Nicknamed ‘The Body’ by Anthony Worrall Thompson, Frank is a shining example of ‘you are what you eat’! He sees no reason why healthy food should be dull and his ethos has always been to use the best possible ingredients in a simple, no-fuss way.
Frank inherited his passion for good food from his Italian father, who comes from a small village south east of Rome. Frank had a formal, classical French training – his career took off in 1989 when he was awarded a Roux Brothers Scholarship. Success followed quickly – he was a finalist in the Restaurant Association’s Young Chef of The Year Competition in 1989 and 1990, was a finalist in the Senior Chef of the Year Competition and won his first AA Rosette aged 19.
He has worked with many respected chefs in well-established restaurants, like 190 Queensgate, Michelin-starred Mallory Court and Le Gavroche with the Roux Brothers, and in November 2006, he opened Limoncello, his first restaurant.
Frank works with The Soil Association, The Green Guide and is a member of The Cookery and Food Association and The Craft Guild of Chefs. A talented writer, Frank is a member of the Guild of Food Writers and has written for Pure Magazine and OK! Magazine’s among others.