Francesco Stara is an Italian chef from Sassari, Sardinia, recognised for his environmentally conscious approach and his deep connection to Mediterranean flavours. After finishing culinary school, his passion for cooking led him to travel extensively, working in the UK, Canada, Brazil, France, Australia, the UAE, and Spain. Learning alongside leading chefs in each country, he refined his technique while deepening his understanding of how ingredients, culture, and place are inseparably linked.

With over fifteen years of international experience, Stara returned to Sardinia in 2020 to lead Fradis Minoris, a restaurant set on the shores of the Lagoon of Nora. There, he developed a cuisine rooted in territory, shaped by close collaboration with local fishermen and producers, and guided by seasonality, biodiversity, and circular practices.

Under his leadership, Fradis Minoris has earned significant accolades for both culinary excellence and sustainability, becoming a reference point for responsible fine dining in Italy. His cooking presents a contemporary vision of Sardinian cuisine—intuitive, respectful of nature, and deeply expressive of its landscape.