12 Chefs of Christmas, day 7 - Francesco Mazzei
As part of The Staff Canteen’s 12 Chefs of Christmas, we’re unwrapping how chefs across the UK bring festive flavour and cheer to their kitchens.
Few chefs bring the same sense of energy, generosity and Southern Italian warmth to Christmas as Francesco Mazzei. Even in the heart of London, his kitchen feels unmistakably Calabrian this time of year: loud, joyful, aromatic, and full of life.
He explained: “Christmas service in my kitchen is always full of energy, you feel the buzz from the moment we start: the pans warming, the aromas of citrus, chilli and fresh herbs filling the air. There’s music, there’s laughter, there’s a lot of vai, vai, andiamo!”
That Southern Italian spirit runs through the entire festive period at Mezzogiorno at Corinthia London, where Francesco weaves together Italian and British traditions - the fish-first elegance of Christmas Eve, the richer abundance of Christmas Day, and the shared belief in family and generosity that both cultures prize.
Blending Italian heritage with London Christmas traditions
Italian Christmas cooking follows a clear rhythm: fish on Christmas Eve, meat on Christmas Day, and panettone on repeat at all times. But Francesco has always loved bridging cultures, especially in a city as diverse as London.
He said: “In Italy, Christmas Eve is all about fish - something light, elegant, full of flavour - and then on Christmas Day we enjoy a richer, meatier dish. At Mezzogiorno you’ll find beautiful British produce paired with the soul of the south of Italy: a touch of chilli, amazing citrus, handmade pasta, and comforting, slow-cooked flavours that remind me of home.”
It’s a philosophy that has defined his career, and it’s one that’s shaping his new restaurant too.
A year of milestones: Mezzogiorno opens at Corinthia London
Among a busy calendar of events, dinners and projects, 2025 will always be remembered as the year Francesco opened Mezzogiorno, his celebration of Southern Italian cooking in the grand surroundings of Corinthia
London.
He reflected: “The highlight of the year has to be opening Mezzogiorno. Bringing the flavours of Calabria, Puglia, Sicily into such a beautiful setting, and seeing guests fall in love with those dishes, has been incredibly special.”
Looking ahead, 2026 will focus on deepening ties to the best British produce - something he’s always championed - while showing how southern Italian cuisine can continue to evolve.
Francesco added: “I’m looking forward to continuing to show how Southern Italian cooking can grow, evolve and surprise, while staying true to its roots.”
How the team winds down after service
For all the energy and noise of the kitchen, the post-service celebration is a quiet moment of gratitude.
“With a glass of Spumante, of course,” Francesco says. “A simple toast, a lot of gratitude, and a shared moment of ‘we did it.’”
Christmas at home: kids, football and beautiful chaos
When he finally steps out of the kitchen, Christmas looks like most Italian households - loud, full, loving, chaotic in the best way.
“Home, family, my kids, a bit of chaos, and football always playing somewhere in the background,” he says. “Simple, loud, joyful… exactly how it should be.”
Quick-fire festive questions 🎄
Sprouts - yes or no?
“Yes - why not! Roasted with olive oil and chilli.”
What dish or ingredient defines the season for you?
“My own panettone.”
One ingredient you couldn’t run Christmas without
“Marsala - it brings warmth, sweetness and depth.”
Favourite festive drink
“A classic Negroni made by my friend Salvatore Calabrese at Velvet.”
Dream Christmas dinner guest to cook for
“My Nonna.”
Your best (or worst) Christmas kitchen story
“One year our delivery of fresh fish arrived late. We improvised with local ingredients, cooked Italian-style, and the guests absolutely loved it.”
Three words that sum up Christmas
“Warmth, generosity and family.”
Written by Abi Kinsella
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12 Chefs of Christmas, day 7 - Francesco Mazzei
