Chef April and Scott 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 

Scott Franqueza - Executive Chef, High Hampton

Growing up in Massachusetts, Scott was introduced to the joys of cooking by his grandmother, who looked after him in his younger years while both of his parents were at work. Daily sit-down dinners of big salads and homemade dishes gave him an early taste and appreciation of the culinary world.

Inspired by his parents, who imparted a strong and loyal work ethic in him, Scott sought out an after-school job in high school, which changed his life’s career path forever. Starting as a busboy at Parthenon Pizzeria, a local pizza shop in his New England hometown, Scott worked his way from dishwasher to cook, which catapulted his culinary career.

From there, Scott decided to attend the famed Culinary Institute of America in Hyde Park, New York, which reinforced his passion for cooking. Here, he was also introduced to April Franqueza, his now-wife and High Hampton pastry chef. Together, they embarked on a culinary journey, which eventually took them both to Blackberry Mountain in Walland, Tennessee. Prior to the move down south, Scott honed his skills in some of the country’s most prestigious kitchens, including Per Se and Café Boulud in New York City and Benu, Saison and Coi in San Francisco.

Hard work, intense discipline and teamwork are Scott’s favorite aspects of working in the culinary industry. Scott enjoys hunting and fishing, and looks forward to spending time in the beautiful North Carolina mountains with his wife, April, and dogs, Pepper and Ozzy.