Dining
Passion ON EVERY PLATE.
Executive Chef Scott Franqueza and Pastry Chef April Franqueza take the helm at High Hampton’s two restaurants located within the Inn. Rooted in quality ingredients and traditional cuisine, learn more about the chefs behind the dishes.
Our Chefs
Scott Franqueza Executive Chef
Growing up in Massachusetts, Scott was introduced to the joys of cooking by his grandmother who looked after him in his younger years while both of his parents were at work. Daily sit-down dinners of big salads and homemade dishes gave him an early taste and appreciation of the culinary world.
Inspired by his parents, who imparted a strong and loyal work ethic in him, Scott sought out an after-school job in high school, which changed his life’s career path forever. Starting as a bus boy at Parthenon Pizzeria, a local pizza shop in his New England hometown, Scott worked his way from dishwasher to cook, which catapulted his culinary career.
From there, Scott decided to attend the famed Culinary Institute of America in Hyde Park, NY, which reinforced his passion for cooking. Here, he was also introduced to April Franqueza, his now-wife and High Hampton pastry chef. Together, they embarked on a culinary journey, which eventually took them both to Blackberry Mountain in Walland, TN. Prior to the move down south, Scott honed his skills in some of the country’s most prestigious kitchens, including Per Se and Café Boulud in New York City and Benu, Saison and Coi in San Francisco.
Hard work, intense discipline, and teamwork are Scott’s favorite aspects of working in the culinary industry. Recently joining the High Hampton team from Blackberry Mountain, where he was sous chef at Three Sisters restaurant, Scott enjoys hunting and fishing, and looks forward to spending time in the beautiful North Carolina mountains with his wife April and dog, Pepper.
April Franqueza Pastry Chef
April Franqueza fell in love with baking at a young age. Growing up in Northern Virginia, some of her fondest memories are of baking and decorating sugar cookies during the holiday season, making loaves and loaves of pumpkin bread to deliver to her grandparents, creating plates of brownies for school fundraisers, and helping decorate cakes for family birthdays. She even lovingly recalls helping her mother decorate a Tweety Bird cake for her fourth birthday.
Her path to pastry began at a small chocolate shop called Chocolaterie Wanders, a confectionary creating delectable treats since the 1700’s. Owned by a husband and wife team who solely operated the business, April was hired as an intern, quickly learning the foundation of professional baking. April knew then that a career as a pastry chef was in her future.
Upon graduating high school, April attended the distinguished Culinary Institute of America in Hyde Park, NY, and earned both her associate’s and bachelor’s degrees. This was also where she met her now-husband, Scott Franqueza, High Hampton executive chef. April then refined her skills at some of New York’s most beloved bakeshops, including Magnolia Bakery, before joining the pastry teams at Blackberry Farm and Blackberry Mountain.
April enjoys the endless creativity that working in pastry provides, and the sense of comradery one experiences when working in the culinary industry. She shares a love of hiking, the outdoors, movie nights, and long walks with her dog, Pepper, and her husband Scott.