In true PVCL fashion, every month we play 21 Questions with an esteemed Valley chef, and this month, we’re bringing sexy back. Consider it your seductive start to the new year.
Meet Chef Jason Franey, a James Beard–nominated talent and Food & Wine Best New Chef. He's a culinary mind sharp enough to shape a city and soulful enough to redefine Italian-American cooking.
Today, he stands at the helm of Old Town’s fresh dining destination, Sexy Roman, the mischievous, transportive Italian hot spot inside the W Scottsdale.
1. What was the moment you knew you wanted to become a chef?
When I was 15, I realized cooking could take me anywhere. Everyone around me was stressing about college paths that didn’t guarantee anything, and that never made sense to me. I liked being in kitchens, my mom worked in restaurants, and cooking felt like something I would enjoy building a life around.
2. You trained under Daniel Humm at Eleven Madison Park. What lessons from that experience still guide you today?
Discipline and perseverance. Those two values shape everything I do.
3. “Sexy Roman” is a bold name. What does “sexy” mean to you when it comes to food?
Textures and flavors that feel sensual, layered, and inviting. Food that pulls you in before you even realize it.
4. How did you build the Sexy Roman menu?
By honoring the classics of Italian American cooking while looking in the rear-view mirror. I wanted to respect the heritage, keep what’s timeless, and put a modern, personal spin on it.
5. What is your definition of perfect Italian food?
Simple and delicious.
6. How do you bring that balance to your dishes?
Keep it familiar enough that guests feel instantly comfortable, but refined enough that cooks can geek out over it.
7. What dish best captures the spirit of Sexy Roman?
The Lumache.
8. You’ve cooked all over the country. How has each city shaped your culinary style?
Each place has its own bounty and culture. That’s what drives creativity. Cooking with what the land gives you and learning from the people who live there.
9. What's your favorite pasta on the menu?
The squid ink pasta. Its texture, subtle seafood notes, and seashell shape hold the sauce beautifully. Classic done right.
10. How do you inspire your team?
Respect earns respect. I invest in training, lead by example, and never ask anyone to do something I wouldn’t do myself.
11. How do you stay inspired?
No one will ever know everything about cooking. Somewhere in Morocco there’s a grandmother using ingredients I’ve never heard of. Every culture has something to teach you... even a new way to peel a carrot. Food knowledge is infinite. The world is the literal oyster.
12. You’ve been named Food and Wine Best New Chef, a three-time James Beard nominee, and a Relais and Châteaux Grand Chef. What do these milestones mean to you?
They’re an honor, but they’re not everything. Being in the restaurant every day is what matters. Practice makes perfect. My dad drilled that into me, and I still believe it.
13. How do you build a dish?
I start with a loose idea, expand way too far, and then strip back. I throw everything on paper, then refine it until it becomes something beautiful.
14. What's your favorite ingredient?
Pho broth.
15. What's your guilty pleasure food?
Imitation crab meat.
16. What's the most memorable reaction you’ve received from a guest tasting your food?
Tears.
17. What is the most underrated ingredient in Italian cooking?
Bottarga. Or puntarelle, a Catalonian chicory that’s incredibly sautéed or in salads.
18. What advice would you offer a young chef?
Persevere. Repetition makes you better. Put the time in.
19. How do you define success?
Seeing my mentees succeed.
20. What defines a truly great restaurant team?
Passion.
21. After all your milestones, what’s next?
I want to keep producing great chefs and keep cooking great food.
sexyroman.com