Like a lot of people during the pandemic, Jean Pierre Francois used the downtime to learn a new skill—making, from scratch, his own limoncello, which he bottles and named GiamPietro. But, unlike a lot of people, Francois has dedicated his career to one celebrity chef, Bobby Flay.
This month, Francois, a New York native, celebrates his 15th year with Caesars Palace and 25 years with the famed chef, currently serving as general manager of Flay’s new dining concept, Amalfi at Caesars Palace.
Francois first hooked up with Flay back in 1995 when he started as a food runner at Mesa Grill in New York City. From there he managed the company’s store Mesa City, then ran Flay’s Bolo restaurant and eventually landed in Las Vegas, where he became general manager of Flay’s popular Mesa Grill in 2005, 11 months after it opened at Caesars Palace. Francois was with the restaurant until it closed its doors in 2019 to make way for Flay’s new dining concept, Amalfi, which opened in early 2021. “Bobby’s culinary fantasy was to have an Italian seafood restaurant,” Francois says.
Part of Francois’ job as general manager includes putting together the wine and beverage program, which is a huge inspiration for him, he says. He loves to help create new cocktail recipes and taste new wines.
“Another favorite part of my job is opening the door every night and just having the guests come in and be wowed by this new expression of what Bobby is doing,” Francois says. “To be able to wake up every morning and be able to work with your friends—I don’t know what else I’d do. You have to have a passion for this. And an insane work ethic. And you have to be a little bit deranged to do what we do every day—just the frenetic energy of what a restaurant is. There’s a constant discovery—the food, the people you work with, the guests. And there’s a love that goes into it, too.”
Libation: Amalfi Negroni
“Our whole inspiration behind the Amalfi Negroni was that a lot of people don’t like Negronis, a lot of people don’t understand gin, a lot of people think it’s bitter—so we wanted to have no hard edges and be so delicious that you want a second one,” Francois says. “It tastes like a classic Negroni but with softer edges.” Amalfi’s own recipe calls for all Italian-made spirits and includes Piucinque gin, Cappelletti Aperitivo and Cocchi Dopo Teatro vermouth amaro. Guests can also choose from more than a dozen Spanish wines by the glass.
Benefit: Ask if “GiamPietro” is at Amalfi and you might just be able to try Francois’ homemade limoncello.
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
