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Originally from New York City, he was inspired by his grandmother who was raised in Budapest Hungary and did the family cooking while he was growing up.

Chef Frank received his culinary degree from Johnson and Wales University and then studied Food Management at the New York School of Food and Restaurant Management. he started his career with Marriott Hotels; he then got an opportunity to work at the highly acclaimed Russian Tea Room in New York City.

Chef Frank began working for Stouffer Hotels after his work with the Russian Tea Room. While at Stouffer Hotels he was able to compete in several culinary competitions, winning a bronze medal in the Westchester Culinary Salon and an honorable mention in the Society Culinary Philanthropic competition.
Soon after working for Stouffer, Chef Frank left New York for a move Hilton Head Island, SC where he was a charter member of the Hilton Head Island Chefs Association and was one of 10 finalists in the South Carolina Seafood Challenge.

His career soon brought him to Raleigh, NC where he became certified as a C.C.C and won competitions to include; the Myrtle Beach Ice Carving Competition, and US Chefs Open in Atlanta, and second place in the North Carolina Seafood Challenge.

Soon after Frank accepted an Executive Chef's position with Omni Hotels in Charlottesville, VA, where he won numerous awards including; best brunches and chef of the month for restaurant digest magazine. He even assisted with the opening several hotels. One of his greatest achievements was serving President Bill Clinton and Vice President Al Gore's entourage prior to their inauguration.

Frank then moved to Charlotte NC where he was Director of Operations of Food for the Charlotte Motor Speedway. At CMS he hosted the ACF Southeastern Regional Conference Kick off Dinner.
After his work with the Charlotte Motor Speedway, Chef decided to move back to South Carolina and is currently the Executive Chef for Crossroads on Main which is located at the Inn at the Crossroads in Lake City SC. He is accredited with winning awards at the Taste of Florence for best entrée, and appetizer as well as table presentation in Florence, SC. Bronze medal ACF Hot food seafood competition, Achieved #1 Trip advisor for the area best restaurant.

Frank moved to The Charleston area and is currently the Food and Beverage Director/Executive Chef for Spectra Hospitality at the Galliard center
Frank was selected By spectra hospitality in 2018 for the annual chefs summit only 12 chefs in the entire company attend the summit.  In 2019 Chef Frank was again selected to the annual summit and was on the winning team that won the mystery basket competition
Chef Frank is active in the American culinary Federation and has held many positions including being elected as President in 2020 to the Charleston Chapter. Frank Achieved his CEC, certified Executive chef by the American culinary federation in March 2021 and is one of 2 certified chefs in Spectra hospitality.  Chef frank Has also trained to become a certified Practical evaluator by the American culinary federation evaluating future certified chefs. 


  • Sargent of Arms/Charter Member Hilton Head Island Chefs association

  • Certification Chairman Blue Ridge Chefs Association

  • Treasurer Blue ridge Chefs association

  • Board Member Charlotte Chefs association



  • Chef of the month Restaurant digest magazine April 1994

  • Biography featured in “Virginia Wine country revisited” 1994

  • Silver medal US Chefs open Atlanta GA

  • Bronze medal  ACF Westchester/Lower Connecticut chefs culinary salon

  • Honorable mention NY Food show Culinary salon

  • Runner up NC Seafood challenge State Championship hot food competition

  • Top 10 SC seafood challenge hot food competition

  • Virginia wine makers Gold cluster award food and wine parings Charlottesville VA

  • Best brunch 4 consecutive years Omni Charlottesville Hotel 

  • Award winning seafood buffet Omni Charlottesville hotel

  • Grand prize winner “Chef Wars” Best entrée and Best Dessert. Charlotte NC

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