Home » Executive Chef & Managing Partner
With an impressive culinary career that spans 35 years, Frank honed his skills and knowledge amongst the most prestigious Michelin-starred restaurants throughout France, New York City, London, Kuala Lumpur, the Maldives, the Middle East, Singapore and most recently The St Regis Bali.
His Career highlights include working alongside many internationally renowned restaurant owners and chefs including Jean Francois Issauthier of L’ Auberge de la Belle Route (2* Michelin), Pierre and Janie Gleize of La Bonne Étape (2* Michelin), Christian Bertrand, of Restaurant Bertrand in the affluent enclave of Greenwich, Connecticut and French chef Jean-Georges Vongerichten, one of New York City’s most esteemed culinary artists and restaurant owners.
Frank brings over 20 years culinary management experience to Yeast Group as Executive Chef and Director of Culinary of world’s most exclusive fine dining restaurants located in five-star hotels that include The Regent Four Seasons Kuala Lumpur, Four Seasons Resort Bali at Sayan, Four Seasons Resort Maldives at Kudaa Huraa, Four Seasons Hotel Singapore and Four Seasons Hotel Amman.