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Meet Francesco Bonsinetto and Adisa Ziric of Cucina Migrante in Golden Hill

Today we’d like to introduce you to Francesco Bonsinetto and Adisa Ziric.

Thanks for sharing your story with us Francesco and Adisa. So, let’s start at the beginning and we can move on from there.
Francesco: I spent the last twenty years travelling and living abroad in various cities and countries (from China to Spain, London, Mexico, Dubai, Morocco, and now California) because I like to improve myself constantly getting to know different cultures and social approaches. All my life, I have been driven by the curiosity to explore creative urban settings and by the passion to interact with new people, to share knowledge with them and to create unique conversational moments cooking some delicious food or sipping some wine. As Italian born and raised in Sicily, my beautiful extravagant vast Mediterranean Island, I strongly believe that food is the ultimate social/human connector.

Even if my background is in architecture and city planning, and I got ten years ago my PhD working on projects focused on sustainable tourism, local food systems and resilient cities, I have been researching a way to combine the value of my immigrant experience with the crucial role of healthy eating and slow food.

When I met Adisa, almost three years ago, I found out that we were on the same page about that and we had similar core values. “Cucina Migrante” is our visionary educational project! Adisa and I are promoting something more than a kind of cuisine, it is almost a “culinary lifestyle”. Our approach is to enhance our client’s experience by connecting them to the source of each ingredient and its territory and heritage.

Adisa: As Francesco mentioned we were on the same page about how we approach food and eating. Having grown up in Bosnia and Herzegovina everything we ate was local, fresh, and homemade. It’s something I missed a lot when I moved to the United States. The food tasted very different here and people did not have time to eat together. Through our culinary activities and events at Cucina Migrante we aim to educate people about fresh local produce and healthy meals, and promote social eating and the slow food culture.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
In an era where real food could seem fancy and unusual, the main struggle is to educate people and our clients about what they are eating and what they can do to improve their knowledge of the local food system. Fake (and unhealthy) food is invading our planet daily creating new allergies and fears, and distancing us from our roots and connections with each other.

At Cucina Migrante we aim to have a positive impact on our community by buying 100% of our groceries from local farmers and specialty purveyors and educating our clients about where their food comes from.

Cucina Migrante – what should we know? What do you guys do best? What sets you apart from the competition?
Adisa and I started working together few years ago and then founded “Cucina Migrante” in 2016 as new concept of private chef service and in-home dining experiences. Our mission is to create boutique experiences around food, social cooking and tourism through design and culture for wanderlust and life lovers.

In addition to our chef services, we host creative culinary and social events, inspired by the wonders of Mediterranean food. We offer monthly pop up dinners, cooking classes and farmers market tours, private dinner parties, and culinary travels throughout California and Italy.

We are proud to collaborate with local “food artists” such as Maxine from Unicorn Kitchen for the best gluten free and vegan bread in town or our pizza maker Marcello for incredible pizzas Napoli Style.

For us it is important to support our local food system and shop with local food providers and farmers. San Diego County has the most small farms than any other county in the nation and we are lucky to have such food options. Cucina Migrante gets all of its produce from local farmers, and all our meats/poultry from our local providers Three Sons Farm in Ramona or Da Le Ranch in Lake Elsinore. As we come from the Mediterranean area and we love and know great seafood, our favorite place to source our fish is Catalina Offshore Products.

What sets us apart from other private chefs is the energy and passion we have for the food we make! We have endless enthusiasm for what we do and love providing an authentic, quality and educational experience for our clients through our food, stories and approach. They get excited to interact with us in their kitchen while we make each meal from scratch. They are amazed to share such unique culinary and cultural experience with friends and family in the comfort of their house.

What is “success” or “successful” for you?
During our in-home dining experiences and all our culinary events, our clients (who become new friends) have a beautiful light in their eyes. I like to consider that special light as the fire of new discoveries. They are trying new flavors, they are tasting local food, they are experiencing the concept of slow food and social eating, they are learning about the power of a genuine meal, they are exploring the dimension of the beauty through food made with love. This is the meaning of success for us and for Cucina Migrante.


  • $60-130 customized menu for in-home dining experience
  • $60 cooking classes and farmers market tours
  • $50 and up for team building culinary adventures

Contact Info:

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