Interview | Franco Noriega

Franco Noriega is not just a pretty face. Born and raised in Lima, Peru, Franco moved to NYC to make things happen. He was discovered by famed photographer Mario Testino, appeared in ad campaigns for major international luxury brands, he was the youngest Creative Director at Macy's for the millennial division, and is a professional chef and restaurant owner at BABY BRASA to name a few. Most recently he has taken part in Jean Paul Gauthier's new fragrance launch for La Belle & Le Beau in Marrakesh. Franco took a moment to answer some questions about his experience and what he's working on next.

1. What was the most memorable experience of being part of the La Belle & Le Beau ad campaign?

The fact that Jean Paul Gaultier would choose you as a brand representative is memorable in it of itself, however, I would have to say that being part of the creative concept of the campaign, the romanticism of tying it to the creation of man and woman, all in the beautiful background of Marrakesh was absolutely wonderful.  

2. What makes this ad campaign different from others you taken part of?

What made this campaign different for me was that I was able to showcase my abilities in other aspects of my life. A lot of people think that I am just a model and that I am superficial. What people do not know is that I am also a fitness professional and a chef. During this campaign I was able to demonstrate that in order to be successful in life, you must be prepared in all aspects of it, such as being healthy in every way. 

3. The ad campaign kicked off in Marrakesh, what places did you get to explore during your time there?

We had very little time alone in Marrakech. The city is so rich in amazing places, shops, markets. The local culture is so wonderful that I recommend it as a destination for everyone to visit. A real Arab dream.

4. What projects are you working on for 2020 that has you excited?

We have lots of plans! I'm about to open my second restaurant in NY at the end of November. And next year we want to open one in Brazil. Seeing my gastronomic project expand has me more excited than ever. I am also working on a new book that will explore gastronomy from an unusual angle. I am sure that more projects are coming, so I only have to continue to be prepared with my team to take on all the new challenges that come ahead.