Personalities

Francis Ang

Francis's Links:

Executive Pastry Chef - Fifth Floor

FRANCIS ANG EXECUTIVE PASTRY CHEF

Currently the executive pastry chef at the acclaimed Fifth Floor restaurant, Francis Ang originally joined the team on the savory side as a line cook. When executive chef David Bazirgan recognized Ang’s passion for desserts, Bazirgan worked closely with Ang to hone in on his pastry skills and quickly promoted him to pastry chef.

Finding inspiration from his travels throughout Asia, Ang creates desserts such as rum baba with pineapple three ways, kaffir leaf-coconut sorbet, basil seeds; and a chocolate mousse bombe with orange cream, hazelnut crunch, mandarins, and hazelnut ice cream.

Prior to joining the Fifth Floor, Ang was working at the acclaimed Gary Danko restaurant in San Francisco, where he was lucky enough to train under Gary Danko himself, learning about pastries and desserts—making ice creams, sorbets, mousses, soufflés, etc.

Ang grew up in the Philippines and still remembers the delicious dishes his dad and grandmother use to cook when he was growing up. He moved to San Francisco when he was 19, where he enrolled in a culinary program. An internship at the Copenhagen Bakery in Burlingame was an early indicator that Ang was meant to be working as a pastry chef.

When not at work, Ang finds himself eating at other local San Francisco restaurants, reading cookbooks, or traveling.