Chef April Franqueza

April Franqueza - High Hampton Pastry Chef

April Franqueza fell in love with baking at a young age. Growing up in Northern Virginia, some of her fondest memories are of baking with her parents for her siblings’ birthdays and preparing treats for holiday celebrations. Sugar cookies, coconut cake and lemon meringue pie were among her favorites to make and enjoy while growing up.

After graduating high school, April attended the distinguished Culinary Institute of America in Hyde Park, New York, and earned both her associate and bachelor degrees. This was also where she met her now-husband, Scott Franqueza, High Hampton executive chef. The opportunity arose for April to work in Nice, France, where she learned the art of traditional French pastries, broadening her love of elaborate, hand-crafted confections. April then refined her skills at some of New York’s most beloved bakeshops, including Jacque Torres Chocolate and Magnolia Bakery, before joining the pastry team at Blackberry Farm and Blackberry Mountain.

April enjoys the endless creativity and challenges that working in pastry provides and the sense of comradery one experiences when working in the culinary industry. She shares a love of hiking, the outdoors, movie nights and family walks with her husband and their dogs, Pepper and Ozzy.

Chef April was recently named a 2025 James Beard Awards® nominee in the category of Outstanding Pastry Chef or Baker.

Social Handles: @highhamptonnc / @aprilfraqueza