Fabrizio Franco, nacido en 1974, completó una carrera estudiantil técnico-artística, graduándose primero como aparejador y luego en arquitectura. Pero cocinar, comer bien y beber bien siempre fueron su objetivo. A principios del nuevo milenio abrió su primer bistró con cocina en Milán. Era una tienda de vinos. Era una parrilla. Era una coctelería. Fue una nueva aventura. Y así cumplió otros, como un bucanero con su brigada que en todo momento zarpó hacia nuevos horizontes. Hoy su horizonte es el de Adeje en Tenerife, donde abrió su último restaurante. Rompiendo con los clásicos canarios y españoles. Innovando, construyendo y afrontando una nueva aventura.
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