Growing up on Long Island in an Italian family, chef Frank learned to love food at a early age. "In the fall our family would make dry sausages, tomato paste and wine." This love of food led Chef Frank to Nassau Community College to study restaurant management, as well the Culinary Institute of America, where he studied culinary arts. After graduation, Chef Frank worked for Drew Nieporent at TriBeCa Grill and Layla, a middle eastern restaurant under Chef Joe Fortunato. It was while working with Joe that he met Marc Murphy and went on to work with Marc at La Forchette, then eventually to open Landmarc and Ditch Plains. While at Landmarc, Chef Frank ran all culinary operations at all four Benchmarc restaurants including Benchmarc events. After leaving Landmarc, and wanting to get back into the kitchen, Chef Frank went to work as an executive chef for Barcelona, a Connecticut-based tapas restaurant with restaurants in Georgia, D.C., Boston and Tennessee. Chef Frank started at the Institute of Culinary Education as a chef instructor in November 2016. "I think as a chef you are always a mentor to your staff and I hope to be not only a great teacher but a solid mentor to all of my students."
- Nassau Community College, Restaurant Management
- Culinary Institute of America, Culinary Arts
- TriBeCa Grill
- La Fourchette, Landmarc, Ditch Plains, Benchmarc Events (Benchmarc Restaurants)
- Barcelona, Executive Chef