“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.”
― Wendell Berry
Born and raised along the Connecticut shoreline, Frank Giglio began his culinary career at the age of 15, when he first stepped into a professional kitchen. With a desire to learn more and deepen his skills , he headed north to the New England Culinary Institute in Montpelier, VT. After completing apprenticeships in Portland, OR and Boston, Frank spent the next few years cooking his way across the country, making it as far west as Alaska, where he worked at a high end fishing lodge for the summer season. Read full bio here.
Work with the Chef
With over 20 years of experience in the food industry, Frank Giglio draws from a wide range of resources to create personalized recipes and cookbooks to restaurant and cafe menus. In 2013, he was the featured chef of the New York Times best selling cookbook Clean Eats. Frank's recipes are featured in Hungry for Change, Clean Eats, and Eat Fat Get Thin by Dr. Mark Hyman. Frank has consulted with restaurants across the United States helping various businesses to adapt to customer preferences.
book the chef
Do you have a book project you want recipes for? Opening a cafe? Contact us for Recipe Consultation.
Chef Frank's Butter Recipes
From the land and nearby sources, we create herbal infused products for the kitchen and home.
5-Day Culinary Intensive in Maine with Chef Frank.
Registration and More Information coming soon.