Top Chef con Ricetta

Franco Noriega, lo chef più sexy del mondo

A duel in the kitchen: Michelin stars and elaborate recipes versus breathtaking abs and a Hollywood ‘superstar like’ face … Who is the winner?
Here’s my answer: the winner is a healthy cuisine, tasty dishes, selected ingredients and intelligent organic choices . In addition to that, if ‘the sexiest chef in the world’ Franco Noriega is in the kitchen, well, that’s it!
Noriega: has been modeling on the Burberry and Dolce & Gabbana catwalks, his YouTube show “Naked Chef” is a hit, he has been featured in popular American talk shows, such as” Ellen “.
Noriega is the founder and restaurateur of BABY BRASA, a group of organic restaurants and catering services based in New York. Baby Brasa is inspired by the classic Peruvian pollerías and focuses on serving healthy and responsibly sourced meals for contemporary Peruvian cuisine, fusion dishes, signature cocktails and ‘hot’ live music.

Where do you like to spend a free weekend?
I love the sun, the sea, the beach, the palm trees, so my favorite destinations are Miami, which is a few hours away from NY or Rio do Janeiro, for a long weekend: I travel at night, and when I arrive in the morning. .. I’m already on the beach!

As a model, have you traveled a lot?
All over the world, including Italy, of course. I like to discover new places, and new cultures, I am very curious and open to new sensations. I was in Mexico in Tulum, in one of our Casa Pueblos Hotels, where they served me a chilcano, a traditional Peruvian drink with ginger ale and pisco, a typical brandy produced in Peru which, however, they had replaced there with the local mezcal. Excellent, adopted!

Your favorite dish of Italian cuisine?
Pasta with meat sauce, a real delight, but also the simple aglio, olio ,peperoncino (garlic, oil and chilli pepper)
Your first memory in the kitchen?
The kitchen was somewhat the center of the house. I was often there with Grandma Delfina, she cooked, I was snooping everywhere and I helped her to peel the potatoes. I come from a family of restaurateurs who always had restaurants in Peru and I grew up with a concept of food focused not only on taste and beauty, but also on what it could mean in terms of work, career and business.
A business that, due to the covid, is now going through a bad crisis, even in New York. What do you say about it?
I ‘d like to answer with a message of hope. In Chinese the word ‘crisis’ is translated into 危机 (Wei Ji), consisting of two characters. The first is Wei, which means ‘danger’, the second is Ji, which means ‘opportunity’.The time has come to think about what our next step will be.
The restarant is closed now, but our costumers remain faithful, at list for pick up or delivery.

I have to say that delivery is very popular in New York, people here rarely cook  at home and they prefer to have dinner brought home. With the slogan ‘Baby, we deliver’ we use several excellent delivery services, such as Caviar, Seamless, Grubhub, all of them guarantee rapid and professional deliveries in all areas of Manhattan.

Do you cook at home?
Rarely, I prefer to eat in my restaurant, where I know that the food is fresh, natural, clean, well cured, without fat or unhealthy additives. For example, my ‘chicken wraps on greens burrito style’ served in a lettuce leaf, fresh, healthy and super simple to make.
I’ll give you the recipe, try !
Do you consider yourself a ‘green’ chef?
I don’t like to classify myself, neither any type of definition: I am a big fan of healthy food, organic ingredients and I support the ‘no waste’ policy to minimize waste in the kitchen.

You are definetely fit. Do you follow a special diet ?
My diet is here: eating healthy in my restaurant and… dancing.
On weekends we host a band that plays some “muy caliente” Latin music : cumbia, bachata, reggaeton, salsa, merengue. Let’s dance!

What’s always in your fridge?
A lot of greens, vegetables, peas and eggs for breakfast.
Very healthy ...
Yes, although I must confess that sometimes I let myself be tempted by some junk food. A couple of days ago in Miami I passed by a KFC and I couldn’t resist a plate of fried chicken. (smiles) Please forginve me , but hey ‘Nobody is perfect? ….
The best recipe in the world?
Well, It may looks that I want to do some promotion… but. believe me, it’s not like that … ‘Baby Brasa roasted chicken’ is really the best I’ve ever eaten … and I’m not the only one, There are many friends chef who think the same and when they have some free time, they like to come here to enjoy my chicken.

A dish to remember?
I have no doubts: the legendary ‘saffron risotto’  cooked by my grandmother Natalina, originally from Milan.
Do you drive?
Only if I’m traveling, In New York I ride a bike or a skateboard.

The sexiest food?
I find a plate with oysters and avocado rather erotic Yes, I must confess that avocado has a definitely aphrodisiac effect on me …
Franco Noriega’s recipe
Chicken wraps on greens – Involtini di pollo su verdure
  • 1/2 pound boneless skinless chicken breasts 
  • 1/2 cup mayonnaise or salad dressing 
  • 1/4 cup shredded Parmesan cheese 
  • 2 cups shredded romaine lettuce 
  • Roma tomatoes, each cut into 6 slices 
  • 16 fresh basil leaves 
  • 1/2 cup Italian-flavored croutons, slightly crushed 
  • 1 Mango
  • 1 big whole lettuce 


  1. Melt butter in 10-inch skillet over medium-low heat until sizzling.
  2. Add chicken; cook, turning once, 13-18 minutes or until internal temperature of chicken reaches 165⁰F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet; cut into strips.
  3. Mix mayonnaise and Parmesan cheese in bowl. Spread onto each tortilla. Use the lettuce like tortilla, then add the chicken, tomato, basil and croutons.
  4. Wrap up burrito-style                                                                                                                   INFO
    Baby Brasa
    173 7TH Ave. South, West Village New York
Travel, food & lifestyle.
Milanese by birth, she lives between New York, Milan and the rest of the world. He travels up and down America and allows himself to escape to Italy and Europe.
For WEEKEND PREMIUM he photographs and narrates cities, cultures, lifestyles and discovers traditional and innovative gastronomic delights. Meet and interview top chefs from all over the world, ‘steal’ their recipes and tell you everything here, in the ‘non-touristy’ style