Senior Executive Chef
Chef Francis Turck’s culinary career spans more than 25 years. Early on, Francis trained under Michelin Star Chef Jean-Gorges Vongeritchen at Jean-Georges in New York and then James Beard award-winning Chef Larry Forgione. Francis has also worked for such prestigious facilities as the Peabody Hotel in Orlando and Ta-boo in Palm Beach, Florida. Upon joining The Cliffs Valley team in 2006, Chef Francis was quickly promoted to Executive Chef of The Cliffs at Keowee Vineyards in 2007. In 2018, he assumed the role of The Cliffs Senior Executive Chef, supporting six other Executive Chefs and the diverse culinary programs across all seven of The Cliffs communities.
Francis is inspired daily by local, seasonal ingredients and his cuisine has been described as American with regional flair. An honors graduate from the Culinary Institute of America, Francis is passionate about not only food but exquisite wine and recently achieved his Certified Sommelier designation through the Court of Master Sommeliers. Francis is also passionate about health and wellness and recently collaborated with The Cliffs’ wellness and culinary teams to update The Cliffs Wellbeing Program menu guidelines, which expand the variety of nourishing options on all menus.
Francis also serves as the Vice Conseiller Gastronomique of The Cliffs Chapter of Chaîne des Rôtisseurs.