Dana Francisco
Canard | Portland, OR
JULY 2023
Growing up in a military family, Dana Francisco moved around in his early years. Born in Heidelberg, Germany, but spending most of his childhood in Texas, Francisco’s first job was washing dishes at a pizza joint in South Austin. When a cook called out sick, Francisco was moved to the pantry station, and found it much more fulfilling than scrubbing dishes. His family moved to California right after he graduated high school, and though Francisco intended on following in his parents' footsteps and enlisting, he couldn’t get his time spent in the kitchen out of his mind. He lived near the San Diego Culinary Institute and enrolled at age 18, leaving his military aspirations behind. After stages and externships at Bertrand’s and Mister A’s, Francisco graduated from culinary school and started working at Urban Solace. He stayed there for four years and was promoted to sous chef. Francisco then moved into the hotel world, starting at the luxurious Ojai Valley Inn.
Looking for a change of scenery (emphasis on scenery) Francisco moved out to Hawaii, to work at the Four Seasons. In 2017, he returned to Palm Springs, and took the executive chef position at the Four Seasons Resort Lanai. Struggling with a lack of creative inspiration, and wanting to get back to independent restaurant service, Francisco remembered a meal he had in Portland in 2010 at Rising Star alum Gabriel Rucker’s Canard. When the COVID-19 pandemic hit, Francisco got in touch with Rucker, and applied for a stage. The two hit it off, and Francisco relocated to Portland. Now, as Canard’s chef de cuisine, Francisco can be as seasonal as he pleases, working closely with local foragers and showcasing the bounty of the Pacific Northwest, especially highlighting truffles grown in Oregon (a favorite ingredient of his).
