Remembering Pope Francis’ Simple Palate
During his 12-year reign as the head of the Catholic Church and sovereign of the Vatican City State (March 2013 – April 2025), the late Pope Francis was known and admired for embracing a humble lifestyle. The Argentine-born pope’s simple lifestyle was reflected in the food he ate.
I remember writing about Pope Francis’ exclusively prepared menu in an interview with Filipino Chef Jessie Sincioco, who was in charge of the Argentine-born Pope’s meals when he visited the Philippines in January 2015.
I’m sharing the story below, originally titled The Papal Palate, which was published online on Channel NewsAsia (Premier) in 2015, about two years after Pope Francis became the 266th pope of the Roman Catholic Church.
(Image: AFP / Ted Aljibe)
“Gracie! Delicioso!”
Two simple words were expressed by a delighted Pope Francis to compliment the woman whose mission was to cook for him during his Apostolic Visit to the Philippines in January 2015.
Coming from the Pontiff, it is the compliment among the many that seasoned Filipino chef Jessie Sincioco will treasure most, along with the rosary she received from him.
“He liked my roast beef and flambéed mango the most. He also liked our ciabatta and loved our rice," says the devout Catholic chef. “The Holy Father held both my hands for about 2-3 minutes telling me endless ‘Gracie! Delicioso!’
Chef Jessie’s culinary career spans more than 30 years in a field dominated by male chefs. She has whipped up complex French Mediterranean dishes for politicians, celebrities, tycoons, jetsetters and gourmets.
Cooking for Pope Francis, who has a taste for simple food, has been her most rewarding experience.
(Image: Chef Jessie Sincioco)
(Image: courtesy of Chef Jessie Sincioco)
The Papal Palate
Pope Francis is widely admired for his austere approach to the papacy.
He avoids riding the papal limousine and lives in Domus Sanctae Marthae (Latin for Saint Martha's House) – giving up the grand 10-room Renaissance-style Apostolic Palace overlooking St Peter's Square for a less ornate three-room apartment in a guesthouse building reserved for visiting clergy doing business with the Holy See.
His simple lifestyle extends to the food he eats. He usually dines at the St Martha cafeteria practically three times a day, choosing uncomplicated but healthy fare – usually consisting of fruits, skinless chicken, salads, and the occasional glass of wine.
So what does the Pope, who is also the head of state of the Vatican (population 800+), eat when he travels overseas for an official visit? Something simple, of course.
Known for fine dining, chef Jessie confesses that serving a “simple meal” was a challenge when catering to the Papal palate.
(Image: courtesy of Chef Jessie Sincioco)
(Image: The Philippine Daily Inquirer/Asia News Network)
Chef Jessie’s three-course lunch and dinner menus were healthy and delicious. Light breakfasts comprise an assortment of freshly baked breads and spreads served with espresso and freshly squeezed fruit juices.
“I tried to keep the menu as healthy and as nutritious as possible. At the Holy Father's age he needs all the nutrients he could get… to cope with his hectic days in fulfilling his duties,” she says, revealing that she did a lot of research, including Argentine cuisine, on the Pope’s favorite food.
She specifically baked the medialuna, the quintessential factura (pastry) of Argentine, which is a smaller and sweeter version of the croissant.
(Image: AP / Bullit Marquez)
(Image: AFP / Ted Aljibe)
On the menu
The owner and head chef of three premier fine-dining restaurants in the Philippines shares her menu for the Pope.
Day 1 lunch: risotto with saffron; pan-fried barramundi fillet with French grenobloise sauce on the side served with homemade mashed potato and steamed vegetables; and flambéed mango a la mode.
Day 1 dinner: tortellini in brood (broth); poached salmon with spinach; and Italian ice cream chocolate Kiss with gianduja (sweet chocolate spread).
Day 2 dinner: cannelloni with spinach, ricotta cheese and parmesan; chicken chimichurri (an Argentine piquant sauce), roast potatoes and bouquet salad of greens; and Italian ice cream, turon (a sweet banana spring roll) and banana cue (fried skewered plantains, deep fried and coated in caramelized brown sugar).
Day 3 lunch: spaghetti alla carbonara; grilled US black rib-eye in wild mushroom sauce served with baked potato and steamed brocolli florets; and chocolate soufflé with vanilla sauce, fresh strawberry, mango and banana.
Day 3 dinner: clear essence of asparagus with herbed dumplings; pan-fried Chilean sea bass in tomato-artichoke heart sauce served with grilled vegetables and wild rice risotto; and dulce de leche cake.
(Image: courtesy of Chef Jessie Sincioco)
(Image: courtesy of Chef Jessie Sincioco)
Chef Jessie had a sneak peak into Pope Francis’ eating habits. For one thing, he’s not one to waste food. He cleaned his plate meal after meal, not leaving even a grain of rice. As for the chicken chimichurri, which was also a big hit, only the bones were left.
“Cooking for the Holy Father for four days was the most professionally and spiritually fulfilling and uplifting days of my life!” says chef Jessie. Mission accomplished.
She came highly recommended by Apostolic Nuncio Giuseppe Pinto, the Vatican’s chief representative in the Philippines, and Cardinal Luis Antonio (Chito) Tagle. They are both familiar with her cuisine.
(Image: AFP / Obsservatore Romano)
Cooking her way up in a man’s world
Chef Jessie has come a long way since winning the grand prize in the baking category in a national competition in 1983.
Proving herself in an industry dominated by men, she had to work twice as hard to show that she was one of them, and could whip up a mean French Mediterranean cuisine.
“It was very challenging. I really had to show them that I could do what they were doing. And I refused to ask for help,” she says.
Her hard work paid off. Not only does she have numerous prestigious culinary awards, but she also owns and runs some of the Philippines’ most respected dining establishments – ‘Top Of The Citi by Chef Jessie’, ‘Chef Jessie Rockwell Club’ and the newly opened ‘100’ (the only revolving restaurant in the city). All three serve a gastronomic spread consisting of European, American and Asian cuisine that cater to an upscale clientele.
In addition, her restaurants also extend catering services for all occasions, from intimate romantic dinners and lavish parties to meticulous corporate functions.
While cooking for Pope Francis was a once-in-a-lifetime opportunity, there’s still one dream the seasoned chef nurtures: “I would like to experience the day when (Filipino) Cardinal Chito Tagle would become a Pope and cook for him as well at the Vatican!”
Debbie | ws