Native of Rochester, NY, Chef Brian Frank found his passion for food early on. Starting his culinary career in local restaurants and country clubs at the age of fifteen Brian instantly fell in love with the diverse culture and personalities of the kitchen. "The chaos and fast paced environment always offered something to be learned" Brian attended a local culinary trade school during his High School years and continued his education at Johnson & Wales University attaining his Associates Degree in Culinary Arts and Bachelors in Food Service Management. Chef Brian trained closely under the watchful eye of Chef John Richardson at restaurant Pot Au Feu. This experience honed his culinary techniques, the foundation for what would become his personal artistic cooking style. Upon graduating, Chef Brian worked in various restaurants on the east coast with talented Chefs such as David Bouley, Eric Ripert, Brian Bistrong, Greg Vassos, Jeremy Collins and John Frezee. By combining their teachings with his own unique preferences and detail oriented service, Chef Brian brings modern dining concepts into the comfort and privacy of your home.