Having done his apprenticeship with a two–star Michelin chef when he was just fifteen years old, Chef Frank has worked with many of the world’s most renowned chefs throughout his culinary career. After moving from France to the United States when he was twenty, Chef Frank worked in some of the country’s best kitchens including The Ritz Carlton New York, Top of the Park, The Ambassador Grill and Chez Josephine, to name a few.

His position as an Executive Chef began with his move to Asia, where he was Executive Sous Chef at The Regent Kuala Lumpur in Malaysia, then as an Executive Chef for Four Seasons Resort Bali at Sayan, Four Seasons Resort Maldives at Kuda Huraa and finally at Four Seasons Hotel Singapore prior to joining Four Seasons Hotel Amman. He has been with Four Seasons Hotels and Resorts for over ten years.

Born and raised in France, Chef Frank enjoys jazz music, playing the clarinet and watching his two daughters perform ballet. He finds most of his inspiration in his travels, which give him the opportunity to learn local techniques, discover new flavours and go on an adventurous taste test. Chef Frank enjoys blending flavours from all around the world to make one remarkable creation.