be as good as we can with each dish and every service. There is also a little causing trouble and some occasional wine tasting.
KITCHEN PHILOSOPHY
What does a well-run kitchen look like to you?
Well disciplined with strong organisation.
How do you balance speed, precision, and creativity during service?
Experience and the drive to be better tomorrow than I am today.
What’s the most important trait a young chef should develop early on?
Curiosity and Tasting.
One kitchen rule you never break?
Honesty, we all make mistakes, never hide from them. Learn from them and don’t make the same mistake twice.
KNIFE TALK
What was the first Japanese knife you owned — do you still use it?
Masakage Koishi Gyuto, I will use it until there is nothing left!
What’s your current favourite knife in your roll, and why?
Always my first, but I do enjoy working with my Yu Kurosaki Santoku as well!
Do you prefer carbon steel or stainless? Why?
Carbon, keeps a good edge.
What’s your sharpening routine? What do you use, and how often do you sharpen your knives?
Usually once a week, in season… more. 3000 grit onto 8000 increasing the angle, 7 to 8 movements. If I need to get more edge back, I use a coarser stone first. Finish and maintain the edge on a leather strop
Any tips or hard lessons you’ve learned about knife care over the years?
A new knife always cuts or nicks you, then you know that you have bonded.
QUICKFIRE CUTS
Most underrated ingredient: Anchovy
Most overrated ingredient: Norwegian Salmon
Favourite knife brand or maker: Yu Kurosaki
One dish every chef should master: Bourguignon
Knife shape you can’t go without: Gyuto
One ingredient you always keep in your fridge: Bacon
Western handle or Japanese Wa-handle? Japanese Wa-handle
Which ingredient do you have a love-hate relationship with? Jerusalem Artichoke
If you could stage in any kitchen in the world for a week — past or present — where would you go? El Bulli
What’s one kitchen habit you have that would drive another chef crazy, but you swear by it? Stealing lappies.
Thank you, Chef Xavier, for taking the time to share your culinary wisdom and passion with us for our Chefs & Knives blog series. We’re incredibly grateful for your insights, your dedication to flavor-driven cuisine, and your continued support of Kitchen Samurai. Chefs like you inspire us to keep celebrating the art of cooking.
Wishing you continued success at Chefs Warehouse at Maison wine estate, and we look forward to crossing paths again soon!
Stay sharp,
Kitchen Samurai