Il Fornaio’s Franz Junga Talks Challenges, Earning his First Dollar

Sponsored by FareStart

To Franz Junga, chef-partner at Seattle’s Il Fornaio, the keys to surviving the often intense demands of working in a kitchen are to remain focused, stay organized and manage stress. Junga, who oversees the Italian eatery’s kitchen, restaurant, bakery and menu, has been adhering to those crucial keys since graduating with honors in 1996 from the Western Culinary Institute in Portland (now known as the Le Cordon Bleu College of Culinary Arts).

On Thursday, April 9, chef Junga will take a slight break from his busy Il Fornaio schedule to host FareStart’s next installment of its Guest Chef Night–a Thursday institution in which a local revered chef coaches students to prepare a three-course dinner for almost 300 in the downtown FareStart restaurant. “I became connected with FareStart through Il Fornaio’s long standing relationship,” he says. “And I joined as a guest chef to be involved in the community and a part of industry training.” His leadership in the organization has paid off: Over the years, Junga has hired many FareStart students, such as recent grad Ken Hursh, who Junga notes “has become a cornerstone of [Il Fornaio’s] evening line.”

In preparation for chef Junga’s April 9 Guest Chef night–make your reservations here–we learn more about what makes him tick, the worst advice he’s ever received and a few of the celebs (hint: rock stars) that he’d invite to his dinner table.

How did you start cooking?
At home with family and enrolled in culinary school in 1995 at the age of 24

How did you earn your first dollar?
Landscaping for the high school

What did you want to be when you were 5 years old?
A paleontologist

What is the best part of your job?
Being creative with fresh, local ingredients

The most challenging part?
Organizing three kitchens and a bakery while facing increased challenges in the business environment

Name your three favorite places to eat out in Seattle right now.
Miller’s Guild, Local 360 and RN74

What’s your favorite dish right now at Il Fornaio?
Cappellacci di Zucca

What’s the best advice you’ve ever received?
Don’t try to catch a falling knife.

The worst?
The customer’s opinion doesn’t matter.

What one celebrity would you love to have dinner with?
Dave Grohl, lead singer of the Foo Fighters and former Nirvana drummer or Geddy Lee, singer and bass player of Rush

What advice do you have for budding chefs?
Be patient, persistent and know that timing is everything!