Francisca Benitez is the Chef at
The Wharf
119 King Street
703-836-2834

Chef Benitez at displaying Blackened "Day Boat" Scallops


When did you first become interested in cooking?  Why did you decide to pursue a culinary career?
As long as I can remember I used to watch my mother cook every meal, and she really seemed to enjoy it. I think I fell in love with it then and have not looked back since. Seeing the enjoyment of people when they try my cooking it is so rewarding.
Who have been the biggest inspirations for your career?

Like I said prior, my mother and aunts have been my biggest inspirations in my cooking career. Other than them, I would have to say Emeril Lagasse. I like watching television show and am amazed at how he has overcome so many things in order to become the chef he is today.

What are some of the qualities that you feel a successful chef should have?

I think that innovation and the will to learn new and exciting things, being open minded, taking pride of what your love created and having the ability of selling it. And most importantly, to have your team of cooks be on your side and work along side you.

What do you enjoy most about your work?  What are your greatest stresses?  Your greatest joys?

Getting all my plans to come together when it comes to creating new dishes and getting our staff to execute it correctly it is a  high joy in my job. I think the only stress in my job would be time. There is never enough to get things done in a day.

If any chef in the world could prepare you a meal, who would it be?

I would have to say Eric Ripert. What he does with plain ingredients to create dishes that are not only five stars but also incredibly tasty  is remarkable.

With everything that you’ve accomplished in your career, are you still learning as s chef?  

Yes, I think that there are so many styles and techniques of cooking, you can never stop learning in order to compete with all the new upcoming chefs.

What’s your guilty pleasure food?

Dessert like a double chocolate "Ecstasy" we serve at The Wharf.

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