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From Delhi to global kitchens: Chef Valice Francis chronicles career in new memoir
Published by Storymonk International, the book presents Francis' journey across multiple countries while highlighting the personal experiences behind his work as a chef.
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Pranavi Sharma - Mon, 20, Jul 2026
- 04:34 EDT
- 44
Chef Valice Francis / Courtesy photo
Indian-origin chef Valice Francis has released 'The Valice Table', a memoir that traces his personal and professional journey from Delhi to leading kitchens across India, Hong Kong, the Middle East and the United States.
The book combines autobiographical writing with 16 signature recipes, presenting both his culinary career and the experiences that shaped it.
According to the book's description, 'The Valice Table' follows Francis from his childhood in Delhi through his career in professional kitchens across multiple countries. It focuses on the challenges, lessons and experiences that influenced his life while examining the role food played in connecting people, cultures and memories.
Rather than presenting itself solely as a cookbook, the volume blends personal stories with recipes linked to different stages of Francis' career. The book describes itself as "more than a cookbook," characterizing the recipes as part of a broader reflection on growth, resilience, creativity and purpose.
The memoir begins in a modest household in Delhi and recounts a childhood shaped by family, discipline and shared meals. It also addresses academic struggles, professional setbacks, personal sacrifices and periods of self-doubt, portraying them as part of Francis' development as a chef.
The narrative follows his work in kitchens across India, Hong Kong, Europe and the Caribbean, documenting his exposure to different culinary traditions and professional environments. Throughout the book, Francis focuses on the progression of his career alongside the personal experiences that accompanied it.
The inclusion of 16 signature recipes serves as a companion to the memoir rather than as a standalone collection of dishes. Each recipe is presented in connection with a stage of Francis' personal or professional journey, offering insight into the thinking behind the food as well as the techniques used to prepare it.
The back cover describes Francis as "a globally experienced culinary professional" known for his work in progressive Indian cuisine and fine dining. It states that his career reflects "both discipline and creative evolution" and that he has developed "a style that balances tradition with innovation."
The book also emphasizes Francis' view of food as a means of preserving memory and building connections. It brings together his experiences, lessons and signature dishes into a narrative centered on kitchens, cultures and a lifelong commitment to his craft.
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