Chef Francis Mallmann, acclaimed for his expertise in open-fire cooking, recently shared insights into his culinary philosophy and approach to fire as an elemental force in cooking. Known for his distinctive style of working with embers and traditional methods, Mallmann emphasized the deep connection between fire and human history, describing it as an inherent part of collective memory.
Reflecting on his culinary education, Mallmann cited the influence of French chef Alain Chapel, a figure pivotal in nouvelle cuisine. Chapel’s teachings, particularly his focus on the role of silence in the kitchen, left a lasting impression on Mallmann. He described silence as one of the most significant teachers in cooking, shaping his approach from his early twenties onward.
When discussing his criteria for identifying promising young chefs, Mallmann spoke of observing them closely in kitchens, paying attention to their movements and intentions. He believes the way a chef moves within a space reveals much about their potential. “If I sit and watch a chef for 15 minutes,” Mallmann remarked, “I can see if he has something very valuable.” Upon recognizing talent, Mallmann urges head chefs to nurture these individuals for long-term success.
Asked about his ideal final meal cooked over embers, Mallmann expressed a preference for rice, cooked in the traditional cast-iron cauldron style that he champions. He described rice as the epitome of elegance in food and expressed admiration for the interplay of textures it offers, including the cherished socarrat, the caramelized crust formed on the bottom of a pan like paella. Mallmann noted that rice provides him with comfort and fulfillment, saying, “I would die happily after a rice.”
On the symbolic meaning of fire, Mallmann rejected the idea that it ever truly extinguishes. He explained that even days after a fire is made, warmth remains in the earth. For him, fire transcends its physical state, serving as both a literal and metaphorical force in human life—offering protection, sustenance, and warmth over millions of years. “Fire is in our collective memory. We are born with fire inside of us,” he stated.
Mallmann’s reflections come ahead of his participation in the Horizontal Festival, scheduled to take place in Bowral, New South Wales, from October 2 to 4. The festival showcases culinary talents known for their innovative techniques and respect for traditional methods. Among other featured chefs is Lennox Hastie, owner of Sydney’s Firedoor and Gildas restaurants, who trained internationally, including five years at the Michelin-starred Etxebarri in Spain, an establishment renowned for its mastery of wood-fired cooking.